The Story & Intro
Ahh, hazelnut cocoa thumbprints just saying the name makes me smile. These little chocolate-kissed, nutty delights take me straight back to holiday afternoons in my grandmother’s warm Parisian kitchen. She used to press her thumb right into the center of each cookie with such pride, as if her fingerprint was a secret code of love baked into every bite. I loved watching that moment the little dip forming, ready to cradle the glossy cocoa center.
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
And today? I’m so excited to share my updated, American-kitchen-approved version of these dreamy hazelnut cocoa thumbprints. I’ve made them countless times for friends here in the US especially during autumn and winter and every single time someone takes a bite, their eyes close and they whisper: “Mmm… oh wow.” That’s the magic I live for.
These cookies blend buttery shortbread texture, toasted hazelnut aroma, and a soft pool of silky cocoa in the center. They’re elegant enough for holiday gifting, easy enough for a weekday baking fix, and cozy enough to nibble with tea while wrapped under a blanket.
So let’s preheat those ovens, mon ami, and bake some happiness together.
⏱️ Time
• Prep: 20 minutes
• Chill: 30 minutes
• Bake: 12–14 minutes
• Total: ~1 hour
🛒 Ingredients
For the Cookie Dough:
• 1 cup unsalted butter, softened
• ⅔ cup granulated sugar
• 1 large egg yolk
• 1 tsp pure vanilla extract
• 1 ¾ cups all-purpose flour
• ½ cup finely ground hazelnuts (or hazelnut flour)
• ¼ cup cocoa powder
• ¼ tsp salt
For Rolling:
• ⅓ cup chopped toasted hazelnuts (optional but delicious!)
For the Cocoa Filling:
• ½ cup heavy cream
• ¾ cup semi-sweet chocolate chips
• 2 tbsp cocoa powder
• 1 tbsp butter for shine
• Pinch of salt
👩🍳 Instructions
1. Cream the butter and sugar
In a large bowl, mix the softened butter and sugar until light, fluffy, and pale about 2 minutes. This step builds structure for perfect hazelnut cocoa thumbprints.
2. Add the yolk and vanilla
Beat in the egg yolk and vanilla extract. The dough will smell sweet and buttery already (try not to eat it yet!).
3. Add the dry ingredients
In another bowl, whisk together the flour, cocoa powder, salt, and ground hazelnuts. Add this mixture to the butter mixture and mix until a soft, uniform dough forms.
4. Chill the dough
Cover the bowl and chill for at least 30 minutes. This helps the cookies keep their shape and prevents spreading.
5. Preheat the oven
Set oven to 350°F (175°C) and line a baking sheet with parchment.
6. Roll and shape
Scoop 1 tablespoon of dough at a time. Roll into smooth balls. If using chopped hazelnuts for the exterior, roll each ball in them.
Then press your thumb (or the back of a teaspoon) gently into the center to form the signature well the heart of all thumbprint cookies.
7. Bake
Bake for 12–14 minutes, until the edges look set but not dry. If the indentation puffed a little, gently re-press while cookies are warm.
8. Make the cocoa filling
Heat the cream until steaming (not boiling). Pour it over chocolate chips, cocoa powder, butter, and salt. Stir until silky, glossy, and thick.
9. Fill the thumbprints
Spoon or pipe the cocoa mixture into each cookie’s center. Let set at room temperature for 20 minutes.
10. Devour and smile
Serve with coffee, tea, or a big glass of cold milk.
Serving Suggestions
• Dust with powdered sugar for a snowy holiday look
• Drizzle with melted white chocolate for contrast
• Add a whole toasted hazelnut on top for crunch
• Serve warm for extra gooey cocoa goodness
• Perfect for gift boxes, cookie swaps, and cozy movie nights
Recipe Card
✨ Hazelnut Cocoa Thumbprints ✨
⏱️ Time
Prep 20 min • Chill 30 min • Bake 12–14 min
🛒 Ingredients
• Butter, sugar, egg yolk
• Vanilla, flour, cocoa powder
• Ground hazelnuts, salt
• Chocolate chips, cream, butter
👩🍳 Instructions
- Cream butter + sugar.
- Add yolk + vanilla.
- Mix in dry ingredients.
- Chill 30 min.
- Roll balls; press thumb in.
- Bake 12–14 min.
- Make cocoa filling.
- Fill cookies and cool.
📝 Notes
• For extra nutty flavor, toast hazelnuts first.
• If dough feels sticky, chill longer.
• Fill cookies while warm for smoother centers.
🍽️ Nutrition (per cookie)
Approx. 120–140 calories
6g fat • 2g protein • 14g carbs
Notes
• You can swap hazelnuts for almonds or pecans
• Cookies freeze beautifully for 2 months
• Filling can be made with milk chocolate if you prefer sweeter
Nutrition
(Estimated; varies with size and ingredients)
• Calories: ~130
• Fat: ~7g
• Carbs: ~15g
• Protein: ~2g
Conclusion
Every time I make these hazelnut cocoa thumbprints, I’m reminded of how magical simple ingredients can be when mixed with love, warmth, and a bit of French charm. They’re soft, chocolatey, nutty, nostalgic and they bring people together just like food always should.
Whether you’re baking for the holidays, a potluck, or just because a cozy dessert sounds perfect right now, these cookies will never let you down. From my Paris-to-America kitchen with love bon appétit, mon ami! ❤️🍪