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Chocolate Hazelnut Thumbprint Cookies

These delightful thumbprint cookies combine rich cocoa and hazelnuts, filled with creamy chocolate hazelnut spread for a nostalgic treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour For structure; feel free to use a gluten-free blend if necessary.
  • 0.5 cups Dutch-processed cocoa powder This adds a rich chocolate flavor; be sure to use good-quality cocoa.
  • 0.5 teaspoon kosher salt Enhances sweetness.
  • 0.5 teaspoon baking powder Aids in achieving that perfect texture.
Wet Ingredients
  • 0.75 cups unsalted butter, room temperature For that melt-in-your-mouth quality. Let it sit out for about 30 minutes to soften.
  • 0.75 cups light brown sugar, packed Adds moisture and a caramel-like flavor.
  • 0.25 cups granulated sugar For sweetness and a little crunch.
  • 2 large egg yolks, room temperature Helps bind everything together.
  • 2 teaspoons vanilla extract Adds depth and aroma.
Filling and Garnish
  • 0.75 cups chocolate hazelnut spread (like Nutella) This is where the magic happens!
  • 0.25 cups finely chopped hazelnuts, toasted Optional, but delightful for texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder until fully combined.
  3. In a large mixing bowl, beat the room-temperature butter until smooth—about 1 minute.
  4. Gradually add brown sugar and granulated sugar. Beat on medium speed until light and fluffy—about 2-3 minutes.
  5. Add the egg yolks and vanilla extract, mixing until fully incorporated.
  6. Gradually mix in the dry ingredients until just combined. Be careful not to overmix.
  7. Scoop tablespoon-sized portions of dough, roll into balls, and place them on your baking sheets, leaving some space between each ball.
  8. Press an indentation into the center of each ball with your thumb.
Baking
  1. Bake for 10-12 minutes, until the edges are set but the centers remain soft.
  2. Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
  3. Spoon Nutella into the thumbprints and sprinkle with hazelnuts if using. Let them set for a few minutes before serving.

Notes

Quality ingredients enhance flavor. Store at room temperature in an airtight container for up to a week or freeze for up to 3 months. Make-ahead: Prepare the dough up to 2 days in advance.