Chocolate Hazelnut Thumbprint Cookies Delightful Treat

ByIsabella Hours Posted on
To make Chocolate Hazelnut Thumbprint Cookies, gather these ingredients: - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter, softened to room temperature - ½ cup granulated sugar - ½ cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - ¾ cup chopped roasted hazelnuts (reserve some for garnish) - ½ cup chocolate hazelnut spread These ingredients are key to creating a rich, chocolatey cookie. The flour and cocoa powder provide the base, while the baking powder helps them rise. Salt enhances the flavor, and butter adds richness. The sugars give the cookies sweetness and a lovely texture. The egg binds everything together, and vanilla adds depth to the taste. Chopped hazelnuts bring a delightful crunch, and chocolate hazelnut spread fills the thumbprint with creamy goodness. Gather these items before you start. Having everything ready makes cooking easier and more fun! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper to keep cookies from sticking. - In a bowl, sift 1 cup of all-purpose flour with ½ cup of cocoa powder. - Add ½ teaspoon of baking powder and ¼ teaspoon of salt. Mix well and set aside. - In a large bowl, cream together ½ cup of softened butter with ½ cup of granulated sugar and ½ cup of brown sugar. - Beat until the mixture is light and fluffy, about 2-3 minutes. - Add 1 large egg and 1 teaspoon of pure vanilla extract, mixing until smooth. - Gently mix the dry ingredients into the wet mixture. Stir just until combined. - Fold in ¾ cup of chopped roasted hazelnuts for a nice crunch. - Scoop out dough using a tablespoon or a cookie scoop. Roll it into balls. - Place the dough balls on the baking sheet, leaving space between them. - Use your thumb or a small spoon to make an indentation in each ball. - Fill each thumbprint with a small dollop of chocolate hazelnut spread. - Bake for 10-12 minutes. Watch for firm edges and soft centers. - Let the cookies cool on the baking sheet for 5 minutes. - Transfer them to a wire rack to cool completely. Enjoy your cookies with a sprinkle of powdered sugar for a lovely touch! - Avoiding overmixing: Mix your dough just until it comes together. Overmixing makes cookies tough. Gently fold in the hazelnuts for the best texture. - The importance of room temperature ingredients: Softened butter blends well with sugar. Room temperature eggs mix in easily, creating a smooth batter. This helps cookies rise and bake evenly. - Dusting with powdered sugar: Sprinkle powdered sugar on top before serving. This adds a touch of sweetness and looks beautiful. - Decorative serving suggestions: Place cookies on a pretty platter with whole hazelnuts. This creates an inviting display. It makes your treats more appealing to everyone! {{image_4}} You can change up this recipe in fun ways. Instead of hazelnuts, try pecans or walnuts. These nuts add their own unique taste. You can also use almond flour for a nutty twist. If you want different fillings, swap out the chocolate hazelnut spread. You can use fruit preserves like raspberry or apricot. These options bring a fresh, fruity flavor. If you need gluten-free cookies, use a gluten-free flour blend. This ensures everyone can enjoy them. Just make sure it has a good mix of starches and proteins. For a vegan version, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use a vegan butter substitute in place of regular butter. These simple changes keep your cookies tasty and inclusive. To keep your chocolate hazelnut thumbprint cookies fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. Layer parchment paper between cookies to avoid sticking. This helps maintain their shape and texture. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat them, simply take out a cookie and let it thaw at room temperature. You can also warm them in the oven for a few minutes. This brings back their delightful texture and flavor. Enjoy your treat whenever you like! Yes, you can use other types of spread. Almond butter or peanut butter works great. Just choose a spread you like. To keep cookies from spreading, chill the dough for 30 minutes. This helps them hold their shape. Also, be sure to measure your ingredients accurately. You can soften butter quickly by cutting it into small cubes. Place it in a warm area for about 10 minutes. You can also microwave it for 5-10 seconds, but watch closely to avoid melting. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days. You can also freeze it for longer storage. These cookies last about a week at room temperature in an airtight container. For longer freshness, store them in the fridge or freeze them. This blog post covered all the steps to make delicious thumbprint cookies. You learned about the ingredients, from all-purpose flour to chocolate hazelnut spread. I shared easy instructions for mixing, shaping, and baking. Plus, I included tips for success and variations to try. Baking these cookies can bring joy to your kitchen. Remember to have fun and be creative. Happy baking!

