Chocolate Hazelnut Thumbprint Cookies
The first thumbprint I made in a cocoa cookie looked perfect before baking, then came out with a shallow little dimple that could barely hold a spoonful of filling. These…
By Ava
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Reading time: 8 min
Tip: save now, make later.
The first thumbprint I made in a cocoa cookie looked perfect before baking, then came out with a shallow little dimple that could barely hold a spoonful of filling. These chocolate hazelnut thumbprint cookies need a deeper press than you might expect, and one more press while they’re warm keeps that center ready for chocolate hazelnut spread. The edges bake up set, while the chopped hazelnuts give each bite a crisp, nutty finish.
I chill the dough before shaping because it’s soft after mixing; that short rest makes the balls easier to roll and coat. Separating the egg gives the dough its yolk and a simple coating for the hazelnuts, so the nuts cling instead of scattering across the pan. Once cooled, the cookies hold their shape around a smooth spoonful of spread, with cocoa in every bite and a little crunch at the edges.
Kitchen Note
The egg white is there to help the hazelnuts stick, not to make a thick coating. Beat it just until foamy; a thin layer clings neatly without leaving the outside slick.
Save these chocolate hazelnut thumbprint cookies for a cocoa-rich bake with crisp hazelnut edges and a smooth chocolate center.
Why These Thumbprints Need a Second Press Before They Cool
A thumbprint can look deep before baking and still turn into a shallow well in the oven. The dough softens as the butter warms, and the center rises enough that a small indentation can disappear. That’s especially frustrating here because the cookies need room for a generous spoonful of spread without it sliding off the top.
Press a deep indentation into each coated dough ball before it goes into the oven, then press into the same spot again as soon as the cookies come out. The warm cookies are still pliable, so the second press restores the well without cracking the set edges. Use the back of a small spoon if your thumb doesn’t reach comfortably; the aim is a clear, rounded center, not a hole all the way through. Letting the cookies cool before filling gives the chocolate hazelnut spread a steady base instead of a warm, soft one.
What the Cocoa, Egg, and Hazelnuts Each Bring to the Dough
- Unsalted butter — Softened butter creams smoothly with the sugar and gives these cookies their tender, rich texture. Use unsalted so the measured salt stays in control; standard grocery-store butter works well, and melted butter won’t cream the same way.
- The separated egg — The yolk goes into the dough, while the white coats the outside before the hazelnuts. Keep them separate as you crack the egg; the yolk enriches the dough, and the white helps the chopped nuts stay in place.
- All-purpose flour and unsweetened cocoa — Flour gives the soft dough enough structure to roll and hold its shape, while cocoa brings the chocolate flavor without adding sweetness. Spoon flour into its measuring cup and level it rather than packing it down; too much flour can make the dough dry and harder to shape.
- Hazelnuts and chocolate hazelnut spread — Finely chopped hazelnuts make an even coating that’s easier to press onto each ball than large pieces. Fresh nuts matter because stale ones can taste flat; the spread can be your preferred grocery-store brand, as long as it’s soft enough to spoon into the centers.
From Soft Cocoa Dough to Neat, Filled Centers
Cream the Butter and Sugar Until Fluffy
Heat the oven to 350°F and line two 18×13-inch rimmed baking sheets with parchment. Beat the softened butter and sugar in a large bowl for about 2 minutes, until the mixture looks lighter and fluffy rather than dense. Beat in the egg yolk and vanilla until they’re incorporated. If the butter is too cold, it won’t cream smoothly; give it time to soften before you start.
Mix the Dough, Then Give It a Short Chill
Whisk the flour, cocoa powder, and salt together in a medium bowl so the cocoa isn’t sitting in clumps. Add the dry mixture to the butter mixture and mix just until a soft dough forms; stop once there are no dry streaks. Cover the dough and chill it for 30 minutes. It should feel easier to handle afterward, not hard or crumbly.
Coat and Shape the Cookie Balls
Beat the egg white with a fork until foamy, then roll the dough into 24 balls, about 1 tablespoon each. Dip each ball in the egg white and roll it in the finely chopped hazelnuts, then arrange the balls about 2 inches apart on the prepared sheets. Press a deep indentation into the center of each one with your thumb. Keep the spacing consistent so the cookies have room as they bake.
Bake, Re-Press, and Fill
Bake both sheets for 11–13 minutes, switching and rotating the pans halfway through. Look for edges that are set; the centers will still be soft when the cookies come out. Press the indentations again while the cookies are warm, then cool them on the sheets for 5 minutes before transferring them to a wire rack. Once completely cool, spoon about 1 teaspoon of chocolate hazelnut spread into each center.
Two Simple Ways to Adapt the Hazelnut Thumbprints
A Nut-Free Seed-Version
For a seed-based version, replace the chopped hazelnuts with finely chopped pumpkin seeds and use chocolate sunflower-seed spread in place of the chocolate hazelnut spread. The coating will taste toastier and less buttery-nutty. Choose products made without nut cross-contact if you’re baking for someone with a serious allergy.
A Dairy-Free Batch
Use stick-style dairy-free baking butter in place of the unsalted butter, and choose a dairy-free chocolate hazelnut spread for the centers. Keep the amounts and shaping method the same. The cookies may have a slightly less buttery, more delicate crumb, so handle them gently when transferring them to the rack.
Storage and Reheating
- Refrigerator: Store the filled cookies in an airtight container for up to 5 days. The cookie edges soften a little as they sit.
- Freezer: Freeze the baked, unfilled cookies in an airtight container for up to 2 months. Thaw them at room temperature, then add the spread.
- Reheating: These are best served at room temperature. Skip the microwave; it can make the filling runny and soften the cookie.
Questions That Come Up While Baking These Cookies
Chocolate Hazelnut Thumbprint Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Line two 18x13-inch rimmed baking sheets with parchment paper.
- Beat the butter and sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the egg yolk and vanilla.
- Whisk the flour, cocoa powder, and salt in a medium bowl.
- Add the flour mixture to the butter mixture and mix just until a soft dough forms.
- Cover and chill the dough for 30 minutes.
- Beat the egg white with a fork until foamy.
- Roll the dough into 24 balls, about 1 tablespoon each.
- Dip each ball in the egg white.
- Roll each ball in the chopped hazelnuts.
- Arrange the balls about 2 inches apart on the prepared sheets.
- Press a deep indentation into each ball with your thumb.
- Bake both sheets for 11–13 minutes, switching and rotating the pans halfway through, until the cookies are set at the edges.
- Press the indentations again while the cookies are warm.
- Let the cookies cool on the sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- Spoon about 1 teaspoon of chocolate hazelnut spread into each cookie indentation.