If you have a soft spot for tender, chocolatey cookies with a luscious twist, then you’re in for a real treat with this Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe. These cookies bring together the nutty crunch of hazelnuts, the rich depth of cocoa, and the irresistible creaminess of a homemade Nutella ganache, creating a decadent yet approachable dessert that feels like a warm hug in every bite. Whether you’re making them for a special occasion or just because, this recipe is a delightful way to spoil yourself and your loved ones.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role in balancing flavor, texture, and appearance, making these cookies as delightful to eat as they are to look at. From the deep cocoa powder that sets the chocolate tone to the silky butter that ensures a tender crumb, each component is essential.
- All-purpose flour: Provides structure to the cookies, ensuring they hold their shape but remain soft.
- Cocoa powder: Adds the rich chocolate flavor and a beautiful dark hue.
- Baking powder: Gives a gentle lift for a light, tender texture.
- Fine sea salt: Balances sweetness and enhances the overall flavors.
- Unsalted butter: At room temperature, it creams smoothly with sugar, creating that tender, melt-in-your-mouth feel.
- Light brown sugar: Adds moisture and a hint of caramel-like depth.
- Granulated sugar: Contributes crispiness and sweetness for contrast.
- Large egg yolk: Binds the dough and enriches the texture.
- Vanilla extract: Brings warmth and rounds out the chocolate flavors beautifully.
- Milk: Helps create a smooth dough and tender crumb.
- Finely chopped hazelnuts: Rolled onto the dough balls, these nuts add irresistible crunch and nuttiness.
- Nutella: The star of the ganache filling, delivering creamy hazelnut-chocolate bliss.
- Heavy cream: Works with Nutella to form a silky ganache that fills each cookie with decadent smoothness.
How to Make Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the flour, cocoa powder, baking powder, and fine sea salt in a medium bowl. This step ensures your dry ingredients are evenly mixed and ready to blend seamlessly with the wet ingredients later. Setting this mixture aside gives you a smooth workflow as you move on.
Step 2: Cream Butter and Sugars
In a large bowl or stand mixer, beat the room temperature butter with the light brown and granulated sugars until the mixture becomes light and fluffy. This fluffy base is key for achieving that tender cookie texture and ensures that your cookies have the perfect amount of sweetness balanced with a slight caramel undertone.
Step 3: Add Egg Yolk, Vanilla, and Milk
Next, add in the rich egg yolk, fragrant vanilla extract, and a tablespoon of milk. Beat everything together until smooth, making sure to scrape down the sides of the bowl to incorporate every bit of your lovely batter. These ingredients provide moisture and richness that give the cookies their luscious crumb.
Step 4: Combine Dry and Wet Ingredients
With your mixer on low, gradually add the dry mix to the wet ingredients in two portions. The dough will initially seem crumbly, but this is normal. Use clean hands to gently press all the crumbs into a cohesive, smooth ball. This hands-on step ensures the dough is just right, preventing overmixing which could make the cookies tough.
Step 5: Chill the Dough
Cover your bowl tightly with plastic wrap and refrigerate for at least one hour, or even overnight if you want to prep ahead. Chilling not only makes the dough easier to handle but also allows the flavors to meld beautifully, giving you more flavorful cookies.
Step 6: Shape the Cookies
Once chilled, let the dough soften at room temperature for about 10 to 15 minutes. Then, scoop out 1 tablespoon portions, roll each into smooth balls, and roll them generously in the chopped hazelnuts. This nut coating delivers that wonderfully crunchy contrast every good thumbprint cookie needs.
Step 7: Form Thumbprints and Chill Again
Place your nut-coated dough balls on a parchment-lined baking sheet. Press an indentation into the center of each cookie using your thumb or the handle of a wooden spoon — this space is reserved for the luscious ganache. Pop these cookies back into the fridge for another 30 minutes so they hold their shape beautifully during baking.
Step 8: Bake to Perfection
Preheat your oven to 350ºF and bake the cookies for 10 to 12 minutes. You want the edges to be set but the centers to stay a little soft. If the thumbprints puff up during baking, gently remake the indentations while the cookies are still warm. Let them cool for 5 minutes on the sheet before transferring to a wire rack to cool completely.
Step 9: Prepare the Nutella Ganache
This step is pure magic for the Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe! Heat the heavy cream until it is just simmering, then pour it over the Nutella in a heat-proof bowl. Allow it to sit for 5 minutes, then stir until silky smooth. This ganache is delightfully soft, creamy, and perfect for filling those cookie centers.
Step 10: Fill the Cookies
Transfer the ganache into a piping bag, cut off the tip, and carefully fill each cookie’s indentation. Let the ganache set at room temperature, finishing off these irresistible treats that are as beautiful as they are delicious.
How to Serve Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe
Garnishes
For an extra touch of elegance and texture, consider sprinkling a few toasted hazelnut pieces or a light dusting of powdered sugar on top of the cookies right before serving. A tiny bit of flaky sea salt can also amplify the flavors and add a sophisticated finish that will impress anyone you share these with.
Side Dishes
These cookies pair wonderfully with a steaming mug of hot coffee, cappuccino, or a glass of cold milk. For a more decadent dessert platter, serve alongside fresh berries or a scoop of vanilla bean ice cream. The contrast between warm, nutty cookies and cool, creamy sides makes for a fantastic indulgence.