If you’re a fan of chocolate and hazelnuts, you’re in for a treat! In this article, I’ll share my favorite recipe for Chocolate Hazelnut Thumbprint Cookies. These delights combine rich cocoa, crunchy hazelnuts, and creamy chocolate spread for a cookie experience you can’t resist. Get ready to impress friends and family with these easy-to-make cookies—they’re perfect for any occasion! Let’s dive into the sweet details!

Ingredients

To make Chocolate Hazelnut Thumbprint Cookies, gather these ingredients:

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ cup chopped roasted hazelnuts (reserve some for garnish)
  • ½ cup chocolate hazelnut spread

These ingredients are key to creating a rich, chocolatey cookie. The flour and cocoa powder provide the base, while the baking powder helps them rise. Salt enhances the flavor, and butter adds richness.

The sugars give the cookies sweetness and a lovely texture. The egg binds everything together, and vanilla adds depth to the taste. Chopped hazelnuts bring a delightful crunch, and chocolate hazelnut spread fills the thumbprint with creamy goodness.

Gather these items before you start. Having everything ready makes cooking easier and more fun!

Step-by-Step Instructions

Preheating and Preparing

  • Preheat your oven to 350°F (175°C).
  • Line a baking sheet with parchment paper to keep cookies from sticking.

Mixing Dry Ingredients

  • In a bowl, sift 1 cup of all-purpose flour with ½ cup of cocoa powder.
  • Add ½ teaspoon of baking powder and ¼ teaspoon of salt. Mix well and set aside.

Creaming the Mixture

  • In a large bowl, cream together ½ cup of softened butter with ½ cup of granulated sugar and ½ cup of brown sugar.
  • Beat until the mixture is light and fluffy, about 2-3 minutes.
  • Add 1 large egg and 1 teaspoon of pure vanilla extract, mixing until smooth.

Combining the Mixtures

  • Gently mix the dry ingredients into the wet mixture. Stir just until combined.
  • Fold in ¾ cup of chopped roasted hazelnuts for a nice crunch.

Shaping and Indenting Cookies

  • Scoop out dough using a tablespoon or a cookie scoop. Roll it into balls.
  • Place the dough balls on the baking sheet, leaving space between them.
  • Use your thumb or a small spoon to make an indentation in each ball.

Baking the Cookies

  • Fill each thumbprint with a small dollop of chocolate hazelnut spread.
  • Bake for 10-12 minutes. Watch for firm edges and soft centers.

Cooling and Serving

  • Let the cookies cool on the baking sheet for 5 minutes.
  • Transfer them to a wire rack to cool completely.

Enjoy your cookies with a sprinkle of powdered sugar for a lovely touch!

Tips & Tricks

Baking Tips

  • Avoiding overmixing: Mix your dough just until it comes together. Overmixing makes cookies tough. Gently fold in the hazelnuts for the best texture.
  • The importance of room temperature ingredients: Softened butter blends well with sugar. Room temperature eggs mix in easily, creating a smooth batter. This helps cookies rise and bake evenly.

Presentation Tips

  • Dusting with powdered sugar: Sprinkle powdered sugar on top before serving. This adds a touch of sweetness and looks beautiful.
  • Decorative serving suggestions: Place cookies on a pretty platter with whole hazelnuts. This creates an inviting display. It makes your treats more appealing to everyone!

Variations

Flavor Variations

You can change up this recipe in fun ways. Instead of hazelnuts, try pecans or walnuts. These nuts add their own unique taste. You can also use almond flour for a nutty twist.

If you want different fillings, swap out the chocolate hazelnut spread. You can use fruit preserves like raspberry or apricot. These options bring a fresh, fruity flavor.

Dietary Modifications

If you need gluten-free cookies, use a gluten-free flour blend. This ensures everyone can enjoy them. Just make sure it has a good mix of starches and proteins.

For a vegan version, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use a vegan butter substitute in place of regular butter.

These simple changes keep your cookies tasty and inclusive.

