Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup Dutch-process cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 2 egg yolks, room temperature
- 1 1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- Nonpareils (optional)
Instructions:
- Line two baking sheets with parchment paper.
- Whisk flour, cocoa, salt, and baking powder together.
- Cream butter, brown sugar, and granulated sugar for 2 minutes.
- Add egg yolks and vanilla; mix until fluffy.
- Add dry ingredients and mix just until combined.
- Roll 34 dough balls (about 1 tbsp each).
- Press an indent in each using 1/4 tsp.
- Chill for 1 hour.
- Bake at 350°F (175°C) for 9–11 minutes.
- Re-indent the centers while warm and let cool.
- Heat cream until almost boiling; pour over chocolate chips. Let sit 1 minute, then stir smooth.
- Fill each cookie center with ganache and add sprinkles if desired.
- Chill 10–15 minutes to set.