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- 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter, softened - ½ cup granulated sugar - ½ cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - ¾ cup chopped roasted hazelnuts - ½ cup chocolate hazelnut spread (like Nutella) Each ingredient plays a key role in making these cookies great. The all-purpose flour gives structure. Cocoa powder adds rich chocolate flavor. Baking powder helps the cookies rise. Salt brings out sweetness. Softened butter makes the cookies rich and tender. Granulated sugar adds sweetness, while brown sugar adds moisture and depth. The egg binds everything together. Vanilla extract gives a warm flavor. Chopped hazelnuts add crunch and nutty taste. The chocolate hazelnut spread fills the thumbprint with creamy goodness. - Mixing bowls - Baking sheet - Parchment paper - Measuring cups - Measuring spoons - Whisk - Rubber spatula - Cookie scoop Having the right tools makes baking easier. Mixing bowls help combine ingredients without mess. A baking sheet ensures even cooking. Parchment paper keeps cookies from sticking. Accurate measuring cups and spoons are crucial for the best results. A whisk mixes dry ingredients well. A rubber spatula helps fold in hazelnuts smoothly. A cookie scoop makes shaping the dough quick and uniform. 1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step helps the cookies bake evenly and prevents sticking. 2. In a medium bowl, whisk together the dry ingredients: 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Set this aside. 3. In a large bowl, cream the wet ingredients: Beat ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup brown sugar. Mix until it’s light and fluffy. 4. Add in 1 large egg and 1 teaspoon vanilla extract. Mix well until everything is combined. This gives the cookies a rich flavor. 5. Gradually add the dry mixture to the wet mixture. Stir until just combined. Don’t overmix. 6. Fold in ¾ cup chopped roasted hazelnuts. These nuts add a nice crunch and flavor to every bite. 1. Using a tablespoon, scoop the dough. Roll each scoop into a ball and place them on the baking sheet, leaving space between each cookie. 2. Make an indent in the center of each cookie ball. You can use your thumb or the back of a small spoon. This creates the thumbprint. 3. Fill each thumbprint with chocolate hazelnut spread. Use about ½ teaspoon for a mini dollop. This adds a delicious chocolatey center. 4. Bake the cookies for 10-12 minutes. They should be set on the edges but soft in the middle. 1. Let the cookies cool on the baking sheet for a few minutes. This helps them firm up a bit before moving. 2. Transfer them to a wire rack to cool completely. This step keeps them from getting soggy. 3. For a lovely presentation, dust with powdered sugar. Arrange them on a pretty platter with whole hazelnuts for a nice touch. Enjoy! - Ingredient temperature plays a big role in cookie texture. Use room-temperature butter. Cold butter makes dough hard to blend. - Avoid overbaking by checking cookies early. The edges should be set, but the center should still look soft. They will firm up as they cool. - Dough too dry? Add a teaspoon of milk or water. This can help bind the dough. Mix gently after adding. - Dough too wet? Sprinkle a bit of flour until the dough firms up. Be careful not to add too much. - Perfect thumbprint tips: Use your thumb or a small spoon to make an even indent. Press lightly so it holds the filling but doesn't break. {{image_2}} You can easily make these cookies gluten-free. Use almond flour or coconut flour as a substitute. Both flours work well and add a nice taste. Make sure to check labels for hidden gluten. For a vegan version, swap out the butter with coconut oil. You can use a flax egg instead of the large egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. If you want to get creative, add spices like cinnamon or nutmeg. A hint of cinnamon gives warmth and depth. You can also stir in some instant coffee for a mocha twist. Feel free to change the filling too! Instead of chocolate hazelnut spread, try using raspberry jam or peanut butter. Each filling will bring its own unique taste to the cookie. To keep your chocolate hazelnut thumbprint cookies fresh, store them in an airtight container. This helps prevent them from drying out and losing their yummy taste. Layer the cookies with parchment paper to avoid sticking. Keep the container at room temperature, away from heat or direct sunlight. This way, your cookies will stay soft for up to a week. For longer storage, you can use a cookie tin or a glass jar. These containers seal well and look nice on your kitchen counter. Just remember to check the lid for a tight fit. You can freeze your chocolate hazelnut thumbprint cookies for later enjoyment. To freeze baked cookies, let them cool completely first. Then, place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can last in the freezer for up to three months. If you want to freeze the dough, scoop the dough into balls and place them on a baking sheet. Freeze them until firm, then transfer to a freezer bag. When you're ready to bake, no need to thaw. Just bake the frozen dough for a couple more minutes than the recipe states. Enjoy warm, fresh cookies anytime! How long do these cookies last? These cookies can last up to one week at room temperature. Store them in an airtight container to keep them fresh. If you want to keep them longer, place them in the fridge, where they can last up to two weeks. Can I use other nuts instead of hazelnuts? Yes, you can use other nuts like walnuts or almonds. Just chop them finely to blend well with the dough. Each nut will add a different flavor, so feel free to experiment! What can I substitute for the chocolate hazelnut spread? You can use peanut butter or almond butter as a substitute. If you need a different flavor, try using fruit preserves. Just remember, the texture and taste will change a bit. How can I make the dough ahead of time? You can make the dough and chill it in the fridge for up to three days. Wrap the dough tightly in plastic wrap. When ready, just scoop, shape, and bake as usual! We covered everything you need to make delicious chocolate hazelnut thumbprint cookies. You learned about the key ingredients, essential tools, and detailed steps to create these treats. I shared tips to avoid common baking issues and variations for different diets. Storing and freezing methods help keep your cookies fresh longer. With this guide, you’re well-equipped to bake your cookies successfully. Enjoy the process and the tasty rewards that follow!

Chocolate Hazelnut Thumbprint Cookies

Indulge your sweet tooth with homemade chocolate hazelnut thumbprint cookies that are bursting with flavor! These simple yet delightful cookies combine rich cocoa, crunchy hazelnuts, and a gooey chocolate hazelnut spread center. Perfect for any occasion, they’re sure to impress family and friends. Ready to bake? Click through for the full recipe and step-by-step instructions to create these irresistible treats today!
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Ingredients
  

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

¾ cup chopped roasted hazelnuts

½ cup chocolate hazelnut spread (like Nutella)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

        Beat in the egg and vanilla extract, mixing until well combined.

          Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Fold in the chopped roasted hazelnuts, giving a wonderful crunch and texture to the dough.

              Using a tablespoon, scoop the dough and roll it into balls. Place them on the prepared baking sheet, leaving space between each cookie.

                Using your thumb or the back of a small round measuring spoon, make an indent in the center of each cookie ball to create a thumbprint.

                  Fill each thumbprint with a mini dollop of chocolate hazelnut spread.

                    Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft.

                      Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                          - Presentation Tips: Dust with a light sprinkle of powdered sugar before serving, and arrange them on a decorative platter with a handful of whole hazelnuts for an appealing touch. Enjoy!