Storage Info

How to Store Cookies

To keep your chocolate hazelnut thumbprint cookies fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. Layer parchment paper between cookies to avoid sticking. This helps maintain their shape and texture.

Freezing Instructions

You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. This keeps them fresh for up to three months.

When you’re ready to eat them, simply take out a cookie and let it thaw at room temperature. You can also warm them in the oven for a few minutes. This brings back their delightful texture and flavor. Enjoy your treat whenever you like!

FAQs

Can I use other types of spread?

Yes, you can use other types of spread. Almond butter or peanut butter works great. Just choose a spread you like.

How do I keep cookies from spreading too much?

To keep cookies from spreading, chill the dough for 30 minutes. This helps them hold their shape. Also, be sure to measure your ingredients accurately.

What is the best way to soften butter quickly?

You can soften butter quickly by cutting it into small cubes. Place it in a warm area for about 10 minutes. You can also microwave it for 5-10 seconds, but watch closely to avoid melting.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days. You can also freeze it for longer storage.

How long do these cookies last?

These cookies last about a week at room temperature in an airtight container. For longer freshness, store them in the fridge or freeze them.

This blog post covered all the steps to make delicious thumbprint cookies. You learned about the ingredients, from all-purpose flour to chocolate hazelnut spread. I shared easy instructions for mixing, shaping, and baking. Plus, I included tips for success and variations to try.

Baking these cookies can bring joy to your kitchen. Remember to have fun and be creative. Happy baking!

To make Chocolate Hazelnut Thumbprint Cookies, gather these ingredients: - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - ½ teaspoon baking powder - ¼ teaspoon salt - ½ cup unsalted butter, softened to room temperature - ½ cup granulated sugar - ½ cup packed brown sugar - 1 large egg - 1 teaspoon pure vanilla extract - ¾ cup chopped roasted hazelnuts (reserve some for garnish) - ½ cup chocolate hazelnut spread These ingredients are key to creating a rich, chocolatey cookie. The flour and cocoa powder provide the base, while the baking powder helps them rise. Salt enhances the flavor, and butter adds richness. The sugars give the cookies sweetness and a lovely texture. The egg binds everything together, and vanilla adds depth to the taste. Chopped hazelnuts bring a delightful crunch, and chocolate hazelnut spread fills the thumbprint with creamy goodness. Gather these items before you start. Having everything ready makes cooking easier and more fun! - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper to keep cookies from sticking. - In a bowl, sift 1 cup of all-purpose flour with ½ cup of cocoa powder. - Add ½ teaspoon of baking powder and ¼ teaspoon of salt. Mix well and set aside. - In a large bowl, cream together ½ cup of softened butter with ½ cup of granulated sugar and ½ cup of brown sugar. - Beat until the mixture is light and fluffy, about 2-3 minutes. - Add 1 large egg and 1 teaspoon of pure vanilla extract, mixing until smooth. - Gently mix the dry ingredients into the wet mixture. Stir just until combined. - Fold in ¾ cup of chopped roasted hazelnuts for a nice crunch. - Scoop out dough using a tablespoon or a cookie scoop. Roll it into balls. - Place the dough balls on the baking sheet, leaving space between them. - Use your thumb or a small spoon to make an indentation in each ball. - Fill each thumbprint with a small dollop of chocolate hazelnut spread. - Bake for 10-12 minutes. Watch for firm edges and soft centers. - Let the cookies cool on the baking sheet for 5 minutes. - Transfer them to a wire rack to cool completely. Enjoy your cookies with a sprinkle of powdered sugar for a lovely touch! - Avoiding overmixing: Mix your dough just until it comes together. Overmixing makes cookies tough. Gently fold in the hazelnuts for the best texture. - The importance of room temperature ingredients: Softened butter blends well with sugar. Room temperature eggs mix in easily, creating a smooth batter. This helps cookies rise and bake evenly. - Dusting with powdered sugar: Sprinkle powdered sugar on top before serving. This adds a touch of sweetness and looks beautiful. - Decorative serving suggestions: Place cookies on a pretty platter with whole hazelnuts. This creates an inviting display. It makes your treats more appealing to everyone! {{image_4}} You can change up this recipe in fun ways. Instead of hazelnuts, try pecans or walnuts. These nuts add their own unique taste. You can also use almond flour for a nutty twist. If you want different fillings, swap out the chocolate hazelnut spread. You can use fruit preserves like raspberry or apricot. These options bring a fresh, fruity flavor. If you need gluten-free cookies, use a gluten-free flour blend. This ensures everyone can enjoy them. Just make sure it has a good mix of starches and proteins. For a vegan version, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Use a vegan butter substitute in place of regular butter. These simple changes keep your cookies tasty and inclusive. To keep your chocolate hazelnut thumbprint cookies fresh, store them in a cool, dry place. Use an airtight container to prevent them from drying out. Layer parchment paper between cookies to avoid sticking. This helps maintain their shape and texture. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe bag or container. This keeps them fresh for up to three months. When you're ready to eat them, simply take out a cookie and let it thaw at room temperature. You can also warm them in the oven for a few minutes. This brings back their delightful texture and flavor. Enjoy your treat whenever you like! Yes, you can use other types of spread. Almond butter or peanut butter works great. Just choose a spread you like. To keep cookies from spreading, chill the dough for 30 minutes. This helps them hold their shape. Also, be sure to measure your ingredients accurately. You can soften butter quickly by cutting it into small cubes. Place it in a warm area for about 10 minutes. You can also microwave it for 5-10 seconds, but watch closely to avoid melting. Yes, you can make the dough ahead of time. Wrap it tightly in plastic wrap and refrigerate it for up to 3 days. You can also freeze it for longer storage. These cookies last about a week at room temperature in an airtight container. For longer freshness, store them in the fridge or freeze them. This blog post covered all the steps to make delicious thumbprint cookies. You learned about the ingredients, from all-purpose flour to chocolate hazelnut spread. I shared easy instructions for mixing, shaping, and baking. Plus, I included tips for success and variations to try. Baking these cookies can bring joy to your kitchen. Remember to have fun and be creative. Happy baking!