Creative Ways to Present
Impress guests by arranging these cookies on a beautiful platter lined with parchment paper and decorated with whole hazelnuts and chocolate shavings. For gifting, stack them in a pretty tin with delicate parchment layers or package them individually in clear cellophane bags tied with a ribbon. Every presentation style turns these cookies into a truly special gift or centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe fresh, store them in an airtight container at room temperature for up to 3 days. The cookies will remain soft with a perfectly creamy center, ready whenever you want a sweet pick-me-up.
Freezing
If you want to prep these cookies in advance or save leftovers for later, they freeze beautifully. Place the baked and filled cookies in a single layer on a tray and freeze until solid. Then transfer to an airtight container or freezer bag. When you’re ready to enjoy, thaw at room temperature for a few hours. The ganache stays just as creamy, and the cookies maintain their tender texture.
Reheating
For a freshly baked taste, warm your cookies gently in the oven at 300ºF for about 5 minutes or until the ganache softens slightly. Avoid microwaving as it can cause the ganache to become too liquidy. Warming revives their gooey goodness and brings out the aroma of toasted hazelnuts and chocolate.
FAQs
Can I substitute hazelnuts with another nut?
Absolutely! While hazelnuts give these thumbprint cookies their classic flavor and texture, chopped almonds or pecans also work well and add their own delightful crunch and taste. Just be sure to toast the nuts lightly to bring out their flavors.
Is it necessary to chill the dough twice?
Chilling the dough twice ensures firmness, which helps the cookies maintain their shape and keeps the thumbprint centers intact during baking. Skipping this step can result in cookies that spread too much or lose their indented space for the ganache.
Can I make the Nutella ganache ahead of time?
Yes! You can prepare the ganache up to 3 days in advance. Store it in an airtight container at room temperature or in the fridge. If chilled, gently warm it before piping, so it returns to a pourable consistency without losing its silky texture.
What if my ganache is too runny?
If your ganache feels too soft to pipe, placing it in the refrigerator for 15-20 minutes helps it firm up. Stir it gently afterward before filling the cookies. This quick chill improves control and keeps the ganache from spilling over the edges.
How long do these cookies stay fresh?
Stored in an airtight container at room temperature, these thumbprint cookies stay fresh and delicious for about 3 days. Beyond that, their texture may change slightly, but freezing them extends their shelf life without sacrificing taste.
Final Thoughts
There’s something so wonderfully comforting about making Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe at home. They’re an absolute joy to prepare and share, combining nostalgic charm with luxurious flavors that everyone will adore. If you’re craving a cookie that’s equal parts crunchy, tender, and creamy, I can’t encourage you enough to give this recipe a try—you’ll be reaching for seconds before you know it!
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Chocolate Hazelnut Thumbprint Cookies with Nutella Ganache Recipe
- Total Time: 1 hour 42 minutes
- Yield: 25 cookies 1x
- Diet: Vegetarian
Description
Delicious Chocolate Hazelnut Thumbprint Cookies feature a rich cocoa cookie base studded with chopped hazelnuts and filled with a luscious Nutella ganache. These cookies are soft, slightly crumbly, and perfectly balanced with the creamy hazelnut filling, making them an irresistible treat ideal for any occasion.
Ingredients
Dry Ingredients
- 1 1/2 cups all purpose flour (spooned and leveled)
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter (at room temperature)
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Toppings and Filling
- 3/4 cup finely chopped hazelnuts
- 1/2 cup Nutella
- 1/4 cup heavy cream
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. Set aside.
- Cream butter and sugars: In a large mixing bowl or stand mixer fitted with a paddle attachment, beat the butter, light brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Add egg yolk and flavorings: Add the egg yolk, vanilla extract, and milk to the butter mixture. Beat again until smooth, making sure to scrape down the sides of the bowl as needed.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the flour mixture in two batches. Mix only until just combined, creating a crumbly dough. Use your hands to press the dough into a smooth ball if necessary.
- Chill the dough: Cover the dough with plastic wrap and refrigerate for at least one hour or overnight for better flavor and texture.
- Prepare dough for baking: Remove dough from fridge and allow it to soften slightly at room temperature for 10-15 minutes. Scoop out 1 tablespoon (about 20g) portions and roll each into a smooth ball. Then roll each ball in the finely chopped hazelnuts to coat.
- Shape cookies: Place coated balls on a parchment-lined baking sheet. Use your thumb or the handle of a wooden spoon to press an indentation into the center of each cookie.
- Refrigerate shaped cookies: Chill the cookies for another 30 minutes to help them maintain their shape when baking.
- Bake the cookies: Preheat the oven to 350ºF (175ºC). Bake for 10-12 minutes until edges are set and centers remain slightly soft. If the indentations puff up during baking, gently press them down while cookies are still warm. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make Nutella ganache: Place Nutella in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, not boiling. Pour the hot cream over Nutella and let sit for 5 minutes. Stir until smooth, creamy, and silky.
- Fill cookies: Transfer ganache to a piping bag and snip off the tip. Fill the cooled cookie centers with ganache. Allow ganache to set at room temperature before serving.
Notes
- Chilling the dough both before shaping and after shaping helps the cookies keep their shape and texture during baking.
- The ganache will thicken as it cools, so don’t worry if it looks runny when you first stir it.
- You can substitute hazelnuts with other nuts like pecans or almonds if desired.
- For a dairy-free version, you could substitute butter with a plant-based alternative and use coconut cream instead of heavy cream for the ganache.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 1 hour 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
