Chocolate Thumbprint Cookies (Print Version)

# Ingredients:

01 - 1 1/2 cups all-purpose flour (188g).
02 - 1/2 cup Dutch process cocoa powder (40g).
03 - 1/2 teaspoon salt.
04 - 1/2 teaspoon baking powder.
05 - 3/4 cup soft unsalted butter (168g).
06 - 3/4 cup packed light brown sugar (165g).
07 - 1/4 cup white sugar (50g).
08 - 2 egg yolks, room temperature.
09 - 1 1/2 teaspoons vanilla extract.
10 - 1 cup semi-sweet chocolate chips (200g).
11 - 1/2 cup heavy cream (120ml).
12 - Sprinkles for topping (optional).

# Instructions:

01 - Put flour, Dutch cocoa, salt and baking powder in a bowl. Whisk them together until well mixed.
02 - Beat butter with both sugars until fluffy. Mix in egg yolks and vanilla until light. Fold in dry ingredients just until combined.
03 - Roll dough into 34 small balls. Make a dent in each with a measuring spoon. Chill for one hour.
04 - Heat oven to 350°F. Space cookies on lined baking sheets. Bake 10 minutes. Reshape dents while hot.
05 - Heat cream until hot. Pour over chocolate chips, wait one minute, then stir until smooth.
06 - Fill each cookie with ganache. Add sprinkles if desired. Chill 15 minutes to set.

# Notes:

01 - Spoon and level flour for accurate measuring.
02 - Shape cookies while still warm for perfect circles.
03 - Store in airtight container up to three days.

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