Oh my goodness, let me tell you about chocolate hazelnut thumbprint cookies! These little gems are the perfect combination of rich chocolate and crunchy hazelnuts, topped off with a luscious chocolate ganache filling that just melts in your mouth. Seriously, every bite feels like a warm hug! I mean, who can resist a cookie that’s not only delicious but has a delightful surprise in the center? Plus, they’re super easy to make! You’ll whip these up in no time, and your kitchen will smell absolutely heavenly. Whether you’re baking for a special occasion or just because you need a chocolate fix (trust me, we all do sometimes), these thumbprint cookies are always a hit. Get ready to impress your friends and family with these delightful treats that are sure to disappear in a flash!
Ingredients List
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/3 cup chocolate ganache for filling (you can make it yourself or buy it pre-made!)
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting those cookies just right!
- In a large mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, powdered sugar, granulated sugar, and salt. Give it a good whisk to ensure everything is well mixed and all the dry ingredients are combined.
- In another bowl, cream the softened unsalted butter with the vanilla extract until it’s fluffy and light—this step is where the magic begins! You’ll want to use a hand mixer or stand mixer for the best results.
- Now, gently combine the dry ingredients with the creamed butter mixture. Mix until just combined; don’t overdo it! We want a nice dough, not a workout.
- Fold in the chopped hazelnuts, and oh boy, your kitchen will start smelling amazing already!
- Next, grab a tablespoon and form the dough into small balls, about one inch in diameter, and place them on a baking sheet lined with parchment paper.
- Here’s the fun part! Use your thumb (or the back of a spoon) to make an indent in the center of each ball. This is where all that delicious chocolate ganache will go later.
- Bake these beauties in the preheated oven for about 10-12 minutes. You’ll know they’re done when they’re slightly firm to the touch but still soft in the middle.
- Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Once they’re fully cooled, fill those indents with your chocolate ganache—go ahead and be generous!
Why You’ll Love This Recipe
- Deliciously rich chocolate flavor combined with the crunch of hazelnuts.
- Easy to make with simple ingredients you probably already have at home.
- Quick preparation time—just 32 minutes from start to finish!
- Perfect for any occasion, whether it’s a cozy night in or a festive gathering.
- Customizable with different fillings or toppings to suit your taste.
- Impressive enough to wow your friends and family without requiring advanced baking skills.
- Soft and chewy texture with a delightful chocolate ganache surprise in every bite.
Tips for Success
Alright, friends, let’s make sure your chocolate hazelnut thumbprint cookies turn out absolutely perfect! Here are my top tips to keep in mind:
- Chill the dough: If you find that your dough is too soft to handle, don’t panic! Just pop it in the fridge for about 15-30 minutes. This will make it much easier to shape into those lovely little balls.
- Don’t overmix: When you combine the dry ingredients with the wet, remember to mix just until combined. Overmixing can lead to tough cookies. We want soft and chewy, not a workout for your arm!
- Check your oven: Every oven is a little different, so keep an eye on those cookies as they bake. Start checking around the 10-minute mark to ensure they don’t overbake. You want them to be slightly firm but still soft in the center.
- Use quality chocolate: For the ganache filling, using good quality chocolate will make all the difference in flavor. Dark chocolate works beautifully here, but feel free to use your favorite!
- Let them cool: Be patient and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set up nicely and makes them less likely to break.
With these tips, you’ll be well on your way to baking up a storm and impressing everyone with your delicious creations!
Variations
Ready to shake things up a bit? Here are some fun variations for your chocolate hazelnut thumbprint cookies that’ll keep things exciting!
- Peanut Butter Delight: Swap out the chocolate ganache for creamy peanut butter. The combination of chocolate, hazelnuts, and peanut butter is simply irresistible!
- Jam-Filled: Instead of chocolate ganache, fill the indents with your favorite fruit preserves or jam. Raspberry or apricot works beautifully with the chocolate base.
- Nutty Twist: Try mixing in different nuts! You can use almonds, walnuts, or even pistachios for a unique crunch in the dough.
- Minty Fresh: Add a drop of peppermint extract to the dough for a refreshing mint chocolate flavor. Perfect for the holidays!
- Spicy Chocolate: Mix in a pinch of cayenne pepper or cinnamon to the dough for a little kick. It adds a surprising depth of flavor!
