Chocolate Hazelnut Thumbprint Cookies Recipe
Delight in these rich and chewy Chocolate Hazelnut Thumbprint Cookies, featuring a tender cocoa dough infused with toasted hazelnuts and topped with a luscious dollop of chocolate hazelnut butter. Perfectly baked to a soft center with a crisp edge, these cookies combine nutty crunch and smooth chocolate flavor in every bite.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 35 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 cup salted butter (softened)
- 1 tablespoon ground flax seed
- 2 1/2 tablespoons water
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup chocolate hazelnut butter (homemade or store-bought)
Dry Ingredients
- 2 cups all purpose flour (spooned and leveled)
- 1/4 cup cocoa powder
- 1 teaspoon cornstarch
Additional Ingredients
- 1/2 cup dry toasted and unsalted hazelnuts (roughly chopped)
- 1/4 cup additional dry toasted and unsalted hazelnuts (roughly chopped; optional for sprinkling)
- 12-15 hazelnuts (cut in half; optional for topping)
Instructions
- Prep: Preheat your oven to 350°F (175°C). In a small bowl, mix the ground flax seed with 2 1/2 tablespoons water and let it thicken for at least 5 minutes. Line two baking sheets with parchment paper and set aside.
- Cream the Butter: In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the sides of the bowl, then add the thickened flax egg and vanilla extract. Beat again until fully incorporated, scraping the bowl as needed.
- Combine Dry Ingredients: Sift the all-purpose flour, cocoa powder, and cornstarch over the butter mixture through a fine sieve. Use a spatula to mix the dry ingredients in; the dough will initially look shaggy and dry.
- Mix Dough: Fold in 1/2 cup of the chopped toasted hazelnuts into the dough until combined. The dough should be thick and not very sticky.
- Form the Cookies: Using a 1 1/2 tablespoon scoop, divide the dough into 24 even balls. Roll each ball into a smooth circle with your hands and place evenly spaced (12 per sheet) on the prepared baking sheets.
- Make the Thumbprint: Fill a small bowl with water and, using a rounded teaspoon, press a thumbprint indentation into the center of each cookie dough ball. Dip the spoon in water between each cookie to avoid sticking.
- Coat in Hazelnuts (Optional): Spread the remaining 1/4 cup chopped hazelnuts on a plate. Lightly press the top edges of each cookie into the nuts so they stick around the outer edge. Return cookies to the baking sheet.
- Bake: Bake for 10 to 12 minutes, until the cookie bottoms are set but not darkened. Remove from oven and while still warm, gently press the centers down again with the teaspoon to re-define the thumbprint.
- Cool: Let the cookies cool on the baking sheet for 10 minutes to firm up. Then, spoon about 1 teaspoon of chocolate hazelnut butter into each thumbprint indentation and top with half a hazelnut, if desired.
- Serve & Store: Enjoy the cookies immediately or let them cool completely before storing them in an airtight container at room temperature for up to 3 days. For best results, only fill cookies with hazelnut butter just before serving to prevent sticking.
Notes
- For a vegan variation, ensure the chocolate hazelnut butter is dairy-free and use flax egg as specified.
- To save time, dough can be made in advance and refrigerated for up to 24 hours before forming cookies.
- Toasting hazelnuts enhances their flavor—toast in a dry pan over medium heat until fragrant, about 5 minutes, stirring frequently.
- Make sure to lightly dip the teaspoon in water when making thumbprints to prevent dough from sticking.
- These cookies are best eaten fresh or within 3 days stored properly to maintain texture and flavor.
