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.
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 heavy cream.
12 - Nonpareils for decoration (optional).

# Instructions:

01 - Line baking sheets with parchment. Whisk together flour, cocoa, salt and baking powder.
02 - Cream butter and sugars 2 minutes, add yolks and vanilla. Mix in dry ingredients until combined.
03 - Roll into 34 balls, make indents with 1/4 teaspoon. Chill 1 hour.
04 - Bake at 350°F for 9-11 minutes. Reshape indents while hot.
05 - Pour hot cream over chocolate chips, let sit 1 minute, stir until smooth.
06 - Fill cookies with ganache, add sprinkles if desired. Chill 10-15 minutes to set.

# Notes:

01 - Measure flour by spooning and leveling.
02 - Dough requires 1 hour chill time.
03 - Keeps 3 days in airtight container.

Back