Chocolate Hazelnut Thumbprint Cookies

If you’re looking for a cookie that perfectly marries the rich flavors of chocolate and hazelnut, look no further than these delightful Chocolate Hazelnut Thumbprint Cookies. They are soft, chewy, and filled with a luscious chocolate hazelnut butter that will make your taste buds sing. Perfect for any occasion, these cookies are sure to impress friends and family alike. Let’s dive into this delicious recipe that combines simple ingredients to create an extraordinary treat.

Why This Recipe Is Reliable

This Chocolate Hazelnut Thumbprint Cookies recipe is not only easy to follow but also yields consistently delicious results. The combination of softened butter and ground flax seed creates a perfectly moist cookie, while the addition of cornstarch gives it that melt-in-your-mouth texture. With the balance of cocoa powder and chopped hazelnuts, each bite is a delightful experience. Plus, it’s a great way to use those leftover hazelnuts from your pantry!

What You’ll Need

• 1 cup salted butter, softened
• 1 tablespoon ground flax seed
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cornstarch
• 2 cups all-purpose flour, spooned and leveled
• 1/4 cup cocoa powder
• 1/2 cup dry toasted and unsalted hazelnuts, roughly chopped
• 1/4 cup additional dry toasted and unsalted hazelnuts, roughly chopped (for sprinkling on the cookies)
• 1/3 cup chocolate hazelnut butter (homemade or store-bought)
• 12-15 hazelnuts, cut in half (optional, for garnish)

Setup & Equipment

• Oven: Preheat to 350°F (175°C).
• Baking sheet: Line with parchment paper for easy cleanup.
• Mixing bowls: One for wet ingredients and another for dry.
• Whisk: For blending ingredients smoothly.
• Measuring cups and spoons: Accurate measurements are key!
• Spoon: For creating thumbprint indentations in the cookies.

Method: Chocolate Hazelnut Thumbprint Cookies

Step 1: Prepare the Flax Egg

In a small bowl, mix the ground flax seed with 3 tablespoons of water. Let it sit for about 5 minutes until it thickens. This will serve as a binding agent in your cookies.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-5 minutes. Add the flax egg and vanilla extract, mixing until well combined.

Step 3: Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, and chopped hazelnuts until evenly mixed.

Step 4: Mix Dry Ingredients into Wet Ingredients

Gradually add the dry mixture to the butter mixture, stirring until just combined. Be careful not to overmix; you want your dough to remain tender.

Step 5: Chill the Dough

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too much while baking.

Step 6: Preheat the Oven

While the dough is chilling, preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper.

Step 7: Form the Cookies

After chilling, scoop tablespoons of dough and roll them into balls. Place them on the prepared baking sheet, about 2 inches apart. Using your thumb (or the back of a spoon), create a well in the center of each cookie.

Step 8: Fill the Thumbprints

Spoon about 1/2 teaspoon of chocolate hazelnut butter into each thumbprint. Sprinkle with additional chopped hazelnuts for added crunch and flavor.

Step 9: Bake the Cookies

Bake in the preheated oven for 10-12 minutes or until the edges are set. The centers might look slightly underbaked, but they will firm up as they cool.

Step 10: Cool and Serve

Once baked, remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies are best enjoyed fresh but will keep well in an airtight container.

Variations by Season

• Winter: Add a pinch of cinnamon or nutmeg to the dough for a warm spice flavor.
• Spring: Incorporate orange zest for a refreshing citrus twist.
• Summer: Use a berry jam instead of chocolate hazelnut butter for a fruity version.
• Fall: Mix in some pumpkin spice for an autumnal flavor profile.

Don’t Do This

• Don’t skip the chilling step; it’s essential for the right texture.
• Don’t overbake the cookies; they should be soft in the center.
• Don’t forget to toast your hazelnuts; raw hazelnuts can taste bland.
• Don’t use too much filling; a little goes a long way in keeping your cookies intact.

Storing, Freezing & Reheating

Store your Chocolate Hazelnut Thumbprint Cookies in an airtight container at room temperature for up to one week. If you want to freeze them, place the cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They can be frozen for up to three months. To enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds to warm up.

Quick Questions

Can I use a different nut butter?

Absolutely! Feel free to substitute with almond butter or peanut butter for a different flavor profile.

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

How do I ensure my cookies are chewy?

Make sure not to overbake them and allow them to cool on the baking sheet before transferring to a wire rack.

Can I add chocolate chips to the dough?

Yes, adding chocolate chips is a great way to enhance the chocolate flavor of your cookies!

Serve & Enjoy

Now that you have the perfect recipe for Chocolate Hazelnut Thumbprint Cookies, gather your ingredients and get baking! Whether you’re making them for a special occasion or simply to treat yourself, these cookies are sure to bring joy to your day. With their delightful crunch and rich chocolate-hazelnut flavor, they might just become your new favorite cookie! Enjoy the process, and most importantly, enjoy every delicious bite of your homemade cookies.