Thumbprint Cookies Chocolate (Print Version)

# Ingredients:

01 - 1/2 cup (40g) processed cocoa powder.
02 - 1 1/2 teaspoons vanilla extract.
03 - 3/4 cup (165g) brown sugar, packed.
04 - 1/4 cup (50g) white sugar.
05 - 1 cup (200g) chocolate chips, semi-sweet.
06 - 1/2 cup of heavy cream.
07 - 3/4 cup (168g) softened, unsalted butter.
08 - 1 1/2 cups (188g) all-purpose flour.
09 - 1/2 teaspoon salt.
10 - 1/2 teaspoon baking powder.
11 - 2 egg yolks, make sure they're at room temperature.
12 - Sprinkles or nonpareils, optional for decorating.

# Instructions:

01 - Grab some parchment paper for your trays. Mix together cocoa, flour, salt, and baking powder in a bowl.
02 - Blend sugars and butter about 2 minutes. Stir in yolks and vanilla, then fold in dry mix until smooth.
03 - Divide dough into 34 rounds; press the centers with a 1/4 teaspoon. Chill dough balls for an hour.
04 - Put the dough into a 350°F oven for 9 to 11 minutes. Make new dips with the back of a spoon while still hot.
05 - Pour heated cream over chocolate, let it rest a minute, then stir till it's completely smooth.
06 - Spoon ganache into cookie indentations. Sprinkle on decorations if you like, then chill 10-15 mins to firm.

# Notes:

01 - Spoon flour into the cup, then level it out.
02 - Set aside an hour of fridge time for the dough.
03 - Store in an airtight container; good for 3 days.

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