Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup hazelnut flour; 1/3 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 cup semi-sweet chocolate chips; 1/4 cup heavy cream; A pinch of sea salt (optional)

Highlighted under: Golden Inspiration

I absolutely adore these Chocolate Hazelnut Thumbprint Cookies! They combine rich chocolate with the nutty goodness of hazelnuts, making them a perfect treat for both special occasions and everyday indulgence. The way the warm, gooey chocolate center contrasts with the crispy edges delights my taste buds every time I take a bite. Plus, they’re surprisingly easy to make, so I can whip up a batch whenever I have a chocolate craving. Trust me, you won’t want to miss out on these deliciously addicting cookies!

Created by

Tallulah Brooks

Last updated on 2026-01-11T20:53:34.651Z

When I first tried making these thumbprint cookies, I was completely blown away by how easy they were! I used a blend of hazelnut flour and cocoa powder to create a cookie that was not only flavorful but also had an incredible texture. The key is to create a small indent before baking—this helps hold the chocolate ganache perfectly and gives it that signature thumbprint look.

To make them extra special, I added a pinch of sea salt on top of the ganache once it cooled. The contrast of salty and sweet was absolutely divine, taking these cookies to a whole new level of deliciousness. Now, they never last long in my house!

Why You'll Love These Cookies
A heavenly blend of rich chocolate and crunchy hazelnuts
Melt-in-your-mouth texture that leaves you wanting more
Perfect for gifting or serving at special gatherings

Mastering the Cookie Base

The cookie base is the heart of these Chocolate Hazelnut Thumbprint Cookies, marrying the sweetness of sugar with the earthy richness of hazelnuts and cocoa. When creaming the butter and sugars, aim for a light and fluffy texture, which typically takes about 3-5 minutes. This process incorporates air into the dough, resulting in a tender cookie. Be sure to beat in the egg thoroughly, as it helps bind the ingredients while contributing to the cookie's rich flavor and texture.

Combining your dry ingredients separately is crucial. When whisking the flour, hazelnut flour, cocoa powder, and salt, you not only ensure even distribution but also prevent clumping. If you're out of hazelnut flour, you can substitute it with more all-purpose flour or even almond flour, but remember that altering the flour might change the cookie's final texture.

Baking to Perfection

The baking process is critical for achieving the right texture. Preheat your oven to 350°F (175°C) and allow it to reach this temperature before placing the baking sheet inside. For even cooking, use a light-colored baking sheet, as darker sheets can lead to over-browning. The cookies should bake for about 10-12 minutes; you'll know they are ready when the edges appear firm but the centers may still look a bit soft. This slight underbaking is key for a chewy interior.

Once out of the oven, it’s essential to let your cookies cool slightly on the baking sheet. This resting time allows them to firm up a little more, preventing breakage when transferring to a cooling rack. If your cookies spread too much, it may be a sign of over-mixing the dough or too warm butter; chilling the dough for 30 minutes before baking can help mitigate this.

Chocolate Filling Tips

Creating the chocolate filling requires careful attention to heat. Heat the heavy cream until it just starts to simmer; this helps to melt the chocolate without scalding it. After pouring the cream over the chocolate chips, let it sit for a minute. This step is crucial for allowing the chocolate to soften before stirring, ensuring a glossy, smooth filling. If the mixture seems too thick after stirring, you can add a little more warm cream to achieve your desired consistency.

After filling the indents in the cookies, it's important to allow the chocolate to set. This can take about 30 minutes at room temperature but can be expedited by placing them in the refrigerator. However, be cautious not to let them sit too long, as overly cold chocolate can lose its glossy finish. If you're making these cookies in advance, store them in an airtight container with layer of parchment paper between cookies to avoid sticking.

Ingredients

Gather these ingredients to get started on your delectable cookies:

Cookie Base

1 cup all-purpose flour
1/2 cup hazelnut flour
1/3 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt

Chocolate Filling

1/2 cup semi-sweet chocolate chips
1/4 cup heavy cream
A pinch of sea salt (optional)

Once you’ve got everything, you'll be ready to bake these delightful cookies!

Instructions

Let’s walk through the steps to create your cookies:

Make the Cookie Dough

In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract. In another bowl, whisk together the all-purpose flour, hazelnut flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Shape the Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized balls of dough and roll them into balls. Place them on a baking sheet lined with parchment paper. Use your thumb to press an indent in the center of each cookie, making sure not to press all the way through.

Bake

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are firm. Remove from the oven and let them cool slightly on the baking sheet.

Prepare the Chocolate Filling

While the cookies are baking, heat the heavy cream until just simmering, then pour it over the chocolate chips in a bowl. Let it sit for a minute before stirring until smooth.

Fill the Indents

Once the cookies have cooled, carefully spoon the chocolate filling into the indents. If you wish, sprinkle with a pinch of sea salt. Let the chocolate set before serving.

Enjoy your freshly baked Chocolate Hazelnut Thumbprint Cookies!

Pro Tips

For a delightful variation, introduce a teaspoon of instant coffee into the dough to deepen the chocolate flavor.

Serving Suggestions

These Chocolate Hazelnut Thumbprint Cookies are versatile and can be served in various ways. For an elegant presentation, arrange them on a decorative platter, dusting with a light sprinkle of powdered sugar or cocoa powder. You can also enhance the flavor by pairing them with a side of fresh raspberries or a dollop of whipped cream, which adds a delightful contrast to the rich chocolate.

If you’re hosting a special gathering, consider making mini cookie sandwiches. Just spread a layer of the chocolate filling between two cookies for a delightful treat that guests will love. Furthermore, these cookies make excellent gifts during the holiday season when packaged in a beautiful box or jar, adding a personal touch to your thoughtful gesture.

Storage and Make-Ahead Options

If you want to make these cookies ahead of time, the dough can be prepared and stored in the refrigerator for up to three days. This allows the flavors to meld beautifully, enhancing the nutty and chocolatey notes. When ready to bake, simply let the dough sit at room temperature for about 10 minutes before shaping and baking as usual.

Once baked, these cookies can be stored in an airtight container at room temperature for up to a week. If you want to extend their shelf life, consider freezing them. Simply place the cooled cookies in a single layer in a freezer-safe container, separating layers with parchment paper. They'll stay fresh for up to three months. When ready to enjoy, thaw them at room temperature or warm them slightly in the oven for a few minutes for that freshly baked taste.

Questions About Recipes

→ Can I use a different nut flour?

Absolutely! Almond flour works well as a substitute for hazelnut flour.

→ How should I store these cookies?

Keep them in an airtight container at room temperature for up to a week.

→ Can I freeze the cookie dough?

Yes, you can freeze the dough for up to a month. Just thaw it in the refrigerator before baking.

→ What can I use instead of heavy cream?

You can use coconut cream or a dairy-free alternative if you prefer.