Introduction to Chocolate Hazelnut Thumbprint Cookies
There’s something magical about the aroma of freshly baked cookies wafting through the house. It takes me back to my childhood, where every Sunday was a sweet adventure in the kitchen. Today, I’m excited to share my recipe for Chocolate Hazelnut Thumbprint Cookies. These delightful treats are not just easy to make; they’re a perfect way to impress your loved ones or simply indulge yourself after a long day. With a rich chocolate base and a creamy hazelnut center, these cookies are a quick solution for satisfying your sweet tooth. Let’s dive into this delicious journey!
Why You’ll Love This Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are a game-changer in the dessert world. They come together in just 32 minutes, making them perfect for those busy weeknights or last-minute gatherings. The combination of rich chocolate and creamy hazelnut spread creates a flavor explosion that’s hard to resist. Plus, they’re a hit with both kids and adults, ensuring smiles all around. Trust me, once you try them, you’ll be hooked!
Ingredients for Chocolate Hazelnut Thumbprint Cookies
Gathering the right ingredients is the first step to cookie perfection. Here’s what you’ll need for these delightful Chocolate Hazelnut Thumbprint Cookies:
All-purpose flour: The backbone of any cookie, providing structure and texture.
Unsweetened cocoa powder: This adds a rich chocolate flavor, making every bite decadent.
Baking powder: A leavening agent that helps the cookies rise and become fluffy.
Salt: Just a pinch enhances the sweetness and balances flavors.
Unsalted butter: Softened for easy mixing, it brings richness and moisture to the dough.
Granulated sugar: This sweetener gives the cookies their delightful sweetness and helps with browning.
Brown sugar: Adds a hint of caramel flavor and moisture, making the cookies chewy.
Large egg: Acts as a binder, helping to hold everything together.
Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
Hazelnuts: Finely chopped, they provide a delightful crunch and nutty flavor.
Chocolate hazelnut spread: The star of the show! This creamy filling is what makes these cookies truly special.
For those looking to mix things up, consider adding a pinch of cinnamon for warmth or using a blend of nuts like almonds or pecans. You can find the exact quantities for each ingredient at the bottom of the article, ready for printing!
How to Make Chocolate Hazelnut Thumbprint Cookies
Now that you have all your ingredients ready, let’s get baking! Follow these simple steps to create your own batch of Chocolate Hazelnut Thumbprint Cookies. Trust me, the process is as enjoyable as the final product!
Step 1: Preheat the Oven
First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven warms up, line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. This step is crucial as it combines the dry ingredients evenly. Set this mixture aside for later.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar. Use an electric mixer for about 2-3 minutes until the mixture is light and fluffy. This step adds air to the dough, making your cookies tender.
Step 4: Add Egg and Vanilla
Next, add the large egg and vanilla extract to the butter mixture. Mix until everything is well combined. The egg acts as a binder, helping to hold your cookies together.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix until just combined. Be careful not to overmix; you want a soft dough that’s ready for the next step.
Step 6: Fold in Hazelnuts
Now, fold in the finely chopped hazelnuts. This adds a delightful crunch and nutty flavor to your cookies. Make sure they’re evenly distributed throughout the dough.
Step 7: Shape the Cookies
Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. This gives them room to spread while baking.
Step 8: Create Indentations
Using your thumb or the back of a spoon, make an indentation in the center of each cookie ball. This is where the chocolate hazelnut spread will go, so make sure it’s deep enough!
Step 9: Fill with Chocolate Hazelnut Spread
Fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Don’t be shy; this is the best part! The creamy filling will melt slightly during baking, creating a delicious surprise.
Step 10: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are set. Once done, allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the heavenly aroma filling your kitchen!
Tips for Success
Make sure your butter is softened for easy mixing; it should be at room temperature.
Don’t overmix the dough; mix until just combined for tender cookies.
Use a cookie scoop for uniform sizes, ensuring even baking.
Chill the dough for 15 minutes if it feels too soft to handle.
Experiment with different nuts or add a pinch of cinnamon for extra flavor.
Equipment Needed
Baking sheet: A standard sheet works, but a silicone mat can help with non-stick.
Parchment paper: Essential for easy cleanup; aluminum foil is a good alternative.
Mixing bowls: Use any size, but a large bowl is best for creaming.
Electric mixer: A hand mixer is perfect, but a whisk will do in a pinch.
Cookie scoop: For uniform cookies; a tablespoon works just as well.
Variations on Chocolate Hazelnut Thumbprint Cookies
Nut-Free Version: Substitute the hazelnuts with sunflower seeds or omit them entirely for a nut-free treat.
Gluten-Free Option: Use a gluten-free all-purpose flour blend to make these cookies suitable for gluten-sensitive friends.
Dark Chocolate Twist: Swap the chocolate hazelnut spread for dark chocolate ganache for a richer flavor.
Spiced Delight: Add a pinch of cayenne pepper or chili powder for a surprising kick that complements the chocolate.
Fruit-Filled Variation: Replace the chocolate hazelnut spread with fruit preserves like raspberry or apricot for a fruity twist.
Serving Suggestions for Chocolate Hazelnut Thumbprint Cookies
Pair with Coffee: Enjoy these cookies with a hot cup of coffee or espresso for a delightful afternoon treat.
Milk Dipping: Serve with a glass of cold milk for a classic combination that never disappoints.
Presentation: Arrange on a decorative plate and dust with powdered sugar for an elegant touch.
Ice Cream Sandwich: Sandwich a scoop of vanilla ice cream between two cookies for an indulgent dessert.
FAQs about Chocolate Hazelnut Thumbprint Cookies
Can I use a different type of nut? Absolutely! While hazelnuts are traditional, feel free to experiment with almonds, pecans, or even walnuts. Each nut brings its own unique flavor and texture to the cookies.
How should I store these cookies? Store your Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature. They’ll stay fresh for up to a week, but I doubt they’ll last that long!
Can I freeze the cookie dough? Yes! You can freeze the dough before baking. Just scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. When you’re ready to bake, just add a couple of extra minutes to the baking time.
What can I use instead of chocolate hazelnut spread? If you’re looking for alternatives, try using peanut butter, almond butter, or even fruit preserves for a different flavor profile. Each option will create a delicious twist on the classic recipe.
Are these cookies suitable for vegetarians? Yes! These Chocolate Hazelnut Thumbprint Cookies are vegetarian-friendly, making them a great treat for everyone at your table.
Final Thoughts
Creating these Chocolate Hazelnut Thumbprint Cookies is more than just baking; it’s about crafting sweet memories. The joy of pulling a tray of warm cookies from the oven, the rich aroma filling your kitchen, and the smiles they bring to family and friends are priceless. Each bite is a delightful combination of chocolate and hazelnut, a treat that feels indulgent yet simple. Whether you’re sharing them at a gathering or enjoying them solo with a cup of coffee, these cookies are sure to become a cherished favorite. So, roll up your sleeves and let the baking begin!
Delicious chocolate hazelnut thumbprint cookies filled with creamy chocolate hazelnut spread.
Ingredients
Scale
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup hazelnuts, finely chopped
1/2 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 (about 2-3 minutes).
Add the egg and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped hazelnuts until evenly distributed throughout the dough.
Using a tablespoon, scoop out portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a spoon, make an indentation in the center of each cookie ball.
Fill each indentation with about 1 teaspoon of chocolate hazelnut spread.
Bake in the preheated oven for 10-12 minutes, or until the edges are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, try adding a pinch of cinnamon to the dough.
You can use a mix of chopped nuts like almonds or pecans.
Drizzle melted chocolate over the cooled cookies for a decorative touch.
