Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup ground hazelnuts; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking powder; 3/4 cup semi-sweet chocolate chips; 1/4 cup heavy cream

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I absolutely love making Chocolate Hazelnut Thumbprint Cookies, especially during the holiday season when the kitchen fills with the sweet aroma of chocolate and roasted nuts. These cookies are not only visually stunning with their delightful chocolate ganache centers, but they also deliver a rich hazelnut flavor that truly elevates your dessert game. The combination of buttery dough and a gooey chocolate filling is so irresistible that they disappear almost as quickly as I can bake them!

Created by

Elodie Fairfax

Last updated on 2026-01-11T18:24:34.927Z

I remember the first time I made these cookies; I was experimenting with different types of nuts, and the hazelnuts really stood out. Their earthy flavor combined with rich chocolate is a match made in heaven. The trick is to toast the hazelnuts lightly before grinding them to enhance their flavor.

I've also learned that making a well in the cookie dough for the ganache is crucial. It helps hold the molten chocolate perfectly without leaking. The contrast of the soft cookie with the rich chocolate filling is simply divine, and I can’t wait for you to try this recipe!

        Why You'll Love These Cookies
        Decadent chocolate filling that flows with each bite
Nutty flavor with a delightful crunch from hazelnuts
Ideal for holiday gifting or special occasions

      

Understanding Ingredients

Each ingredient in these Chocolate Hazelnut Thumbprint Cookies plays a crucial role in achieving the perfect texture and flavor. The ground hazelnuts not only provide a nutty richness but also help create a tender, melt-in-your-mouth cookie base. If you're out of ground hazelnuts, finely chopped almonds or even walnuts can serve as a delightful substitute, although the flavor will differ slightly. Be sure to toast them for a few minutes to enhance their flavor before incorporating them into the dough.

Butter is another star ingredient; it contributes to the cookies' rich flavor and fudgy texture. For a dairy-free option, you can use coconut oil in the same measurement, but be aware that this will impart a subtle coconut flavor. Also, using room temperature butter is essential; it ensures that it creams smoothly with the sugars, leading to a lighter cookie. Aim for a consistency where the mixture is fluffy and pale before adding the dry ingredients.

Baking Techniques

When shaping the cookies, try to keep the dough balls uniform in size for even baking. A cookie scoop or a tablespoon works perfectly for this, ensuring that your cookies are consistent and look professional. After pressing your thumb into the center, if the edges crack, simply reshape them gently with your fingers. This gives the cookies a cute, rustic look and helps to retain the ganache well.

Pay close attention while baking; cookies can go from perfectly golden to overbaked in a matter of minutes. Check them starting at the 12-minute mark—you're looking for lightly golden edges and a soft center that maintains its shape. Letting them cool on the baking sheet keeps them crisp on the outside while the center remains soft and chewy. Don't rush this step; cooling allows them to firm up slightly, making them easier to fill with the luscious chocolate ganache.

Ingredients

For the Cookies

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

For the Chocolate Ganache

3/4 cup semi-sweet chocolate chips
1/4 cup heavy cream

Instructions

Prepare the Dough

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the vanilla extract. Gradually add the flour, ground hazelnuts, salt, and baking powder, mixing until just combined.

Shape the Cookies

Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of dough and roll them into balls. Place them on a parchment-lined baking sheet and press your thumb in the center to create an indentation.

Bake and Cool

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Allow them to cool completely on the baking sheet.

Make the Ganache

While the cookies cool, heat the heavy cream in a small saucepan until it begins to simmer. Remove from heat and add the chocolate chips, stirring until melted and smooth.

Fill the Cookies

Once the cookies have cooled, spoon the chocolate ganache into the thumbprint wells. Allow the ganache to set before serving.

Pro Tips

For an extra twist, you can sprinkle a little sea salt on top of the ganache before it sets to balance the sweetness.

Storage and Make-Ahead Tips

These cookies can be stored in an airtight container at room temperature for up to a week, making them ideal for batch baking ahead of the holidays. If you want to prepare the dough in advance, you can wrap it tightly in plastic wrap and refrigerate for up to three days. Just allow it to come back to room temperature before shaping and baking for best results.

If you're looking to freeze them, consider freezing the unbaked cookie dough balls. Arrange them on a baking sheet and freeze until solid, then transfer to a zip-top bag. You can bake them straight from the freezer, just add a couple of extra minutes to the baking time to ensure they cook through.

Serving Suggestions

These Chocolate Hazelnut Thumbprint Cookies are lovely on their own, but if you want to impress your guests even more, serve them with a scoop of vanilla ice cream. The warm, gooey chocolate ganache paired with the cold ice cream creates a delightful contrast that everyone will enjoy. You can also plate them alongside a drizzle of raspberry coulis for a pop of color and tartness, enhancing the overall flavor experience.

For special occasions, consider adding a sprinkle of sea salt atop the chocolate ganache once it sets. The salt complements the sweetness of the ganache and enhances the hazelnut flavor. Alternatively, a dusting of cocoa powder or powdered sugar right before serving can make them look extra fancy.

Questions About Recipes

→ Can I use other nuts instead of hazelnuts?

Yes, almonds or walnuts can be good alternatives, but the flavor will vary.

→ How should I store these cookies?

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

→ Can I freeze these cookies?

Yes, you can freeze the cookies before baking. Just shape and freeze them, then bake them directly from the freezer.

→ What if my ganache is too thick?

If your ganache is too thick, you can add a little more cream to achieve your desired consistency.