Feel free to get creative and mix and match these ideas! The best part about baking is that you can always put your own spin on things. Enjoy experimenting!
Storage & Reheating Instructions
Now that you’ve baked these delicious chocolate hazelnut thumbprint cookies, you might be wondering how to keep them fresh and tasty. Here’s what you need to know!
First off, to store any leftover cookies (if there are any, because they tend to disappear quickly!), let them cool completely on a wire rack. Once they’re cool, place them in an airtight container. They’ll stay fresh at room temperature for about 3-5 days. I recommend layering them with parchment paper to prevent sticking, especially if you’ve got any ganache-filled ones!
If you want to keep them for a longer period, you can also freeze these cookies. Just make sure they’re fully cooled and then place them in a freezer-safe container or a resealable plastic bag. They’ll last for up to 2 months in the freezer. When you’re ready to enjoy them again, simply take them out and let them thaw at room temperature for about 30 minutes. No need to reheat unless you want that warm, gooey feeling again!
If you do decide to reheat them, pop them in the microwave for just a few seconds—start with 10-15 seconds and check to see if they’re warmed through. Be careful not to overdo it, or you might end up with a cookie that’s too hot to handle!
With these tips, you can enjoy your chocolate hazelnut thumbprint cookies anytime you get a craving. Happy baking!
Nutritional Information
Alright, let’s talk about the nutritional side of these delightful chocolate hazelnut thumbprint cookies! Keep in mind that these values are estimates and can vary based on the ingredients you use and portion sizes. But here’s a general breakdown for one cookie:
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Total Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Now, while these cookies are a treat, they do pack a bit of sweetness and richness, thanks to that chocolate and hazelnuts. So enjoy them in moderation, and savor every delicious bite! Happy baking, and remember, it’s all about balance!
FAQ Section
Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts bring a lovely flavor to these chocolate thumbprint cookies, you can substitute them with almonds, walnuts, or even pecans. Just make sure to chop them finely to get that nice crunch in every bite!
What if my dough is too sticky?
If your dough is feeling a bit too sticky to handle, no worries! Just pop it in the fridge for about 15-30 minutes. Chilling the dough will help firm it up, making it easier to roll into those cute little balls.
Can I make these cookies ahead of time?
Definitely! These chocolate hazelnut thumbprint cookies are perfect for making in advance. You can prepare the dough and store it in the fridge for up to 3 days, or freeze it for up to 2 months. Just remember to let it thaw in the fridge before you shape and bake them!
How should I store leftover cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for about 3-5 days. If you’ve got any filled with ganache, I recommend layering them with parchment paper to prevent sticking!
What can I use instead of chocolate ganache?
If you’re looking for alternatives to chocolate ganache, feel free to get creative! You can use creamy peanut butter, fruit jams, or even a flavored cream cheese filling. The possibilities are endless, and it’s a fun way to mix things up!
Final Thoughts
So there you have it—your guide to making the most delicious chocolate hazelnut thumbprint cookies! I can’t wait for you to try this recipe. Seriously, once you take that first bite, you’ll understand why these little treats are such a hit! I’d love to hear all about your baking adventures, so don’t be shy! If you make these cookies, please share your photos and let me know how they turned out. Did you try any fun variations? What did your friends and family think? Your feedback means the world to me, and I’m always here to cheer you on in your baking journey. Happy baking, and enjoy every chocolatey moment!
For more delicious recipes, check out these chocolate lime brownies or banana muffins!
Print
Chocolate Hazelnut Thumbprint Cookies: 7 Delectable Secrets
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious chocolate hazelnut thumbprint cookies filled with chocolate ganache.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup hazelnuts, chopped
- 1/3 cup chocolate ganache for filling
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, powdered sugar, granulated sugar, and salt.
- In another bowl, cream the softened butter and vanilla.
- Combine dry and wet ingredients.
- Stir in chopped hazelnuts.
- Form dough into balls and place on a baking sheet.
- Make an indent in the center of each ball.
- Bake for 10-12 minutes.
- Let cool and fill indents with chocolate ganache.
Notes
- Store cookies in an airtight container.
- Use dark chocolate for a richer taste.
- Chill dough for easier handling if too soft.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: chocolate hazelnut thumbprint cookies
