Chocolate Hazelnut Thumbprint Cookies: A Rich and Decadent Treat

Preheat the Oven – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Make the Cookie Dough – In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Add the vanilla extract and egg yolks, mixing until fully incorporated. Stir in the melted dark chocolate until smooth.
Combine Dry Ingredients – In a separate bowl, whisk together the sifted flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until the dough comes together.
Form the Cookies – Roll the dough into 1-inch balls and place them on the prepared baking sheet. Use your thumb or the back of a spoon to make an indent in the center of each cookie.
Coat with Hazelnuts – Gently press each cookie into the finely chopped hazelnuts, ensuring the edges are coated.
Bake – Bake the cookies in the preheated oven for 10-12 minutes. The edges should be firm, but the centers will remain slightly soft.
Add the Hazelnut Spread – Once the cookies have cooled for a few minutes, carefully spoon a small amount of chocolate hazelnut spread into the center of each thumbprint.
Cool and Serve – Let the cookies cool completely before serving, allowing the chocolate hazelnut spread to set.
Serving and Storage Tips