Rich Chocolate Thumbprint Cookies (Print Version)

# Ingredients:

→ For the Cookie Dough

01 - 1 1/2 cups all-purpose flour (about 188g), measured by spooning into cup
02 - 1/2 cup Dutch process cocoa powder (40g)
03 - 1/2 teaspoon salt
04 - 1/2 teaspoon baking powder
05 - 3/4 cup softened unsalted butter (168g)
06 - 3/4 cup packed light brown sugar (165g)
07 - 1/4 cup white granulated sugar (50g)
08 - 2 room temperature egg yolks
09 - 1 1/2 teaspoons vanilla extract or vanilla bean paste

→ For the Ganache Filling

10 - 1 cup semi-sweet chocolate chips (200g)
11 - 1/2 cup heavy whipping cream (120ml)
12 - Nonpareils or sprinkles for topping (optional)

# Instructions:

01 - Get two baking sheets ready by lining them with parchment paper. Set them aside while you make the dough.
02 - In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder until everything's evenly combined. Set this aside for now.
03 - Grab a large bowl and add your softened butter along with both sugars. Use an electric mixer to beat them together for about two minutes until nice and creamy.
04 - Mix in the egg yolks and vanilla to your butter mixture. Keep beating for another minute or two until everything looks pale and fluffy.
05 - Pour your dry ingredients into the wet mixture and mix just until you don't see any more dry spots. Don't overmix here.
06 - Scoop out about a tablespoon of dough for each cookie and roll into balls. You should get around 34 cookies total. Place them on your prepared baking sheets.
07 - Using a quarter teaspoon measure, gently press into the center of each dough ball to make a nice little well for the ganache later.
08 - Pop the baking sheets in the fridge and let the dough chill for at least an hour. This helps them hold their shape while baking.
09 - Heat your oven to 350°F. Space the chilled dough balls about 1 1/2 inches apart on the sheets. Bake for 9 to 11 minutes - right around 10 minutes works perfectly.
10 - Right when they come out of the oven, gently press the centers again with your quarter teaspoon since they might have puffed up a bit. You can also use a round cookie cutter to shape the edges while they're still warm. Let them cool on the pan for 5 minutes, then move to a cooling rack.
11 - Put your chocolate chips in a small bowl. Heat the heavy cream until it's almost boiling, then pour it over the chocolate. Wait about a minute, then stir everything together until silky smooth.
12 - Spoon about a teaspoon of ganache into each cookie's well - add more if it fits! If you're using sprinkles, add them now while the ganache is still soft.
13 - Chill the finished cookies in the refrigerator for 10 to 15 minutes so the ganache can firm up nicely. Keep any leftovers in an airtight container for up to three days.

# Notes:

01 - These cookies have rich, chewy chocolate bases with silky smooth chocolate ganache centers that melt in your mouth.
02 - Make sure to measure flour correctly - spoon it into your measuring cup rather than scooping directly from the bag to avoid using too much. Even better, use a kitchen scale: 1 cup equals 125 grams.
03 - If you need to save time, you can chill all the dough balls together on one sheet, then spread them out onto multiple sheets right before baking.

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