Description
Rich, nutty, and irresistibly sweet, Chocolate Hazelnut Thumbprint Cookies are the perfect treat for cozy afternoons or festive gatherings. Their crispy edges, soft centers, and indulgent chocolate filling make them a showstopper for any occasion.
Ingredients
Scale
- 1 cup (120g) hazelnuts, toasted and finely ground
- 1 cup (125g) all-purpose flour (or gluten-free flour)
- 1/3 cup (70g) granulated sugar
- 1/4 cup (30g) powdered sugar
- 1/2 cup (115g) unsalted butter, melted (or dairy-free alternative)
- 1 large egg (or egg substitute)
- 1 tsp vanilla extract
- 4 oz (115g) dark or milk chocolate, melted
Instructions
- Prepare the Hazelnuts: Toast the hazelnuts in a preheated oven at 350°F (175°C) for 10 minutes. Let them cool, then rub off the skins using a clean kitchen towel. Grind them finely in a food processor.
- Mix Dry Ingredients: In a large bowl, combine the ground hazelnuts, flour, granulated sugar, and powdered sugar. Mix until evenly distributed.
- Incorporate Wet Ingredients: In a separate bowl, mix the melted butter, egg, and vanilla extract. Gradually add this mixture to the dry ingredients, stirring until a soft dough forms.
- Shape Cookies: Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create an indent in the center of each ball.
- Bake: Bake the cookies at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden. Remove from the oven and cool on a wire rack.
- Add Filling: Melt the chocolate in a microwave or double boiler. Once the cookies have cooled, spoon the melted chocolate into the thumbprints. Allow the filling to set before serving.
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Notes
- Chill the Dough for Better Shape: If your cookies tend to spread too much during baking, chill the dough in the refrigerator for 30 minutes before shaping and baking. This helps them hold their shape better.
- Customize the Filling: While chocolate is the classic choice, you can use fruit jams (raspberry, apricot, or strawberry) for a fruity twist or even a hazelnut spread for an extra nutty flavor.
- Avoid Over-Grinding Hazelnuts: When processing the hazelnuts, pulse carefully to avoid turning them into a paste. A slightly coarse texture works best to add a nice crunch to the cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes