Chocolate Thumbprint Cookies Recipe
These Chocolate Thumbprint Cookies are buttery, nutty, and irresistibly chocolaty. Made with a simple dough, rolled in crushed hazelnuts, and filled with rich melted chocolate, these cookies are easy to make and perfect for any occasion.
While the classic thumbprint jam cookies are well-known by many, their shy cousin, the chocolate thumbprint cookies, are not as famous. And that’s such a shame because these cookies are absolutely delicious! 🍪🍫 If you’ve never tried them, head straight to the kitchen and start baking them immediately—you’ll thank me later! 🙌😊
Video Recipe
Watch the full video recipe to learn how to make the best chocolate thumbprint cookies. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box for the full written recipe! 👇
Why You’ll Love Chocolate Thumbprint Cookies
- Perfect for Any Occasion: Great for holidays, parties, or just a sweet treat. 🎉
- Deliciously Nutty: The roasted hazelnut coating adds a rich, nutty crunch. 🥜
- Chocolaty Goodness: The gooey chocolate filling is a dream for any chocolate lover. 🍫
- Easy to Make: Simple ingredients and easy steps make them perfect for bakers of all levels. 🍪
- Customizable: Use dark, milk, or white chocolate to suit your taste. 🤩
How to Make Chocolate Thumbprint Cookies
1. Prepare the Dough: Whisk the eggs, sugar, oil, and vanilla, then mix in the dry ingredients to form a soft dough.
2. Shape and Coat: Roll into small balls, dip in egg white, and coat with chopped hazelnuts.
3. Bake: Make an indentation in each ball and bake until golden.
4. Fill with Chocolate: Melt chocolate, fill the thumbprints, and let them cool.
Tips to Make Chocolate Hazelnut Thumbprint Cookies
These cookies are easy to make and here are some tips to make them even easier:
- Use Fresh Hazelnuts: Toast the hazelnuts for enhanced flavor. 🥜
- Perfect Thumbprint: Use your thumb or a small spoon to make deep indents for the filling. 👌
- Don’t Overbake: Bake just until golden to keep them soft and tender. ⏱️
- Choose Quality Chocolate: Use high-quality chocolate for the best flavor. 🍫
- Cool Completely: Allow cookies to cool fully before filling with melted chocolate to prevent melting messes. ❄️
Troubleshooting Chocolate Thumbprint Cookies
- Cracked Dough: If the dough cracks while shaping, it’s too dry—add a tiny bit of oil and knead again. 👨🍳
- Shallow Indentations: If the filling spills out, press the indents deeper before baking. 🥄
- Chocolate Won’t Set: Use slightly chilled cookies before adding chocolate to speed up setting. ❄️
- Burnt Edges: Reduce oven temperature slightly or check the cookies a few minutes earlier. 🔥
- Hazelnuts Won’t Stick: Ensure the balls are fully coated in egg white before rolling in hazelnuts. 🥚
Common Questions
Yes! Replace the eggs with 1/4 cup unsweetened applesauce or yogurt and use plant-based milk to coat the cookies instead of egg white.
Dip the cookie dough balls thoroughly in egg white before rolling them in the chopped hazelnuts.
Absolutely! Almonds, walnuts, or pecans can be used as alternatives.
Yes, you can refrigerate the dough for up to 24 hours. Let it come to room temperature before shaping.
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Fridge: Keep in a sealed container in the fridge for up to 1 week.
- Freezer: Freeze in a freezer-safe bag for up to 3 months—thaw before serving. ❄️
More Cookie Receips
If you enjoyed this chocolate thumbprint cookies recipe, you will probably love these cookies as well:
- 3-Ingredient Butter Cookies
- Cream Cheese Cookies
- The Best Chocolate Chip Cookies
- Almond Cookies
- Oatmeal Cookies
And if that’s not enough for you, choose one of these 15 easy cookie recipes
Chocolate Thumbprint Cookies Recipe
Ingredients
- 1 Egg
- 1 Egg yolk
- ¾ cup (150 g) Sugar
- ½ cup + 1 tablespoon (135 ml) Vegetable oil
- 1 teaspoon Vanilla extract
- 2 cups (250 g) Flour AP or Plain
- 1 teaspoon Baking powder
- ¼ teaspoon Salt
- 1 Egg white
- 3.5 oz (100 g) Crushed hazelnuts roasted *read recipe notes
- 3.5 oz (100 g) Dark chocolate/ milk chocolate
Instructions
- Preheat oven to 160C (320F). Line 2 baking tray with parchment paper and set aside.
- In a large bowl place 1 egg, 1 egg yolk and sugar, whisk until light and pale.
- Add oil, vanilla extract and whisk until combined.
- Add flour, baking powder, salt, and stir until dough is formed.
- Shape small balls, dip each ball in the egg white, then cover with chopped hazelnuts. *Read recipe notes.
- Arrange the balls on the prepared baking tray. Slightly flatten the balls and then make an indentation with your thumb or with the back of a spoon into each ball.
- Bake for 14-15 minutes, or until golden.
- Chop the chocolate, place in a heatproof bowl and melt in the microwave in 30 seconds intervals until melted.
- Fill each cookie with melted chocolate and allow to cool.
Video
Notes
- Watch the Video: For a better understanding of the recipe, I always recommend watching the video recipe, which includes a step-by-step guide to help you succeed.
- FAQs: Make sure you read the FAQs for this recipe which are located above the recipe box for additional tips and troubleshooting! For extra tips and variations read the article.
- If you enjoyed this recipe, I would appreciate hearing your honest opinions about it in the comments. It means a lot to me! 😊
- Nuts: If you don’t have, or don’t like hazelnuts, you can use any other nuts, such as; peanuts, almonds, walnuts or even pistachios.
Hello, I’m excited to try your recipe but hazelnut is very expensive here in the Philippines can I replace it with our local nuts?
Thank you in advance 🙂
Sure, you can use any nut that you like.
can rice crisps be used instead of hazelnuts
Thank you for sharing such a great cookie recipe ♥️.
I made them earlier and just tried one and I must say they they are amazing.
I only had one issue, the chocolate did not ‘set’. Do you have any suggestions?
PS I used almonds and walnuts as I didn’t have any hazelnut. Fabulous! Thank you, again.
Glad you liked the recipe 🙂
Maybe if you put the cookies in the fridge the chocolate will set faster.
Can i skip d part of dipping d cookies into egg white but rolled straight into chopped nuts?
Tq
Yes, you can.
Hola! Gracias por compartir… Que porcentaje de cacao en el chocolate por favor.
No es realmente importante: puedes usar el tipo de chocolate que quieras: negro, con leche o incluso blanco.
Turned out just as described, though I had to redo the indentations after they came out of the oven (they were soft enough that it was easy to do. Straightforward recipe with good results – a keeper!
Making these cookies for the third time this month. They are my family favorite now. thanks for providing the best chocolate thumbprint cookies.
Angie.