Chocolate Hazelnut Thumbprint Cookies

Ingredients:

For the Thumbprint Cookies:

• 2/3 cup (165g) unsalted butter, softened
• 2/3 cup (140g) caster sugar
• 1 1/2 teaspoons vanilla extract
• 2 egg yolks
• 2/3 cup (133g) dark chocolate, melted
• 1 1/4 cups (187g) all-purpose flour, sifted
• 1/3 cup (30g) cocoa powder, sifted
• 1/4 teaspoon salt
• 1 cup (125g) hazelnuts, toasted and finely chopped
• 1/2 cup (150g) chocolate hazelnut spread

Optional additions:

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped dried cranberries or cherries

Instructions:

1. Toast hazelnuts: Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes, or until fragrant. Rub hazelnuts in a clean tea towel to remove skins.
2. Make cookie dough: In a medium mixing bowl, whisk together flour and cocoa powder. In a large bowl, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg yolks, and melted chocolate. Mix until combined. Add dry ingredients and mix until a dough forms.
3. Shape cookies: Scoop out dough into 1 1/2 tablespoon mounds. Roll into balls and coat in crushed hazelnuts. Refrigerate for 2 hours.
4. Bake: Preheat oven to 160°C (320°F). Line baking trays with parchment paper. Bake cookies one tray at a time in the middle rack for 8 minutes. Let cool completely.
5. Make indentations: Use a measuring tablespoon to indent the middle of each cookie. Use a round cookie cutter, slightly larger than the cookies, to shape them back into rounder shapes.
6. Fill with hazelnut spread: Add chocolate hazelnut spread to the center of each cookie.
7. Optional additions: Add chopped dried cranberries or cherries for a burst of flavor.

Enjoy your delicious Thumbprint Cookies!