Name: Irresistible Chocolate Hazelnut Thumbprints!
Prep time: 33 min
Cook time: 12 min
Total time: 45 min
Ingredients: 1 ½ cups (187.5 g) all-purpose flour; ½ cup (60 g) Dutch-processed cocoa powder; ½ teaspoon kosher salt; ½ teaspoon baking powder; ¾ cup (1 ½ sticks / 170 g) unsalted butter, (room temperature); ¾ cup (150 g) light brown sugar, (packed); ¼ cup (50 g) granulated sugar; 2 large egg yolks, (room temperature); 2 teaspoons vanilla extract; ¾ cup (222 g) chocolate-hazelnut spread, (like Nutella, divided)

Chocolate hazelnut cookies are a delightful treat that perfectly balances rich cocoa with the nutty sweetness of hazelnut spread. This recipe delivers soft, chewy cookies with a beautiful thumbprint indentation, ready to be filled with your favorite chocolate-hazelnut goodness. I’ve found that the secret to truly tender chocolate hazelnut cookies lies in not overmixing the dough after adding the dry ingredients. It keeps them from becoming tough, ensuring that melt-in-your-mouth texture everyone loves. These cookies are ideal for holiday gatherings, potlucks, or simply as a comforting indulgence with a cup of coffee or milk.

⏱ Time: 45 min

👥 Servings: 24 cookies

📊 Level: Easy

🥗 10 ingredients

Irresistible Chocolate Hazelnut Thumbprints!

Chocolate hazelnut cookies: master these rich, decadent thumbprint cookies featuring a creamy Nutella center. Perfect for sharing or a sweet treat.

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Prep Time 33

Cook Time 12

Total Time 45

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 ½ cups (187.5 g) all-purpose flour
½ cup (60 g) Dutch-processed cocoa powder
½ teaspoon kosher salt
½ teaspoon baking powder
¾ cup (1 ½ sticks / 170 g) unsalted butter, (room temperature)
¾ cup (150 g) light brown sugar, (packed)
¼ cup (50 g) granulated sugar
2 large egg yolks, (room temperature)
2 teaspoons vanilla extract
¾ cup (222 g) chocolate-hazelnut spread, (like Nutella, divided)

Method

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, kosher salt, and baking powder. Set aside.
In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter until smooth and creamy.
Add light brown sugar and granulated sugar to the butter. Beat on medium speed until light and fluffy, about 2–3 minutes.

Notes

– For the best texture, ensure your butter and egg yolks are at true room temperature. This allows them to cream together properly, incorporating air for a lighter cookie.
– When making the thumbprints, if the dough cracks excessively, gently press and smooth the edges with your fingers. A slightly chilled dough can also help maintain shape.
– Store leftover chocolate hazelnut cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies (without the spread if possible, adding it after thawing) for up to 2 months.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the best texture, ensure your butter and egg yolks are at true room temperature. This allows them to cream together properly, incorporating air for a lighter cookie.
When making the thumbprints, if the dough cracks excessively, gently press and smooth the edges with your fingers. A slightly chilled dough can also help maintain shape.
Store leftover chocolate hazelnut cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze the baked cookies (without the spread if possible, adding it after thawing) for up to 2 months.

These chocolate hazelnut cookies are a guaranteed crowd-pleaser, combining classic flavors with an irresistible texture. Don’t hesitate to experiment with other fillings like caramel or jam for a delightful twist. Happy baking!