Servings: 24 cookies 1x
- Combine flour, baking powder and salt together in a bowl and set to the side. Beat softened butter and sugar together with an electric mixer until just combined. Don’t over beat because it can cause the cookies to spread when baked.
- Add the egg yolks and vanilla extract into the bowl and beat to combine, scraping the sides as needed. Gradually mix in the flour mixture, again scraping the sides as needed, until fully combined.
- Line a large plate or something that will fit in your fridge with parchment paper. Scoop dough balls with a 1.5 tbsp cookie scoop and roll each into a nice tight ball. Then, press down into the center of each ball with your thumb – nearly to the bottom, but not puncturing through. Place them all on the parchment lined plate or tray.
- Chill the dough balls for at least one hour in the refrigerator. Preheat the oven to 375F and transfer the dough to a parchment lined baking sheet, leaving some space between them
- Bake the cookies at 375F for 10-12 minutes, until golden brown around the edges. The thumbprint may have risen some as the cookies baked so you can push it back down while the cookies are hot with the back of a small spoon.
- Allow the cookies to cool completely and while they cool prepare the ganache. Heat heavy cream until just under a boil then pour it over the chocolate chips in a small mixing bowl. Whisk the cream and chocolate together vigorously until the chocolate is fully melted and a smooth mixture remains. Let the ganache sit for at least 10 minutes.
- Spoon the chocolate ganache into the center of the fully cooled cookies. Serve the cookies on their own or topped with powdered sugar or melted caramel!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.