Introduction
The thumbprint cookie is a timeless classic, traditionally featuring a buttery shortbread base filled with jam. However, our Chocolate Hazelnut version elevates this humble treat into a sophisticated indulgence. Combining the deep, slightly bitter notes of cocoa with the rich, nutty crunch of toasted hazelnuts and a gooey center of chocolate hazelnut spread (like Nutella), these cookies are pure decadence. They are the perfect addition to a holiday platter or a cozy weekend treat, offering a delightful balance of chewiness, crispness, and irresistible flavor.
Ingredients
- 1 cup (225g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed light brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¾ cups (210g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder (natural or Dutch process)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (90g) finely chopped toasted hazelnuts, divided
- ¾ cup (180g) chocolate hazelnut spread (e.g., Nutella)
Step-by-step Preparation
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. Place ½ cup of the chopped hazelnuts on a small plate for rolling the dough later.
- Cream the Fats: In a large bowl, using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes). Scrape down the sides, then beat in the egg yolk and vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry mixture to the wet mixture, beating on low speed until a soft dough forms. Stir in the remaining ¼ cup of chopped hazelnuts.
- Roll and Coat: Scoop the dough into 1-inch (2.5 cm) balls. Roll each ball in the reserved finely chopped hazelnuts, ensuring they are evenly coated. Place the coated balls 2 inches apart on the prepared baking sheets.
- Create the Indentation: Use the back of a small measuring spoon (or your clean thumb) to gently press an indentation into the center of each dough ball. Be careful not to press all the way through to the bottom.
- Bake: Bake for 10 to 12 minutes. The cookies will look slightly soft in the center when removed from the oven.
- Fill and Finish: Immediately upon removing the cookies from the oven, use the measuring spoon again to deepen the indentation (as they tend to puff up slightly). Let the cookies cool completely on the baking sheet for 5 minutes before transferring them to a wire rack. Once cooled, spoon or pipe about 1 teaspoon of the chocolate hazelnut spread into each indentation.
Nutritional Information
These cookies are an indulgent treat. Per serving (estimated one cookie), the calorie count is approximately 150-180 calories, depending on the size and amount of filling used. While high in sugar and saturated fat, the hazelnuts provide essential healthy monounsaturated fats, fiber, and Vitamin E. Cocoa powder is also rich in antioxidants, offering a small health benefit alongside the delicious flavor.
Storage
Store filled Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to 5 days. For longer storage, the unbaked dough can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 3 months. If freezing the dough, thaw overnight in the refrigerator before rolling and baking. Do not freeze cookies once they have been filled, as the hazelnut spread may change texture upon thawing.
Conclusion
These Chocolate Hazelnut Thumbprint Cookies are truly irresistible—a perfect blend of crumbly texture and gooey filling. They pair beautifully with a strong cup of espresso or a glass of cold milk. For a variation, try adding 1 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor, or substitute the hazelnut spread with a raspberry jam for a tangy twist. Enjoy baking this sophisticated, comforting classic!