Chocolate Thumbprint Cookies (Print Version)
# Ingredients:
01 -
1 1/2 cups (188g) all-purpose flour.
02 -
1/2 cup (40g) Dutch process cocoa powder.
03 -
1/2 teaspoon salt.
04 -
1/2 teaspoon baking powder.
05 -
3/4 cup (168g) unsalted butter, softened.
06 -
3/4 cup (165g) light brown sugar, packed.
07 -
1/4 cup (50g) granulated sugar.
08 -
2 egg yolks, room temperature.
09 -
1 1/2 teaspoons vanilla extract.
10 -
1 cup (200g) semi-sweet chocolate chips.
11 -
1/2 cup (120ml) heavy cream.
12 -
Nonpareils for decoration (optional).
# Instructions:
01 -
Line baking sheets with parchment.
02 -
Mix flour, cocoa, salt, and baking powder.
03 -
Cream butter and sugars together for 2 minutes.
04 -
Add egg yolks and vanilla extract, mix for 2 minutes.
05 -
Mix in the dry ingredients.
06 -
Form 34 dough balls and make an indent in the center of each ball.
07 -
Chill the dough for 1 hour.
08 -
Heat oven to 350°F.
09 -
Arrange dough 1.5 inches apart, bake for 9-11 minutes.
10 -
Re-press centers of cookies while still hot.
11 -
Cool cookies on the baking sheet for 5 minutes.
12 -
Heat cream until almost boiling, pour over chocolate, let sit for a minute, then stir until smooth.
13 -
Fill cookie centers with ganache and add sprinkles if desired.
14 -
Chill cookies for 10-15 minutes to set ganache.
# Notes:
01 -
Rich chocolate cookies with ganache centers.
02 -
Measure flour carefully by spooning into cup for best results.