Chocolate Thumbprint Cookies (Print Version)

# Ingredients:

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

# Instructions:

01 - Set up baking trays with parchment paper. Mix together cocoa powder, baking powder, flour, and salt.
02 - Beat together softened butter and both sugars for 2 minutes. Add vanilla and yolks, then mix in the dry mix until it comes together.
03 - Shape 34 small balls, press each with the back of a 1/4 teaspoon to create a dent. Chill them for an hour.
04 - Cook at 350°F for 9-11 minutes. Push the indents back in while they're still warm.
05 - Pour steaming cream over chocolate chips. Wait a minute, then stir until it's all smooth.
06 - Spoon the ganache into the cookies, pop on decorations if you'd like. Let them sit for 10-15 minutes so everything sets.

# Notes:

01 - Scoop and level flour for best results.
02 - Dough needs to chill for at least an hour.
03 - Store in an airtight box for up to 3 days.

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