Hazelnut Chocolate Cookies

These sumptuous chocolate hazelnut thumbprints blend velvety cocoa with creamy hazelnut filling for a truly luxurious bite. The soft chocolate base perfectly balances the smooth, delicious center, creating a mouthwatering combo that'll win over any chocolate fan.

I whipped these up for a dinner party last winter, and they vanished quicker than anything else on the dessert table. They've now become my go-to for family events, and everyone expects me to show up with twice the normal amount.

Ingredients

• Unsalted butter: brought to room temp for better mixing with sugar, giving your cookies that dreamy texture
• Granulated sugar: adds just enough sweetness that won't fight with the chocolate flavor
• Vanilla extract: boosts the richness in the chocolate cookie base
• All purpose flour: builds the right framework try unbleached for tastier results
• Cocoa powder: delivers that deep chocolate taste go for Dutch processed for a mellower flavor
• Salt: cuts the sweetness and makes the chocolate pop
• Hazelnuts: finely chopped for amazing texture and nutty flavor around the edges
• Chocolate hazelnut spread: such as Nutella creates that amazing center that makes these cookies stand out
• Whole hazelnuts: not required but adds a nice touch and extra bite

Step-by-Step Instructions

Preheat and Prepare:

Get your oven going at 350°F and put parchment on your baking sheets. This lets your cookies bake evenly without sticking. Don't rush the preheat your cookies will turn out better in a fully heated oven.

Cream Butter and Sugar:

Mix the room temp butter and sugar for around 3 minutes until it's lighter and fluffy. This puts air in your dough, making cookies with just the right bite. Drop in the vanilla and mix until it's all blended.

Combine Dry Ingredients:

Stir the flour, cocoa powder, and salt together well. This spreads the cocoa and salt evenly through your dough. You can sift the cocoa to get rid of lumps for smoother dough.

Mix Wet and Dry:

Put the dry stuff into your butter mix bit by bit, about a third at a time, stirring between additions just until mixed. Don't overmix or your cookies might get tough. Your dough should stick together and pull away from the bowl.

Shape Cookies:

Scoop dough into 1inch balls using a cookie scoop so they're all the same size. Roll each one in your hands until smooth, then coat in the chopped hazelnuts, pressing lightly so they stick. Place them on your baking sheets with room to grow.

Create Thumbprints:

Push your thumb or a measuring spoon into the middle of each cookie to make a spot for the filling. Press about halfway down but don't go all the way through to the bottom.

Bake to Perfection:

Cook the cookies for 12 to 14 minutes until the edges set but centers still feel a bit soft. Keep a close eye in the final minutes since chocolate cookies don't show doneness easily. They should lose their shine but still feel a little soft.

Fill with Chocolate Hazelnut Spread:

While the cookies are still warm, check your indents and make them deeper if needed. Put a teaspoon of chocolate hazelnut spread in each indent. The warm cookies will soften the spread a bit, making it easier to work with. Top with a whole hazelnut if you want it to look extra nice.

Cool and Enjoy:

Let the cookies sit on the baking sheets for 5 minutes before moving to cooling racks. This helps them firm up so they won't break when moved. Let them cool all the way before you store or stack them.

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You Must Know

My grandma used hazelnuts in everything she baked for the holidays, so making these always takes me back to Christmas at her house. When chocolate and hazelnuts start filling the air with their smell, I'm instantly back in her cozy kitchen where I first tried my hand at baking as a kid.

Make Ahead Options

These treats work great for prepping early. You can mix up the dough and keep it in the fridge up to 3 days before baking. Just let it warm up for about 30 minutes before you shape it. You can also freeze the shaped but unbaked cookies for a month. When you're ready, bake them straight from the freezer, just add 2 more minutes to the cooking time. For best results, wait until after baking to add the chocolate hazelnut filling don't add it before freezing.

Ingredient Substitutions

Though hazelnuts create that classic taste, you can try other nuts if you need to. Almonds work great in both the cookie coating and filling. If you can't find or don't want to use chocolate hazelnut spread, a melted chocolate ganache with a tiny bit of hazelnut extract works nicely too. For folks with food restrictions, you can swap in gluten free flour blends for the all purpose flour, though your cookies might feel a bit different.

Perfect Pairings

These indulgent cookies taste amazing with coffee or espresso, which helps balance the sweetness and brings out the chocolate flavor. For a dessert spread, try them next to vanilla bean ice cream or some fresh berries to cut the richness. During the holidays, they go well with other classic treats like shortbread or gingerbread. For grown-up gatherings, serve them with amaretto or hazelnut liqueur to really show off those nutty flavors.

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Frequently Asked Questions

→ Can I swap salted butter for unsalted?

Yep, salted butter works fine. Just cut back or skip the extra pinch of salt in the mix.

→ Are other nuts okay instead of hazelnuts?

Totally! Almonds, pecans, or even walnuts make a great substitute for hazelnuts.

→ What’s the best way to store them?

Keep them in a sealed container at room temp for about 5 days. For longer freshness, pop them in the fridge.

→ Can the dough be made ahead?

Yes, you can chill the dough in the fridge for up to 2 days or freeze it for a month. Just let it come to room temp before baking.

→ What can replace chocolate hazelnut spread?

If you don’t have the spread, try nut butter, rich ganache, or caramel as a tasty swap.