Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/4 cup brown sugar, packed; 1/2 cup ground hazelnuts; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 1/2 cup chocolate chips; 1/4 cup heavy cream

Highlighted under: Simple Baking Collection

As a cookie lover, I can't resist the rich, nutty flavor of Chocolate Hazelnut Thumbprint Cookies. These treats blend smooth chocolate and the delightful crunch of hazelnuts, making them unforgettable. I discovered this recipe while trying to combine my love for chocolate and nuts into a single cookie. The moment I took my first bite, I was hooked! These cookies not only satisfy my sweet cravings but also bring back fond memories of baking with family during the holidays.

Created by

Serena Whitaker

Last updated on 2026-01-11T15:53:35.641Z

Not long ago, I decided to put a twist on a classic cookie recipe by introducing hazelnuts into the mix. I carefully measured each ingredient, ensuring that the balance of flavors would be just right. The combination of chocolate and nuts never fails, but adding that thumbprint filled with chocolate ganache truly elevates the experience.

While testing different baking times, I found that 12 minutes was the sweet spot for achieving soft, chewy cookies without compromising their structure. I love the way they look once I add the ganache; it’s as if they’re dressed up for a special occasion!

Why You'll Love These Cookies
Decadent chocolate meets the richness of hazelnuts.
The thumbprint design makes them fun and festive.
Perfect texture: slightly crispy outside, soft inside.

Unveiling the Ingredients

The base for these cookies revolves around rich ingredients that create a delightful flavor and texture. Using unsweetened cocoa powder not only adds depth but also balances the sweetness from the sugars. The combination of granulated and brown sugar lends a perfect moisture level and a slight chewiness to the cookies. I recommend measuring your cocoa carefully; too much can lead to overly dry cookies, while too little won't deliver that decadent chocolate flavor we all crave.

Ground hazelnuts play a crucial role in both flavor and texture. They contribute a subtle nutty richness that complements the chocolate and adds a delightful crunch. You can easily substitute the ground hazelnuts with almond flour if you're looking for a nut-free option; just be sure to adjust the amount as almond flour is finer and more absorbent. It's important to toast the nuts beforehand to enhance their flavor—do this by spreading them on a baking sheet and roasting at 350°F (175°C) for about 8-10 minutes until fragrant.

Mastering the Dough and Cookies

When creaming the butter and sugars, aim for a light and fluffy texture, which typically takes about 2-3 minutes. This step is essential as it incorporates air, giving the cookies a nice rise. Be cautious not to over-mix once you add the dry ingredients; stop as soon as they are combined to avoid dense cookies. If the dough feels overly sticky, chilling it for about 30 minutes will make forming the thumbprints much easier without compromising the texture.

As you shape the cookies, ensure your thumbprint is deep enough to hold the ganache but not so deep that it compromises the integrity of the cookie. I find that lightly flouring my thumb can help prevent sticking. Also, remember to leave adequate space between the dough balls on the baking sheet to allow for spreading while baking, about 2 inches apart. This way, you'll achieve that perfectly round shape devoid of unwanted overlap.

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/2 cup ground hazelnuts
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder

For the Ganache Filling

1/2 cup chocolate chips
1/4 cup heavy cream

Make sure to use high-quality chocolate chips for the ganache to enhance the flavor.

Instructions

Prepare the Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the vanilla extract and salt, mixing well. Sift together flour, cocoa powder, ground hazelnuts, and baking powder, then gradually add to the butter mixture, stirring until combined.

Shape the Cookies

Preheat the oven to 350°F (175°C). Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Make a thumbprint in the center of each ball.

Bake

Bake for 10-12 minutes or until the edges are firm. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Make the Ganache

In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until melted and smooth. Spoon a small amount into the thumbprints of the cooled cookies.

Let the ganache set before serving for the best texture.

Pro Tips

For an extra touch, sprinkle some chopped hazelnuts on top of the ganache before it sets.

Storing and Serving

These Chocolate Hazelnut Thumbprint Cookies store beautifully and can be kept in an airtight container at room temperature for up to five days. If you prefer your cookies to last longer, consider freezing them. Simply place the baked cookies in a single layer on a baking sheet to freeze before transferring them to a freezer-safe bag. This method prevents them from sticking together. They can be enjoyed directly from the freezer or thawed to room temperature before serving.

For an extra special touch, drizzle some melted chocolate over the finished cookies after adding the ganache. This not only enhances their visual appeal but adds another layer of decadent chocolate flavor. You can also customize the ganache by infusing it with a bit of espresso powder or vanilla extract, creating a unique twist that complements the hazelnuts wonderfully.

Troubleshooting Tips

If your cookies spread too much during baking, it might be a sign that your butter was too soft when you started. Ensuring your butter is just softened, not melted, can help maintain the structure during baking. On the other hand, if the cookies turn out too dry, consider checking your flour measurement. It's easy to accidentally add too much, especially if using a packed measuring cup—scoop and level your flour for accuracy.

In case your ganache isn't coming together as desired, ensure you're using fresh chocolate chips, as old chocolate can seize up. Heat the cream gently and combine it with the chocolate, stirring continuously until fully melted and smooth. If it appears too thick, add a bit more warm cream, one teaspoon at a time, until you reach the desired consistency for filling the thumbprints.

Questions About Recipes

→ Can I use other nuts instead of hazelnuts?

Absolutely! You can substitute with walnuts or almonds for a different flavor.

→ How should I store these cookies?

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

→ Can I freeze the cookie dough?

Yes, wrap it tightly and freeze it for up to three months. Just thaw before baking.

→ What if I don’t have heavy cream for the ganache?

You can use half-and-half or even whole milk, but the ganache may not be as rich.