Ingredients
Equipment
Method
- Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, salt, and baking powder. Set aside.
- In a large bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated white sugar together for about 2 minutes, until creamy.
- Add the egg yolks and vanilla to the butter mixture. Beat until the mixture looks pale and fluffy, about 1–2 minutes.
- Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
- Divide the dough into 34 equal pieces (about 1 tablespoon each) and roll each portion into a ball.
- Arrange the dough balls on the prepared baking sheets.
- Using a 1/4 teaspoon measuring spoon, gently press into the center of each dough ball to make an indentation.
- Place the trays with indented dough balls in the refrigerator to chill for at least 1 hour.
- When ready to bake, preheat the oven to 350°F (175°C).
- Space the chilled cookie dough balls about 1 1/2 inches apart on the baking sheets.
- Bake in the preheated oven for 9 to 11 minutes. The edges should be set and the centers slightly soft.
- Immediately after removing from the oven, gently press the center of each cookie again with the 1/4 teaspoon. If desired, use a round cookie or biscuit cutter to carefully reshape the hot cookies for a perfect circle.
- Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely.
- Add the chocolate chips to a small heatproof bowl.
- In a small saucepan or in the microwave, heat the heavy whipping cream until just about to boil.
- Pour the hot cream over the chocolate chips and let stand for 1 minute.
- Stir the mixture until the chocolate and cream are fully combined and smooth.
- Spoon about 1 teaspoon of ganache into each cookie's indent, using more if you have extra room.
- If desired, decorate the tops of the cookies with nonpareils while the ganache is still soft.
- Chill the filled cookies in the refrigerator for 10–15 minutes until the ganache is set.
Nutrition
Notes
For best results, chill the shaped dough for a full hour to prevent spreading in the oven. The cookies stay fresh in an airtight container at room temperature for up to three days, or can be frozen for up to two weeks. Fill with ganache only after cookies are completely cooled for a clean finish. You may substitute regular cocoa powder, but Dutch process gives a deeper color and richer flavor. Let the ganache set fully before stacking or transporting cookies. Enjoy these with coffee or cold milk, and feel free to customize with any sprinkles or leave them bare for a classic look.