Cocoa-hazelnut butter cookies with soft-edged wells of chocolate-hazelnut spread added after baking.
Chocolate Hazelnut Thumbprints
Follow the tray sizes, portions and baking intervals in the instructions below.
Allow about 127 minutes: 35 hands-on, 30 chilling or resting, 32 whole-batch cooking and 30 cooling/setting. Cooling includes tray rest. Follow the method for batch sizes and doneness cues.
Kitchen tools you’ll need
- Kitchen scale and US measuring tools
- Mixing bowls, whisk and spatula
- Hand mixer or wooden spoon
- Fine sieve for cocoa
- Rounded measuring teaspoon
- Two parchment-lined 13 × 18-inch baking sheets
- Cooling rack
Cocoa-hazelnut butter cookies with soft-edged wells of chocolate-hazelnut spread added after baking.
Ingredients
Optional sprinkles are for decoration and are not included in the nutrition estimate. Spice weights are approximate.
Instructions
Mix cocoa and nuts
- 1Mix cocoa and nutsWhisk flour, cocoa, ground roasted hazelnuts and salt. Beat butter and sugar briefly until creamy, then mix in yolk, milk and vanilla. Add the dry mixture and bring together with a spatula.
Make empty wells
- 2Make empty wellsDivide into 24 balls of about 21 g. Set 12 per lined 13 × 18-inch sheet, flatten gently and press a wide shallow hollow into each using a rounded teaspoon. Keep the base intact. Refrigerate the shaped cookies for 30 minutes.
Bake the shells
- 3Bake the shellsHeat the oven to 350°F (177°C) conventional or 325°F (163°C) fan. Bake each sheet separately on the middle rack for 14–16 minutes, 32 minutes for both. Look for matte surfaces and firm edges. If hollows puff, gently redefine them with the back of the spoon immediately after baking.
Cool and fill
- 4Cool and fillRest each batch for 10 minutes on its sheet, then 20 minutes on a rack. Spoon 5 g chocolate-hazelnut spread into each fully cooled hollow. Filling time is included in hands-on time; no extra chocolate-setting period is needed for the spread.
Chef’s Science & Pro Tips
Ingredient science
Use pre-roasted ground hazelnuts; extra roasting time is not included.
Technique & texture
Sift cocoa to remove lumps before mixing.
Finishing & serving
Fill cold cookies so the spread stays neatly in the wells.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | Up to 3 days | Store airtight in a cool room in one layer; follow the spread label if stricter. |
| Refrigeration | Up to 5 days total | Store airtight if the kitchen is warm; include any previous room-temperature days. |
| Raw freezing | Up to 1 month | Freeze shaped unfilled shells airtight; thaw in the refrigerator before baking. |
| Baked freezing | Up to 1 month | Freeze unfilled cooled shells, then fill after thawing. |
| Restoring | Before serving | Thaw shells covered at room temperature and spoon in the measured spread. |
Notes
- Use pre-roasted ground hazelnuts; extra roasting time is not included. Sift cocoa to remove lumps before mixing. Fill cold cookies so the spread stays neatly in the wells. This home formula has not been kitchen-tested.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 24; required fillings and toppings included, optional decorations excluded. Brands, unused coating and actual serving size affect the estimate.
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Frequently Asked Questions
Can I use ganache?
Ganache adds cream and needs different storage guidance. This formula specifies shelf-stable chocolate-hazelnut spread.
How do I judge dark cookies for doneness?
Check for matte tops, set rims and a base that releases after the tray rest rather than relying only on color.
Why do I fill them after baking?
Adding spread to cool shells keeps the chocolate filling smooth and avoids scorching it.
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