Chocolate Hazelnut Thumbprints Nutella

These chocolate hazelnut thumbprint cookies were my special treat growing up and nothing beats the combo of deep cocoa, roasted hazelnut, and a creamy Nutella center. They strike just the right balance between rich chocolate and nutty crunch, and their little ganache pools set them apart from any ordinary cookie.

When I made these for my nephew’s birthday they were the first thing gone everyone raved about how pretty and delicious they were.

Ingredients

• All purpose flour: helps the cookies hold their shape and gives a soft crumb always spoon and level to measure for accuracy
• Cocoa powder: brings a deeply chocolaty flavor and color choose a high quality unsweetened type for bold taste
• Baking powder: lifts the dough so the cookies don’t turn dense
• Fine sea salt: helps balance sweetness and enhances the chocolate flavor buy a fine grind for better distribution
• Unsalted butter: provides richness and a tender texture look for butter with high fat content for best flavor
• Light brown sugar: adds a touch of warmth and moistness use fresh soft sugar for easy mixing
• Granulated sugar: sweetens the dough and helps achieve crisp edges
• Large egg yolk: binds the dough together for a richer bite select eggs with a deep orange yolk if possible
• Vanilla extract: gives the cookies a subtle aromatic base always go for pure vanilla over imitation
• Milk: moistens and brings the dough together whole milk works best for fat content
• Finely chopped hazelnuts: add crunch and a toasted flavor toast your hazelnuts for a deeper aroma and flavor
• Nutella: brings creamy chocolate hazelnut flavor use your favorite brand and ensure it is at room temperature for easy mixing
• Heavy cream: gives the ganache its silky texture use cold cream to get the perfect consistency

Step-by-Step Instructions

Make the Dough:

In a medium bowl combine flour cocoa powder baking powder and salt then whisk until very well blended to avoid clumps and ensure an even rise

Cream the Butter and Sugars:

Using a stand mixer or hand mixer beat butter with both sugars on medium speed for about two to three minutes until the mixture is very fluffy and pale this step is key for tender cookies

Add Wet Ingredients:

Mix in the egg yolk vanilla and milk beat just until smooth and be sure to scrape down the bowl so nothing is left out

Combine Dry Ingredients:

Turn the mixer to the lowest speed and add the dry flour mixture in two additions blending only until it comes together the dough will appear crumbly so use your hands to press and shape it into a smooth ball

Chill the Dough:

Cover the bowl tightly with wrap and refrigerate at least one hour or even overnight this chilling develops flavor and stops the cookies from spreading

Shape and Coat:

Let the dough sit at room temperature for about ten minutes so it is easier to work with shape dough into balls about one tablespoon each roll each ball in chopped hazelnuts until fully coated

Create the Indentations:

Place the balls onto a lined baking sheet and press an indentation in each center using your thumb or a wooden spoon handle do this firmly but gently for a clean dip

Final Chill:

Refrigerate the shaped cookies for another half hour this holds their shape during baking

Bake:

Preheat the oven to three hundred fifty degrees Fahrenheit bake cookies for ten to twelve minutes until set at the edges but soft in the centers if the indent has puffed up simply press it back down while warm

Cool:

Let cookies cool on the baking sheet for five minutes then move to a wire rack to cool completely before filling

Prepare the Nutella Ganache:

In a small saucepan heat the heavy cream just until lightly bubbling not boiling pour this over Nutella in a heatproof bowl after five minutes stir until smooth silky and creamy

Fill the Thumbprints:

Spoon or pipe the ganache into each cookie center let the cookies sit until the filling sets darker and glossy

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I always have fond memories of my family begging for the ones with just a little extra ganache in the middle that creamy nutella core is everyone’s favorite treat during the winter holidays at our house

Storage Tips

Store finished cookies in an airtight tin at room temperature for up to five days If you want to keep them longer freeze baked cookies unfilled then fill with ganache after thawing for best texture The ganache will keep its shine if you store at cool room temperature

Ingredient substitutions

If you do not have hazelnuts swap for finely chopped almonds or pecans Crunchy peanut butter can also be used in the ganache for a peanut twist For dairy free cookies use plant based butter and coconut cream in the ganache

Serving suggestions

These cookies shine on a holiday platter with coffee tea or hot chocolate You can sprinkle a pinch of sea salt on top right after filling for a modern touch Sometimes I fill half with ganache and the other half with raspberry jam for variety

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Cultural and historical context

The thumbprint cookie comes from European holiday baking traditions especially in Sweden where they are sometimes filled with jam The chocolate nutella version is an Italian inspired twist since both chocolate and hazelnut are classic in Italian desserts The ganache makes this version extra special for celebrations and sharing

Frequently Asked Questions

→ Why chill the dough before baking?

Chilling helps the dough firm up, ensuring the cookies retain their shape and turn out soft with slight chewiness.

→ Can I use a different nut instead of hazelnuts?

Yes, almonds or pecans also pair well with chocolate, although hazelnuts provide the classic flavor contrast.

→ How do I create a smooth Nutella ganache?

Simply mix warm cream into Nutella and stir until silky and smooth for easy and luscious filling.

→ Is it necessary to roll cookies in hazelnuts?

Rolling in hazelnuts adds crunch, flavor, and visual appeal, but you can try skipping or swapping the coating if desired.

→ What is the best way to fill thumbprints?

Use a piping bag or spoon to neatly fill each indentation with the prepared Nutella ganache after baking.

→ How should I store these thumbprints?

Once the ganache sets, store the cookies in an airtight container at room temperature for up to 5 days.