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
Scale
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
