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Chocolate Hazelnut Thumbprint Cookies

These delightful cookies combine a rich chocolate base with a creamy hazelnut filling, offering a nostalgic taste of childhood baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour Use a high-quality all-purpose flour for best results; organic options yield great flavor.
  • 0.5 cups Dutch-processed cocoa powder Use premium brands like Valrhona or Ghirardelli for rich chocolate flavor.
  • 0.5 teaspoon kosher salt Enhances flavor and balances sweetness.
  • 0.5 teaspoon baking powder Gives the cookies a little lift.
Wet Ingredients
  • 0.75 cups unsalted butter, room temperature Make sure it’s softened for a smooth batter.
  • 0.75 cups light brown sugar, packed Provides a lovely caramelized flavor.
  • 0.25 cups granulated sugar Adds sweetness and crispness.
  • 2 large egg yolks, room temperature Important for giving structure; let them sit out for 30 minutes before using.
  • 2 teaspoons vanilla extract Opt for pure vanilla for optimal flavor.
  • 0.75 cups chocolate hazelnut spread Use a cherished brand like Nutella for a luscious filling.
Garnish (optional)
  • 0.25 cups finely chopped hazelnuts, toasted Toasting them enhances flavor and adds crunch.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder.
Mixing
  1. In a large mixing bowl, beat the room temperature butter until smooth and creamy. Add the light brown sugar and granulated sugar, and beat until light and fluffy, about 2-3 minutes.
  2. Add the egg yolks and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
Forming Cookies
  1. Gradually add the dry ingredients into the wet ingredients in two additions, mixing on low speed just until the dough comes together.
  2. Scoop tablespoon-sized portions of dough and roll them into balls. Place on the prepared baking sheets, spacing them about 2 inches apart.
  3. Press an indentation into the center of each dough ball using your thumb or the back of a measuring spoon.
Baking
  1. Bake for 10-12 minutes, or until cookies are set around the edges but still soft in the center. If the indentations puff up, gently press them down right after removing from the oven.
  2. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Filling
  1. Once cooled, spoon a heaping teaspoon of Nutella into the center of each cookie. Sprinkle with chopped toasted hazelnuts while the Nutella is still soft.

Notes

For perfect cookies, ensure your butter is at room temperature. Use a small ice cream scoop for uniform cookie sizes. If the dough is too sticky, chill it in the fridge for 15-20 minutes.