Chocolate Hazelnut Thumbprint Cookies

Indulge in the delightful taste of chocolate hazelnut thumbprint cookies! These rich and chewy treats are filled with creamy chocolate hazelnut spread and studded with crunchy hazelnuts. With simple ingredients and easy steps, you can whip up a batch in just 25 minutes. Perfect for sharing or treating yourself, these cookies will impress friends and family. Click through to discover the full recipe and elevate your baking game!
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Ingredients
  

1 cup all-purpose flour

½ cup unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup granulated sugar

½ cup packed brown sugar

1 large egg

1 teaspoon pure vanilla extract

¾ cup chopped roasted hazelnuts (reserve some for garnish)

½ cup chocolate hazelnut spread (such as Nutella)

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even mixing. Set this dry mixture aside.

      In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture becomes light and fluffy. This should take about 2-3 minutes.

        Add the egg and vanilla extract into the butter-sugar mixture, beating well until everything is thoroughly combined and smooth.

          Slowly incorporate the dry ingredient mixture into the wet mixture, stirring gently just until combined — do not overmix to keep the cookies tender.

            Carefully fold in the chopped roasted hazelnuts, which will add a delightful crunch to your cookie dough.

              Using a tablespoon or a cookie scoop, portion out the dough and roll it into evenly sized balls. Place the dough balls on the prepared baking sheet, making sure to leave sufficient space between them to allow for spreading during baking.

                Create a thumbprint or indentation in the center of each cookie ball using your thumb or the back of a small round measuring spoon. This will hold the chocolate hazelnut spread once baked.

                  Spoon a small dollop of chocolate hazelnut spread into each thumbprint, filling them generously without overflowing.

                    Bake the cookies in the preheated oven for 10-12 minutes, keeping an eye on them until the edges are firm, while the centers remain soft and slightly chewy.

                      Once baked, allow the cookies to cool on the baking sheet for about 5 minutes; then, gently transfer them to a wire rack to cool completely.

                        Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies

                          - Presentation Tips: For an elegant finishing touch, dust the cookies with a light sprinkle of powdered sugar before serving. Arrange them on a decorative platter, garnished with whole hazelnuts, to create an inviting display. Enjoy your delicious homemade treats!

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