Chocolate Hazelnut Thumbprint Cookies

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 24 cookies
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 cup ground hazelnuts; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 4 oz dark chocolate, chopped; 1/2 cup heavy cream

Highlighted under: Oven Recipes

I absolutely love baking these Chocolate Hazelnut Thumbprint Cookies. The combination of rich chocolate and crunchy hazelnuts creates a delightful treat that fills my kitchen with an irresistible aroma. Each cookie features a luscious chocolate ganache center that melts in your mouth, making them perfect for any occasion. Whether I'm hosting a get-together or just indulging myself, these cookies are always a hit. The best part is that they’re simple to make and can be enjoyed fresh from the oven or stored for later!

Created by

Rosalyn Whitfield

Last updated on 2026-01-11T19:38:37.188Z

When I first tried making thumbprint cookies, I was amazed at how the simple act of pressing your thumb into the dough could create such a charming little pocket for filling. As I experimented, I found that using chocolate ganache instead of traditional jam is a game changer. The velvety chocolate contrasts beautifully with the nutty flavor of the hazelnuts, making each bite a perfect balance of textures.

One tip I’ve learned along the way is to toast the hazelnuts lightly before grinding them into flour. This not only enhances their flavor but also gives the cookies an added depth that really makes them shine. Trust me, once you try these, you’ll be baking them on repeat!

Why You Will Love These Cookies
Rich chocolate flavor with a nutty crunch from hazelnuts
Delightfully chewy texture that melts in your mouth
Perfect for gifting or serving at holiday parties

The Role of Hazelnuts in Flavor and Texture

Hazelnuts not only add a delightful crunch to these Chocolate Hazelnut Thumbprint Cookies, but they also contribute a rich nutty flavor that beautifully complements the chocolate. This earthy sweetness is enhanced when you toast the hazelnuts before grinding them. Simply spread them on a baking sheet and toast at 350°F (175°C) for about 10-12 minutes until fragrant and golden. Let them cool before grinding to ensure the best flavor infusion.

When using ground hazelnuts, it's vital to sift them with the dry ingredients. This helps to prevent clumping and ensures an even distribution of nutty flavor throughout the cookie. If you're unable to find ground hazelnuts, you can pulse whole ones in a food processor until finely ground, being careful not to over-process into hazelnut butter.

Crafting the Perfect Ganache

The ganache filling is the crown jewel of these cookies, providing a rich and creamy contrast to the chewy texture. It's important to use high-quality dark chocolate with at least 60% cocoa content, as it significantly affects the flavor profile. When heating the cream, do not let it boil; instead, bring it to a gentle simmer. This ensures the chocolate melts smoothly without seizing, resulting in a glossy, velvety ganache.

Letting the ganache sit for a few minutes before stirring is a key step. This brief resting period allows the chocolate to soften uniformly, leading to a smoother texture. If the ganache is too thick after cooling, gently reheat it over low heat, stirring continuously until it reaches the desired consistency.

Storage and Serving Suggestions

These cookies can be stored in an airtight container for up to a week at room temperature. To maintain their chewy texture, layer parchment paper between the cookies to prevent them from sticking together. You can also freeze the unbaked cookie dough for up to three months. Just roll the dough into balls, freeze them on a baking sheet, and transfer to a zip-top bag once solid. You can bake them directly from the freezer, adding an extra 1-2 minutes to the baking time.

For a delightful presentation, consider drizzling melted chocolate over the set ganache or sprinkling finely chopped hazelnuts on top before it fully sets. This not only enhances visual appeal but also adds an extra layer of flavor. Serve these cookies alongside a glass of milk or a cup of coffee for a fantastic pairing!

Ingredients

For the Cookies

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup ground hazelnuts
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

For the Ganache Filling

4 oz dark chocolate, chopped
1/2 cup heavy cream

Instructions

Steps

Prepare the Dough

In a medium bowl, whisk together the flour, cocoa powder, ground hazelnuts, baking powder, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg and vanilla until well combined. Gradually add the dry ingredients and mix until just combined.

Shape the Cookies

Preheat your oven to 350°F (175°C). Roll small balls of dough, about 1 inch in diameter, and place them on a lined baking sheet. Make thumbprint indentations in the center of each cookie.

Bake

Bake for 10 minutes, and remove from the oven. The cookies should look slightly soft in the center. Allow them to cool on the baking sheet.

Make the Ganache

While the cookies cool, prepare the ganache. Heat the cream in a small saucepan until it begins to simmer. Remove from heat and pour over the chopped dark chocolate. Let it sit for a few minutes, then stir until smooth.

Fill and Enjoy

Once the cookies are completely cool, spoon the ganache into the thumbprint indentations. Allow the ganache to set before serving, and enjoy your delicious cookies!

Enjoy!

Pro Tips

For an extra flavor boost, consider adding a pinch of sea salt on top of the ganache before it sets. It enhances the chocolate flavor beautifully.

Ingredient Tips

Each ingredient in these thumbprint cookies plays a specific role. The unsweetened cocoa powder provides the chocolate base, while the ground hazelnuts introduce a more complex flavor profile. Always measure flour gently, spooning it into the measuring cup and leveling off with a knife to avoid dense cookies due to excess flour.

If you're looking to make these cookies gluten-free, substitute the all-purpose flour with a gluten-free blend designed for baking. Just ensure it contains a binding agent to mimic the structure provided by gluten, which can help maintain the texture.

Troubleshooting Common Issues

If your cookies spread too much during baking, it may be due to overly softened butter. To prevent this, ensure your butter is at room temperature but not overly warm. Alternatively, chilling the dough for 30 minutes before baking can help control spread and maintain their shape.

If the ganache seems too thick and difficult to work with, adding a little more cream can help. Heat a small amount of cream until warm, then whisk it into the ganache until smooth. Conversely, if it's too runny, cooling it for a brief period in the fridge will help it thicken up for filling those cookies perfectly.

Creative Variations

Feel free to get creative with the flavors in these cookies. For a twist, you can substitute half the cocoa powder with a flavored cocoa, such as mint or orange, to create a unique taste experience. Adding spices like cinnamon or espresso powder can also enrich the flavor profile, enhancing the chocolate notes.

To change up the filling, consider using a hazelnut spread instead of ganache for an even nuttier experience. Simply spoon a small amount into the thumbprint after baking, letting the residual heat gently melt it for a deliciously gooey center.

Questions About Recipes

→ Can I substitute the hazelnuts for another nut?

Yes, you can use almonds or walnuts if you prefer, but keep in mind the flavor will change slightly.

→ How do I store leftover cookies?

Store them in an airtight container at room temperature for up to 5 days or refrigerate them to extend freshness.

→ Can I freeze the cookie dough?

Absolutely! You can freeze the dough for up to 3 months. Just thaw in the refrigerator before baking.

→ What can I use if I don't have heavy cream for the ganache?

You can use coconut cream or a dairy-free alternative for a vegan version of the ganache.