Ingredients
Equipment
Method
Step-by-Step Instructions
- Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, salt, and baking powder until well combined.
- In a large mixing bowl, beat the butter and sugars until fluffy, then incorporate egg yolks and vanilla until creamy.
- Slowly add the dry ingredients to the wet mixture, mixing gently until just combined.
- Roll about one tablespoon of dough into a ball and place on prepared baking sheets, pressing a thumbprint into the center.
- Cover the baking sheets with plastic wrap and chill the dough in the refrigerator for at least 1 hour.
- Bake the cookies for 9-11 minutes until edges are firm and tops are slightly puffed.
- In a small saucepan, heat the cream until it simmers, then pour it over the chocolate chips and let it sit for 1 minute.
- Stir the chocolate and cream mixture until smooth and fill each thumbprint with ganache once cookies have cooled.
- Chill briefly until ganache sets, about 10-15 minutes, then serve or store in an airtight container.
Nutrition
Notes
For best results, spoon and level your flour, and ensure to chill the dough as instructed for ideal texture.