dark chocolate thumbprint cookies
– 1 cup all-purpose flour – 1/3 cup Dutch processed cocoa powder – 1/2 tsp baking powder – 1/4 tsp sea salt fine – 1/2 cup unsalted butter softened – 1/3 cup dark brown sugar packed – 1/3 cup granulated sugar – 1 large egg room temperature – 1 tsp vanilla Ganache – 1/4 cup dark chocolate chopped – 1/4 cup heavy cream
– Line 2 baking sheets with parchment. – In a large bowl, whisk dry ingredients. – In a separate bowl, Beat butter and both sugars until light and creamy. – Beat in egg and vanilla. – Reduce mixer speed to low, add dry ingredients to wet and beat to combine. – Scoop dough into 1 Tbsp balls then place on cookie sheets spaced 2 inches apart. – Make an indent in the top of each cookie with your thumb. – Chill for 2 hours in refrigerator.
– Bake cookies for 10 to 12 minutes until the edges are set. Avoid overbaking. – Remove baking sheets from oven then deepen the indents with the backside of a 1/4 tsp measuring spoon. – Allow cookies to cool on the baking sheet for 5 min. then transfer cookies to a wire rack to cool completely before filling with ganache.
Ganache – Place chopped chocolate in a heat safe bowl. Set aside. – In a small saucepan, bring heavy whipping cream to a simmer over medium heat. (Do not boil.) – Pour hot cream over chocolate and allow the mixture to sit undisturbed for 3 minutes then stir until combined. – Allow ganache to cool for 5 minutes. – Use a spoon to fill the indent of each cookie with ganache. Top with sprinkles. – Allow ganache to set before serving.