Chocolate Thumbprint Cookies
Ingredients
For the Chocolate Thumbprint Cookies:
1 1/2 cups (188 g) all-purpose flour, spooned and leveled
1/2 cup (40 g) cocoa powder, Dutch process
1/2 tsp baking powder
3/4 cup (168 g) unsalted butter, softened
3/4 cup (165 g) light brown sugar, packed
1/4 cup (50 g) granulated white sugar
2 egg yolks, at room temperature
1 1/2 tsp vanilla bean paste or extract
For the Chocolate Ganache:
1 cup (200 g) semi-sweet chocolate chips
1/2 cup (120 ml) heavy whipping cream
Nonpareils for sprinkling on top, optional
Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated white sugar using an electric mixer for 2 minutes.
Add the egg yolks and vanilla to the butter-sugar mixture and beat until pale and fluffy, about 1-2 minutes.
Gradually mix in the dry ingredients until just combined. Scoop dough into 34 portions (about 1 tablespoon each) and roll into balls. Place them on the prepared baking sheets.
Use a 1/4 teaspoon to gently press an indent into each dough ball. Chill the dough balls in the fridge for at least one hour.
Preheat the oven to 350°F (175°C). Bake chilled cookies for 10-12 minutes, until set around the edges.
While cookies cool, make the ganache: Heat the heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips in a heatproof bowl. Stir until smooth.