Rich, buttery chocolate thumbprint cookies filled with silky dark chocolate ganache and rimmed with crunchy toasted hazelnuts—these elegant and indulgent treats are as perfect for holiday cookie trays as they are for everyday chocolate cravings.

Why You’ll Love This Recipe

These cookies strike the ideal balance between richness and texture. The cocoa-infused dough is soft yet structured, providing a deep chocolate base for the smooth ganache filling. Toasted hazelnuts add a satisfying crunch and nutty contrast. Beautiful in presentation and irresistible in flavor, these cookies are simple enough for any home baker and special enough to impress guests at any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• unsalted butter, softened
• granulated sugar
• large egg yolk
• vanilla extract
• all-purpose flour
• unsweetened cocoa powder
• salt

For the Filling:

• heavy cream
• dark chocolate, chopped
• vanilla extract
• finely chopped toasted hazelnuts (for garnish)

Directions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add this to the wet mixture, mixing just until a smooth dough forms.
5. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheet.
6. Use your thumb or the back of a spoon to gently press an indentation into the center of each ball.
7. Bake for 10–12 minutes, or until the edges are set. If the centers puff during baking, press them down again gently while still warm.
8. While the cookies cool, heat the heavy cream in a small saucepan until just simmering. Remove from heat and stir in the chopped dark chocolate and vanilla extract until smooth and glossy.
9. Spoon or pipe the ganache into the center of each cooled cookie.
10. Immediately sprinkle the edges with finely chopped hazelnuts before the ganache sets.
11. Let the ganache firm at room temperature or chill briefly before serving.

Servings and timing

Servings: Makes approximately 24 cookies
Prep Time: 20 minutes
Cook Time: 10–12 minutes
Cooling/Setting Time: 30 minutes
Total Time: Approximately 1 hour

Variations

• Nut-Free Option: Omit the hazelnuts or replace with shredded coconut or crushed freeze-dried raspberries.
• Different Ganache Flavors: Infuse the cream with orange zest, peppermint extract, or espresso powder for a flavor twist.
• White Chocolate Filling: Use white chocolate instead of dark for a sweeter, milder center.
• Double Chocolate Crunch: Add mini chocolate chips to the cookie dough for extra texture.
• Salted Caramel Center: Fill the thumbprint with thick caramel sauce and top with sea salt instead of ganache.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week or freeze for up to 2 months.

To serve after freezing, let cookies thaw at room temperature. Reheating is not necessary as the ganache is best enjoyed at room temperature.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, or frozen for up to 1 month.

Do I need to toast the hazelnuts?

Toasting enhances their flavor and crunch, but you can use raw hazelnuts if preferred.

Can I use milk chocolate instead of dark?

Yes, though the cookies will be sweeter and slightly less rich.

How do I keep the thumbprint indentation from disappearing?

Gently re-press the center with a spoon as soon as the cookies come out of the oven if they’ve puffed up during baking.

Is the ganache supposed to harden?

Yes, the ganache will firm up slightly as it sets, but it should remain smooth and creamy.

Can I freeze the assembled cookies?

Yes, once the ganache is fully set, store cookies in a single layer or separated by parchment in an airtight container.

What kind of chocolate is best for ganache?

High-quality dark chocolate (around 60–70% cocoa) melts well and provides a rich flavor.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a gluten-free 1:1 baking blend.

Can I add spices to the dough?

A pinch of cinnamon or espresso powder in the dough complements the chocolate beautifully.

How long does the ganache take to set?

It usually sets within 30–45 minutes at room temperature, or 15–20 minutes in the refrigerator.

Conclusion

Chocolate Hazelnut Thumbprint Cookies offer a beautiful blend of deep cocoa flavor, velvety ganache, and crunchy hazelnuts, making them an irresistible treat for any chocolate lover. With their elegant appearance and balanced taste, they’re an ideal addition to any dessert platter, festive gathering, or afternoon indulgence. Whether made for a special occasion or simply to satisfy a craving, these cookies are as rewarding to bake as they are to eat.

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