Name: Delicious Chocolate Hazelnut Thumbprint Cookies Recipe
Prep time: 15 min
Cook time: PT-490625H46M1S
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1/2 cup chopped hazelnuts; 1 cup semi-sweet chocolate chips, melted

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Chocolate Hazelnut Thumbprint Cookies bring together the irresistible combination of rich chocolate and buttery hazelnut in one delightful bite. These cookies are perfect for any occasion, whether it’s a festive holiday gathering or a cozy coffee break with friends. With their unique thumbprint design, they offer a delightful surprise of melted chocolate at the center, making them a hit among cookie lovers. Let me show you how to create these mouthwatering treats!

Why You’ll Love This Chocolate Hazelnut Thumbprint Cookies

There are so many reasons to adore these cookies! First, they blend chocolate and hazelnut flavors beautifully, satisfying any sweet tooth. Second, they’re easy to make, perfect for a quick baking session. Third, they are versatile; you can enjoy them as a dessert or snack. Fourth, they make fantastic gifts during the holidays. Fifth, they are vegetarian-friendly, catering to various dietary preferences. Sixth, the thumbprint design adds a fun touch that kids will love, making it an enjoyable baking experience. The Easy Chocolate Hazelnut Cookie Recipe ensures that even novice bakers can create these delicious cookies with ease!

Ingredients for Chocolate Hazelnut Thumbprint Cookies

Gather these items:

2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped hazelnuts
1 cup semi-sweet chocolate chips, melted

How to Make Chocolate Hazelnut Thumbprint Cookies Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Step 3: In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until well combined.
Step 4: Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the chopped hazelnuts.
Step 5: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
Step 7: Bake for 10-12 minutes, or until the cookies are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Melt the chocolate chips in a double boiler or microwave, stirring frequently until smooth. Spoon a small amount of the melted chocolate into the indentation of each cookie.
Step 9: Allow the chocolate to set before serving. Enjoy!

Pro Tips for the Best Chocolate Hazelnut Thumbprint Cookies

Keep these in mind:

Use room temperature butter for better creaming with sugar.
Ensure your oven is properly preheated for even baking.
Experiment with different fillings for the thumbprint, like fruit preserves.
This recipe can be adapted for Gluten-free Chocolate Hazelnut Thumbprints by using gluten-free flour.

Best Ways to Serve Chocolate Hazelnut Thumbprint Cookies

These cookies shine at holiday parties or as a special treat for coffee lovers. Serve them alongside a warm cup of coffee or hot chocolate for a delightful afternoon snack. They also make excellent gifts, beautifully packaged in a festive box. For a twist, try pairing them with fresh fruit or a scoop of vanilla ice cream!

How to Store and Reheat Chocolate Hazelnut Thumbprint Cookies

Store these cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider freezing them. To reheat, place them in a microwave for a few seconds or enjoy them cold. This Hazelnut Chocolate Cookies Recipe is perfect for meal prep, allowing you to bake in advance and enjoy later.

Frequently Asked Questions About Chocolate Hazelnut Thumbprint Cookies

What are Chocolate Hazelnut Thumbprint Cookies?

Chocolate Hazelnut Thumbprint Cookies are delightful cookies featuring a rich chocolate base with a thumbprint indentation filled with melted chocolate or other fillings. Their unique design and delicious flavor make them a popular choice for cookie lovers.

Can I make Chocolate Hazelnut Thumbprint Cookies ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to 3 days. When ready, simply scoop and bake. This makes them an ideal choice for holiday baking or special occasions.

How do I avoid common mistakes with Chocolate Hazelnut Thumbprint Cookies?

To avoid common errors, ensure your butter is at room temperature for easy mixing, and don’t skip the chilling step if you find the dough too sticky. Following the How to make Chocolate Hazelnut Thumbprint Cookies instructions closely will help you achieve great results.

Variations of Chocolate Hazelnut Thumbprint Cookies You Can Try

Feel free to experiment with these variations! Use almond flour for a nutty twist or swap out chocolate for caramel or fruit preserves in the thumbprint. For a holiday twist, try adding spices like cinnamon or nutmeg to the dough. Each variation brings a unique flavor profile to these classic cookies.

Delicious Chocolate Hazelnut Thumbprint Cookies Recipe - Chocolate Hazelnut Thumbprint Cookies - additional detail

Delicious Chocolate Hazelnut Thumbprint Cookies Recipe

Author: Jannet Lisa
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Indulge in the irresistible combination of rich chocolate and buttery hazelnut with these classic Chocolate Hazelnut Thumbprint Cookies. Perfect for any occasion, from holiday gatherings to casual coffee breaks, these cookies are sure to delight.

Instructions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped hazelnuts.
Scoop tablespoon-sized balls of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
Using your thumb or the back of a teaspoon, make an indentation in the center of each cookie.
Bake for 10-12 minutes, or until the cookies are set. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Melt the chocolate chips in a double boiler or microwave, stirring frequently until smooth. Spoon a small amount of the melted chocolate into the indentation of each cookie.
Allow the chocolate to set before serving. Enjoy!