Short Description

Chocolate Thumbprint Cookies with Hazelnuts are decadent, bite-sized treats featuring a rich, fudgy chocolate cookie rolled in finely chopped hazelnuts and filled with a smooth, velvety chocolate ganache. Perfect for holidays, special occasions, or simply indulging your sweet tooth, these cookies deliver texture and flavor in every bite.

Why You’ll Love This Recipe

• Classic thumbprint cookies with a chocolate-hazelnut twist
• Rich chocolate dough with a melt-in-your-mouth texture
• Crisp toasted hazelnut coating for a nutty crunch
• Silky ganache center for added decadence
• Easy to prepare with simple pantry ingredients
• Beautiful presentation for gifting or dessert tables
• Customizable with different fillings and toppings
• Make-ahead and freezer-friendly
• No electric mixer required
• A refined yet nostalgic cookie everyone will enjoy

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
• brown sugar
• large egg yolk
• vanilla extract
• unsweetened cocoa powder
• all-purpose flour
• salt
• finely chopped hazelnuts

For the chocolate ganache filling:

• semi-sweet chocolate chips
• heavy cream
• vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Mix in the egg yolk and vanilla extract until fully combined.
4. Sift in the cocoa powder, flour, and salt. Stir until a soft dough forms.
5. Roll the dough into 1-inch balls. Then roll each ball in the finely chopped hazelnuts, pressing gently so the nuts adhere.
6. Place the coated dough balls on the prepared baking sheet. Gently press your thumb (or the back of a spoon) into the center of each ball to create a shallow indentation.
7. Bake for 10–12 minutes, or until the edges are set. If the centers puff up during baking, gently re-press the indentations while the cookies are still warm.
8. Let the cookies cool completely on a wire rack.
9. While the cookies cool, prepare the ganache. Heat the heavy cream until just steaming (not boiling), then pour it over the chocolate chips in a bowl. Let it sit for 1 minute.
10. Stir until smooth and glossy, then stir in the vanilla extract.
11. Spoon the ganache into the cooled thumbprint centers.
12. Let the ganache set at room temperature or refrigerate briefly before serving.

Servings and Timing

Servings: Makes about 20–24 cookies
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Cool/Set Time: 30–45 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

• Nut-Free: Roll cookies in granulated sugar or cocoa powder instead of hazelnuts.
• Dark Chocolate Ganache: Use bittersweet chocolate for a more intense flavor.
• White Chocolate Center: Substitute white chocolate chips in the ganache.
• Raspberry Ganache: Add a teaspoon of raspberry preserves to the ganache for a fruity twist.
• Salted Finish: Sprinkle a few flakes of sea salt over the ganache before it sets.
• Mint Chocolate: Add ¼ teaspoon peppermint extract to the ganache.
• Espresso Touch: Add ½ teaspoon instant espresso powder to the cookie dough for depth.
• Orange Zest: Mix in a bit of orange zest to the dough for a citrus contrast.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 5 days. To extend freshness, refrigerate them for up to 1 week. For longer storage, freeze the unfilled cookies for up to 2 months, then thaw and fill with ganache when ready to serve. Once filled, cookies can also be frozen, but allow ganache to fully set before stacking.

FAQs

Can I use a whole egg instead of just the yolk?

Using only the yolk helps maintain the rich, fudgy texture. A whole egg would make the cookies cakier.

Do I have to use hazelnuts?

No, you can substitute with finely chopped almonds, walnuts, or pecans—or omit nuts entirely.

Can I make these cookies ahead of time?

Yes, the dough can be made a day ahead and refrigerated. You can also bake the cookies in advance and fill them later.

Can I use store-bought ganache?

Yes, though homemade ganache offers a fresher, richer flavor and is very simple to make.

Why did my cookies crack or spread too much?

Make sure the butter isn’t too soft and that you chill the dough slightly if needed to prevent spreading.

How do I toast hazelnuts for more flavor?

Spread them on a baking sheet and toast at 350°F for 8–10 minutes, stirring occasionally. Let cool before chopping.

Can I use cocoa powder in the ganache?

No, cocoa powder won’t create the same smooth texture. Stick with real chocolate chips or chopped chocolate.

How long does it take for the ganache to set?

At room temperature, about 30–45 minutes. You can refrigerate them for 15–20 minutes to speed up the process.

Can I double the recipe?

Yes, this recipe doubles well. Just be sure to work in batches when baking.

Are these cookies good for gifting?

Absolutely. Once the ganache is set, these cookies pack and transport beautifully for holiday or special occasion gifts.

Conclusion

Chocolate Thumbprint Cookies with Hazelnuts are the perfect marriage of textures and flavors—rich chocolate dough, a crunchy nut coating, and luscious ganache filling. Whether you’re baking for a festive occasion or simply satisfying a chocolate craving, these cookies are a memorable and elegant treat that delivers every time.

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