Chocolate Hazelnut Thumbprint Cookies

These soft and chewy Chocolate Hazelnut Thumbprint Cookies are studded with toasted hazelnuts and have decadent chocolate hazelnut butter centers. A chocolate lover's dream! Vegan, Gluten-Free and Nut-Free Option.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 181kcal

Author Caitlin Shoemaker

Ingredients

1 cup salted butter softened
1 tablespoon ground flax seed
2/3 cup granulated sugar
1 teaspoon vanilla
1 teaspoon cornstarch
2 cups all purpose flour spooned and leveled
1/4 cup cocoa powder
1/2 cup dry toasted and unsalted hazelnuts* roughly chopped
1/4 cup additional but optional dry toasted and unsalted hazelnuts*, roughly chopped; for sprinkling on the cookies
1/3 cup chocolate hazelnut butter* homemade or store-bought
12-15 hazelnuts cut in half (optional)

US Customary - Metric

Instructions

Prep: Preheat the oven to 350F. Mix the ground flax seed with 2 1/2 tablespoons of water in a small bowl; set aside to let thicken for at least 5 minutes. Line 2 baking sheets (or re-use the same one) with parchment paper and set aside.
Cream the Butter: Add the softened butter and sugar to a large bowl and use a hand mixer or stand mixer to cream them together until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl, then add the thickened flax egg and vanilla extract. Cream together again until incorporated, then scrape down the sides of the bowl one more time.
Dry Ingredients: Place a fine sieve over the bowl and add in the flour, cocoa powder, and cornstarch. Use a spatula to mix the dry ingredients together as you sift them over the butter (they do not have to mix perfectly).
Mix: Use a spatula to combine the dry ingredients; the dough will look very shaggy and dry at first, but should combine into a thick and not very sticky dough. Fold only 1/2 cup of chopped hazelnuts into the dough. (See the recipe notes if you are making this dough ahead of time)
Form the Cookies: Use a 1 1/2 sized tablespoon to scoop out 24 even balls of cookie dough. Use your hands to roll each dough ball into a smooth circle, then place the cookie dough balls evenly on a baking sheet (12 per sheet).
Make the Thumbprint: Fill a small bowl with water. Use a rounded 1 teaspoon measuring spoon to form a “thumbprint” in the center of each cookie, pressing the cookie dough down into a slightly larger circle. I like to lightly dip the measuring spoon in water in between each cookie to prevent sticking.
Coat in Hazelnuts (Optional): Spread the remaining 1/4 cup of chopped hazelnuts across a large plate, so there is a little space between the pieces. Carefully pick up each cookie and lightly press the top of the cookie into the hazelnuts so they stick to the outer edge of the cookie. Return to the baking sheet and repeat with the remaining cookies.
Bake: Bake for 10 to 12 minutes, until the bottom edges of the cookies have set but are not darkened. Place the entire cookie sheet on a wire rack; the cookies will have puffed up some in the oven, so use the same rounded teaspoon to press down on the centers again.
Cool: Let the cookies rest on the baking sheet for 10 minutes to firm up. Add about 1 teaspoon of chocolate hazelnut butter to each cookie, then place half of a hazelnut in the center of the butter.
Serve & Store: Enjoy immediately, or let cool completely before transferring to an airtight container and storing at room temperature for up to 3 days. I would recommend only filling the cookies with hazelnut butter that you plan to eat immediately, as they will stick together if you stack them on top of each other.

Notes

Hazelnuts: I prefer to buy my hazelnuts pre-toasted. If you have raw hazelnuts, place them on a medium baking sheet and roast in a 350F oven for 10 to 12 minutes until golden. Let the nuts cool to a comfortable temperature before chopping.
Gluten-Free: I have only tested this recipe will all-purpose flour, but think it should work well with a 1:1 all-purpose gluten-free flour blend as well Butter: If you are using unsalted butter (or refined coconut oil) add 1/2 teaspoon of kosher salt to the dry ingredients after you sift them into the bowl in step 3.
Make-Ahead: You can prepare the cookie dough up to 3 days in advance before baking. Proceed with the recipe up to step 4, then cover the dough tightly with plastic wrap. Store in the fridge until you are ready to use; let the dough sit on the counter for around 30 minutes to soften before you form the cookies and proceed with the recipe.

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