Chocolate, Cinnamon, and Hazelnut Thumbprints
Chocolate, Cinnamon, and Hazelnut Thumbprints is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Position racks in upper and lower thirds of oven; preheat to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPosition racks in upper and lower thirds of oven; preheat to 350°F.
Toast hazelnuts on a rimmed baking sheet on upper rack, tossing occasionally, until golden brown, 10–12 minutes.
Wrap nuts in a kitchen towel and let steam 1 minute.
Rub nuts in towel to remove loose skins (don't worry about skins that don't come off) and let cool.
Grind 1/2 cup nuts in spice mill until finely ground.
Transfer to a large bowl.
Add flour, cocoa powder, baking soda, salt, and 1 1/4 tsp. cinnamon.
Using an electric mixer on medium speed, beat granulated sugar and 1 cup butter in another large bowl until pale and fluffy, about 2 minutes.
Add egg and vanilla and beat until combined.
Reduce mixer speed to low, add dry ingredients, and beat until just combined.
Combine sanding sugar and remaining 1 tsp. cinnamon in a small bowl.
Roll heaping 1-Tbsp. rounds of dough into balls, then roll in sanding sugar.
Arrange balls on parchment-lined rimmed baking sheets at least 2" apart.
Bake cookies, rotating sheets halfway through, until puffed and set but still moist, 10-12 minutes.
Remove baking sheets from oven and immediately make an indentation in the center of each cookie with the small end of a melon baller or the bottom of a rounded 1-tsp. measuring spoon.
Transfer cookies on parchment to wire racks and let cool completely.
Finely chop remaining 2 Tbsp. nuts and set aside.
Heat chocolate and remaining 4 Tbsp. butter in a small bowl in 10-second intervals in microwave, stirring often, until melted.
Transfer chocolate mixture to a small resealable plastic bag and snip a 1/4" hole in one corner.
Pipe chocolate into cookie indentations.
Immediately sprinkle chocolate with reserved nuts.
Let cookies stand until chocolate sets, about 20 minutes.
Cookies can be made up to 1 week ahead; keep in an airtight container at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
