Can I use a different nut for rolling?

Absolutely! Finely chopped almonds, pecans, or walnuts all work well as substitutes for hazelnuts in these thumbprint cookies. Toast them lightly first for the best flavor.

My dough is too soft to handle - what went wrong?

This usually means your butter was too warm or your kitchen is very hot. Chill the dough for 20-30 minutes in the refrigerator until it's easier to work with.

Can I make these without cocoa powder?

Yes, but they'll be vanilla hazelnut cookies instead of chocolate. Replace the cocoa powder with an equal amount of additional flour for proper texture in your Chocolate Hazelnut Thumbprint Cookies.

Easy Chocolate Hazelnut Thumbprint Cookies Recipe in 30-Minute

Name: Chocolate Hazelnut Thumbprint Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 2/3 cup granulated sugar; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 cup cocoa powder; 1/2 teaspoon salt; 1/2 cup hazelnuts, finely chopped (for rolling); 1/2 cup chocolate hazelnut spread (such as Nutella); Extra whole hazelnuts for garnish (optional)

Chocolate Hazelnut Thumbprint Cookies

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These irresistible cookies feature buttery cocoa dough rolled in crunchy hazelnuts with rich chocolate hazelnut spread centers. Perfect for special occasions.

Author: James Carter Jr
Prep Time: 15 minutes
Cook Time: 14 minutes
Total Time: 30 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Bake
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup (2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon salt
1/2 cup hazelnuts, finely chopped (for rolling)
1/2 cup chocolate hazelnut spread (such as Nutella)
Extra whole hazelnuts for garnish (optional)

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Instructions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes. Mix in vanilla extract.
In a separate bowl, whisk together all-purpose flour, cocoa powder, and salt.
Gradually add dry ingredients to butter mixture, mixing until well combined. Dough should be firm and pliable.
Roll dough into 1-inch balls and roll each ball in finely chopped hazelnuts until completely coated.
Place coated balls on prepared baking sheets, 2 inches apart. Press indentation into center of each cookie with thumb or small spoon.
Bake for 12-14 minutes until cookies are set but not hard.
While cookies are still warm, re-press indentations if they’ve puffed up during baking.
Spoon about a teaspoon of chocolate hazelnut spread into center of each cookie. Press whole hazelnut into spread if desired.
Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

Notes

Use softened butter at room temperature for proper creaming and texture.
Toast hazelnuts lightly before chopping for enhanced flavor. Dough can be made 2 days ahead and refrigerated.
Re-pressing indentations while warm ensures proper filling retention.

Nutrition

Serving Size: 1 cookie
Calories: 300 kcal
Sugar: 18 g
Sodium: 85 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 35 mg

Find it online: https://www.benefitiany.com/chocolate-hazelnut-thumbprint-cookies/