Chocolate Hazelnut Thumbprint Cookies with Raspberries Recipe
Delight in these decadent Chocolate Hazelnut Thumbprint Cookies topped with fresh raspberries. This recipe combines a rich cocoa-infused buttery cookie base with a smooth chocolate hazelnut spread filling, finished with a burst of fresh berry flavor. Perfect for gifting or enjoying with tea, these cookies offer a luscious balance of chocolate and fruity brightness.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all purpose flour (measured using a spoon-and-level method), 252 grams
- 1/2 cup unsweetened Dutch process cocoa powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, room temperature (2 sticks)
- 3/4 cups granulated sugar, plus extra for rolling
- 2 large egg yolks
- 1 teaspoon vanilla extract
Fillings & Toppings
- 3/4 cup chocolate hazelnut spread
- 36 raspberries
Instructions
- Mix Dry Ingredients. In a bowl, whisk together all-purpose flour, cocoa powder, and kosher salt until well combined. Set the mixture aside for later use.
- Cream Butter and Sugar. Using a stand mixer fitted with the paddle attachment, cream together the room temperature unsalted butter and 3/4 cup granulated sugar until the mixture is light, fluffy, and pale in color. Stop to scrape down the sides of the bowl.
- Add Egg Yolks and Vanilla. Mix in the two large egg yolks and vanilla extract until fully incorporated, ensuring the batter is smooth.
- Combine Dry and Wet Ingredients. Gradually add the dry ingredients to the wet mixture in three additions, mixing well after each and scraping down the bowl’s sides and bottom to ensure even mixing. Once combined, refrigerate the dough for 30 minutes to firm up.
- Prepare to Bake. Preheat your oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper or nonstick baking mats.
- Shape Dough Balls. Scoop the chilled dough into 1-1/2 teaspoon portions using a small cookie scoop. Roll each portion between your hands into smooth balls. Place a few tablespoons of granulated sugar in a shallow dish and roll each dough ball in the sugar to coat evenly.
- Make Indentations. Arrange the sugared dough balls on the prepared baking sheets spaced evenly. Using your finger or the back of a 1/4 teaspoon measuring spoon, press a centered indentation into each cookie ball carefully without breaking the dough.
- Bake Cookies. Bake the cookies for 13 to 15 minutes, rotating the pans halfway through the baking time for even cooking. The cookies should be set but remain soft. Once out of the oven, gently re-press the indentations with the back of a 1/2 teaspoon measuring spoon while cookies are still warm. Allow the cookies to rest on the baking sheets for 5 minutes to firm up before transferring to wire racks to cool completely.
- Fill and Garnish. Using a spoon or piping bag, fill each indentation with about 1 teaspoon of chocolate hazelnut spread. Top each filled thumbprint cookie with one raspberry. For large raspberries, slice in half to fit neatly on top. Serve immediately or store in an airtight container once cooled.
Notes
- Use room temperature butter to ensure proper creaming with the sugar for a light, tender cookie.
- Chilling the dough helps to prevent spreading during baking and makes it easier to handle.
- Rolling the dough balls in granulated sugar adds a subtle crunch and a touch of extra sweetness to the cookie exterior.
- If raspberries are large, cutting them in half helps maintain the cookie’s shape and aesthetics.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a nut allergy-friendly version, substitute chocolate hazelnut spread with a seed-based chocolate spread.
