Chocolate Thumbprint Cookies (Print Version)
# Ingredients:
01 -
1 cup (200g) semi-sweet chocolate chips.
02 -
1 1/2 cups (188g) plain all-purpose flour.
03 -
1/2 teaspoon salt.
04 -
1/2 cup (40g) cocoa powder, Dutch process.
05 -
1/2 teaspoon baking powder.
06 -
3/4 cup (168g) unsalted butter, brought to room temp.
07 -
3/4 cup (165g) packed light brown sugar.
08 -
1/4 cup (50g) white sugar.
09 -
2 egg yolks, warmed to room temp.
10 -
1 1/2 teaspoons vanilla flavoring.
11 -
1/2 cup heavy whipping cream.
12 -
Decorative sprinkles, optional.
# Instructions:
01 -
Get your baking pans ready with parchment paper. Stir together the flour, cocoa, salt, and baking powder in a bowl.
02 -
Beat butter with both sugars for a couple of minutes until creamy. Mix in yolks and vanilla, then toss in the dry mix and stir until it’s all incorporated.
03 -
Form 34 dough balls, press the center gently with a 1/4 teaspoon to create a dip. Refrigerate for an hour.
04 -
Bake cookies in a 350°F oven for about 9 to 11 minutes. Re-press the dips carefully while they’re still warm.
05 -
Pour steaming hot cream over chocolate chips. Let it sit untouched for one minute, then stir well until smooth and shiny.
06 -
Spoon the ganache into the cookie dips. Add optional sprinkles on top. Chill for 10 to 15 minutes to let everything firm up.
# Notes:
01 -
Spoon and level flour for accurate measurement.
02 -
Dough needs an hour in the refrigerator.
03 -
Cookies stay fresh up to 3 days in a sealed container.