Chocolate Thumbprint Cookies

Ingredients

• 1/2 cup unsalted butter, (at room temperature)
• 2/3 cup granulated sugar
• 1 large egg yolk, (at room temperature )
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream
• jimmies, sprinkles, nonpareils

Instructions

1. 1

   --- Make The Cookies ---

2. 2

   Preheat oven to 350°F (177°C) degrees. Spray with nonstick cooking spray.

3. 3

   In a stand-up mixer using a paddle attachment, on medium speed, cream together butter (1/2 cup) and sugar (2/3 cup), until light and fluffy, about 2 minutes.

4. 4

   Add the egg yolk (1), milk (2 tablespoons). and vanilla (1 teaspoon) and beat until combined.

5. 5

   In a separate mixing bowl, whisk together flour (1 cup), cocoa (1/3 cup), and salt (1/4 teaspoon).

6. 6

   Gradually add the flour mixture to the butter mixture and mix well.

7. 7

   Shape dough using a medium cookie scoop then roll into a ball.

8. 8

   Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make an indentation in center of each ball. Refrigerate for 2-30 minutes.

9. 9

   Bake until set, about 10-12 minutes, switching and rotating sheets halfway through baking.

10. 10

    --- Make The Chocolate Ganache Filling: ---

11. 11

    Place the chocolate chips (1 cup) in a mixing small bowl.

12. 12

    Heat the heavy whipping cream (1/2 cup) in the microwave, or on the stove, until just about boiling.

13. 13

    Pour the heavy cream over the chocolate chips and let sit for 1 minute.

14. 14

    Briskly whisk together the cream and chocolate until smooth.

15. 15

    --- Assemble: ---

16. 16

    Fill each well of the cookies with ganache.

17. 17

    Chill the cookies in the fridge for 10-15 minutes to allow the ganache to set.

18. 18

    If desired, garnish with jimmies, sprinkles, or nonpareils.