Ingredients
- 1 ) 2 cups all-purpose flour
- 2 ) 1 cup unsweetened Dutch process cocoa powder
- 3 ) 1 teaspoon coarse salt
- 4 ) two sticks butter
- 5 ) 1 1/3 third cups sugar, plus more for rolling
- 6 ) two large egg yolks
- 7 ) 2 tablespoons heavy cream
- 8 ) 3 teaspoons pure vanilla extract
- 9 ) 8 ounces bittersweet chocolate
- 10 ) 1 cup heavy cream
- sprinkles
Preparation
Step 1
1) preheat oven to 350
2) lined baking sheet with parchment paper
3) sift together flour, cocoa powder, and salt
4) in a mixing bowl cream together the butter and sugar until light and fluffy
5) add yolks, heavy cream and vanilla, and beat until well combined
6) scraped down sides of the bowl, and add the flour mixture, beating at a very low speed until combined
7) roll about 1 1/2 teaspoons of dough into balls, then roll in sugar
8) Place 1 inch apart on lined cookie sheet. Using your thumb, gently press in the center of each cookie to create an indentation
9) slide the cookie sheet into the oven, bake, rotating sheets halfway through, until the cookies are set, about 10 minutes if the indentation looses its definition, press the center's again
10) let cool for five minutes on baking sheet
11) transfer cookies to wire racks, and let cool
chocolate ganache:
1) in a heavy saucepan bring the heavy cream to will boil. Remove from the heat.
2) add the bittersweet chocolate and let sit for five minutes
3) stir until melted and glossy
4) place in the refrigerator for 30 minutes
filling the thumbprints:
1) using a small teaspoon fill each of the cookies
2) place on a cookie sheet that will fit into the refrigerator
3) sprinkle each cookie with some sprinkles
4) slide into the refrigerator until set, about two hours