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These hazelnut chocolate thumbprint cookies are a delightful twist on the classic thumbprint cookie, offering a nutty flavor profile paired with rich chocolate. The recipe works beautifully with either matzo cake meal for a Passover-friendly version or regular flour for year-round enjoyment.
I first made these cookies during a holiday gathering and they disappeared faster than any other dessert. The combination of toasted hazelnuts with chocolate has become my signature treat that friends now request whenever they visit.
Ingredients
- Hazelnuts: Toasted and skinned for deep nutty flavor and essential to the texture of these cookies
- Matzo cake meal or all-purpose flour: Making this recipe versatile for Passover or year-round baking
- Melted butter: Creates a tender cookie with rich flavor
- Chocolate pieces: The star of the show that creates the perfect sweet center
- Sugar: Balances the nuttiness without overwhelming the other flavors
- Vanilla extract: Enhances both the hazelnut and chocolate flavors
Step-by-Step Instructions
- Prepare the nut mixture:
- Process the hazelnuts with sugar, flour or matzo meal, and salt until finely ground but stop before it becomes a paste. The texture should be like coarse sand to ensure proper cookie structure.
- Mix the wet ingredients:
- Add the melted butter, beaten egg, and vanilla to the nut mixture, stirring until completely combined. The dough will be somewhat soft at this point but will firm up during chilling.
- Chill the dough:
- Cover the bowl and refrigerate for at least 30 minutes. This step is crucial as it allows the fats to solidify making the dough easier to handle and helps prevent excessive spreading during baking.
- Form the cookies:
- Drop tablespoon portions onto your baking sheets, roll into perfect balls, and chill again for 10 minutes. This second chill ensures the dough balls maintain their shape when you press in the chocolate.
- Add the chocolate:
- Press chocolate pieces firmly into the center of each chilled dough ball. The impression should be deep enough to secure the chocolate but not so deep that it goes through the bottom of the cookie.
- Bake to perfection:
- Bake one sheet at a time for 10 to 12 minutes until the cookies are pale golden on top and golden on the bottom. Watch carefully as the high nut content can cause these to burn quickly.
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The chocolate center gives these cookies their signature look. I particularly love using high quality dark chocolate discs as they melt just enough during baking to create a slightly gooey center while maintaining their shape. My grandmother always said the quality of chocolate makes or breaks a cookie recipe, and these thumbprints prove her right every time.
Make Ahead and Storage
These cookies maintain their texture and flavor beautifully for up to three days when stored in an airtight container at room temperature. For longer storage, place the cookies in a freezer safe container with parchment between layers. Freeze for up to three months and thaw at room temperature before serving. The slight crumbliness of these cookies actually improves on the second day as the flavors meld together.
Ingredient Swaps and Variations
While hazelnuts create the traditional flavor profile for these cookies, the recipe includes options for variety. Sliced almonds make an excellent substitute using 3/4 cup instead of the full cup of hazelnuts. For a fruity twist, create a thumbprint indentation and fill with 1/4 teaspoon of jam instead of chocolate. Raspberry or apricot jam pairs particularly well with the nutty cookie base. You could also experiment with white chocolate or even caramel centers for different flavor combinations.
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The Passover Connection
These cookies represent the perfect solution for Passover desserts when traditional flour is prohibited. Using matzo cake meal creates a tender cookie that satisfies sweet cravings during the holiday week. The high proportion of nuts also aligns with Sephardic Passover traditions, making these cookies both culturally significant and delicious. The recipe yields slightly fewer cookies with the matzo version (24 versus 26 with regular flour) due to the different absorption properties of the ingredients.
Frequently Asked Questions
- → How do you toast and skin hazelnuts?
To toast hazelnuts, spread them on a baking sheet and roast at 350°F for about 10 minutes or until fragrant. Rub the warm nuts in a kitchen towel to remove the skins.
- → Can I use almonds instead of hazelnuts?
Yes, you can substitute hazelnuts with sliced almonds. Use about 3/4 cup of sliced almonds for a variation.
- → What’s the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to three days to maintain freshness.
- → How can I make the jam-filled version?
After shaping the chilled dough into balls, press indentations in the centers, fill with about 1/4 teaspoon of jam, and bake as directed.
- → Can I substitute matzo cake meal with regular flour?
Yes, if you're not observing Passover, you can use 1 cup plus 1 tablespoon of flour in place of matzo cake meal.