Melt in Your Mouth Chocolate Thumbprint Cookies

Steps

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1. 1
   Sift the flour, cocoa powder, and salt into a medium bowl, whisk well to combine, and set aside.
   ▶ ≈2:16
2. 2
   Using a stand mixer or hand mixer at medium speed, beat the softened butter and sugar together for about 1 minute until combined.
   ▶ ≈3:45
3. 3
   Scrape down the sides and bottom of the bowl with a rubber spatula, add the egg yolks and vanilla extract, and beat at medium speed for about 1 minute to incorporate.
   ▶ ≈4:31
4. 4
   Scrape down the bowl again, then gradually add the flour and cocoa mixture at low speed until just combined. The dough may appear dry and crumbly, so knead it by hand for about 1 minute until smooth.
   ▶ ≈5:35
5. 5
   Divide the dough in half. Cover the first half with plastic wrap and set aside. Portion the second half into 12-gram pieces and roll each piece into a smooth ball using your hands.
   ▶ ≈7:19
6. 6
   Place each ball on an ungreased baking pan, spacing them about 1 inch apart. Use your thumb or the handle of a wooden spoon to gently press an indentation into the center of each cookie.
   ▶ ≈8:36
7. 7
   Cover the baking pans with plastic wrap and refrigerate for at least 4 hours or overnight.
   ▶ ≈10:25
8. 8
   Preheat the oven to 350°F (180°C). Bake one sheet at a time on the center rack for 18 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
   ▶ ≈10:57
9. 9
   Melt the chocolate chips in a double boiler. Once the chocolate begins to melt, add the hot heavy cream and stir constantly with a whisk until smooth and glossy. Remove from heat and stir in the vanilla extract. Let cool completely before using.
   ▶ ≈11:35
10. 10
    Transfer the chocolate ganache into a piping bag and carefully fill the indentation in each cookie. Optionally, sprinkle Christmas sprinkles on top while the ganache is still soft. Wait for the chocolate to harden completely before serving.
    ▶ ≈13:37