This recipe is my go to for gifting and for cozy afternoons when the house needs to smell like something irresistible. I first developed these chocolate hazelnut thumbprint cookies one winter while trying to recreate a bakery memory from a trip to a small Italian pasticceria. The contrast between the slightly crisp, cocoa cookie and the creamy Nutella center made them a fast favorite for visitors and my family. They are small enough to be bite sized but bold enough in flavor to feel indulgent.

The dough is forgiving and quietly technical in the best way. A light brown sugar lift, a single egg yolk for richness, and a little milk to bring the dry crumb together create a tender but sturdy shell that holds the ganache. Rolling the cookies in finely chopped toasted hazelnuts gives texture and an aromatic toasted note that pairs perfectly with the Nutella. These cookies are ideal for holiday cookie exchanges, afternoon coffee, or an elegant finish after a simple dinner.

Ingredients

• All purpose flour 1 1/2 cups spooned and leveled. Use an all purpose brand you trust, such as King Arthur or Gold Medal, for consistent texture. Proper measuring prevents a dry crumb.
• Cocoa powder 1/2 cup unsweetened. I prefer natural unsweetened cocoa for a brighter chocolate note. Sift to remove lumps and to help the dough bind evenly.
• Baking powder 1/2 teaspoon to give the cookies a gentle lift without spreading too much in the oven.
• Fine sea salt 1/4 teaspoon to balance sweetness and enhance chocolate flavor. If using table salt reduce slightly.
• Unsalted butter 1/2 cup at room temperature. Use high quality butter for flavor and color, such as Plugra or KerryGold, and make sure it is soft but not melted.
• Light brown sugar 1/4 cup packed for moisture and a touch of caramel flavor that deepens the cocoa notes.
• Granulated sugar 1/2 cup for crisp edges and sweetness. The combination with brown sugar creates a tender interior with defined edges.
• Large egg yolk 1 yolk only. This adds richness and helps bind without making the cookie cakey.
• Vanilla extract 1 teaspoon for warmth and aromatic lift. Use pure extract if possible.
• Milk 1 tablespoon to bring the crumb together so the dough can be formed into balls easily.
• Hazelnuts 3/4 cup finely chopped and lightly toasted. Toast raw hazelnuts in a dry skillet or oven to release oils and flavor before chopping.
• Nutella 1/2 cup for the ganache filling. The brand is part of the flavor identity here and gives that classic hazelnut cocoa taste.
• Heavy cream 1/4 cup to loosen the Nutella into a glossy ganache that fills the thumbprint.

Instructions

Combine dry ingredientsIn a medium bowl whisk together 1 1/2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon fine sea salt. Whisking aerates and distributes the baking powder so the dough lifts evenly during baking.Cream butter and sugarsIn a large bowl or stand mixer fitted with the paddle attachment beat 1/2 cup unsalted butter with 1/4 cup light brown sugar and 1/2 cup granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. This step traps air for a tender interior and helps sugars dissolve into the fat.Add egg yolk and flavorMix in 1 large egg yolk, 1 teaspoon vanilla extract, and 1 tablespoon milk until smooth, scraping the bowl as needed. The single yolk gives body without excess moisture.Incorporate dry ingredientsWith mixer on low add dry mix in two additions and mix just until combined. The dough will be crumbly. Press together with your hands into a smooth ball to avoid overworking the gluten which would toughen the cookies.Chill the doughCover the bowl and refrigerate at least 1 hour or up to overnight. Chilling firms the butter which reduces spread in the oven and concentrates flavors.Shape and coatLet dough sit 10 to 15 minutes at room temperature, then scoop 1 tablespoon portions, about 20 grams each, roll into smooth balls and roll each ball in 3/4 cup finely chopped toasted hazelnuts to coat. Press onto a parchment lined sheet and make a thumbprint indentation with your thumb or the handle of a wooden spoon.Second chill and bakeRefrigerate the shaped cookies for 30 minutes. Preheat oven to 350 degrees F. Bake for 10 to 12 minutes until edges are set and centers remain soft. Press indentations down gently if they puff while still warm. Cool on the sheet 5 minutes, then transfer to a rack to cool completely.Make Nutella ganachePlace 1/2 cup Nutella into a heatproof bowl. Heat 1/4 cup heavy cream in a small saucepan until simmering but not boiling. Pour over Nutella, let rest 5 minutes, then stir until smooth and glossy. Allow to cool until slightly thickened for easy piping.Fill centersTransfer ganache to a piping bag and fill each cooled indentation. Let set at room temperature. The ganache will firm as it cools but remains silky.

Storage Tips

Store baked and filled cookies in a single layer or in layers separated by parchment in an airtight container. Keep at room temperature for up to two days for best texture. For longer storage refrigerate for up to five days which will firm the ganache slightly. To freeze, place on a baking sheet to harden the ganache for 30 minutes then transfer to a freezer safe container. Thaw overnight in the refrigerator and bring to room temperature before serving. Reheat briefly in a warm oven for a few minutes to refresh the hazelnut aroma.

Ingredient Substitutions

If you do not have Nutella you can use any chocolate hazelnut spread or make a quick ganache with equal parts bittersweet chocolate and cream for a firmer filling. For a nut free version swap crushed pretzels or toasted sesame seeds for the hazelnut coating and use a chocolate ganache. To make these vegan use plant based butter, aquafaba in place of the egg yolk, and coconut cream instead of heavy cream; expect a slight difference in texture and flavor.

Serving Suggestions

Serve these with espresso, strong black tea, or a glass of cold milk to balance the richness. For a simple platter arrange on a doily with a few whole roasted hazelnuts and small sprigs of fresh mint for color. For an elevated presentation dust the edges lightly with powdered sugar or drizzle with additional warmed Nutella. They pair beautifully with shortbread, biscotti, or a citrus tart which cuts through the chocolate richness.

Cultural Background

Hazelnut and chocolate pairings are associated with Italian confectionery traditions and modern European baking. The use of a chocolate spread as a filling reflects a contemporary twist on classic thumbprint confections. Thumbprint style confections appear across many regions, often filled with jam or chocolate, and this version combines the familiar technique with a modern, widely loved flavor profile.

Seasonal Adaptations

In winter fold a small pinch of cinnamon into the ganache for warmth. For spring add finely grated orange zest to the dough for bright citrus notes that complement the hazelnut. For holiday cookies consider topping with a sprinkle of flaky sea salt or a few finely chopped pistachios for color. In summer serve slightly chilled for a refreshing textural contrast.

Meal Prep Tips

Prepare the dough up to 48 hours ahead and keep it wrapped in plastic in the refrigerator. Shape and chill portions before baking then freeze raw shaped cookies on a tray and transfer to a bag for future baking. Bake from frozen adding 1 to 2 minutes to the baking time. Make the ganache the day you plan to fill for best shine and texture. Use a piping bag and a small round tip for precise filling to keep the presentation neat.

These little cookies are a joy to make and even more fun to share. They travel well and invite creativity so feel free to adapt them and make them your own.