Chocolate Thumbprint Treats (Print Version)

# Ingredients:

01 - Dutch cocoa powder, 1/2 cup (40g).
02 - Unsalted butter, softened, 3/4 cup (168g).
03 - Semi-sweet chocolate chips, 1 cup (200g).
04 - Egg yolks at room temp, 2.
05 - Heavy cream, 1/2 cup.
06 - Granulated sugar, 1/4 cup (50g).
07 - Salt, 1/2 teaspoon.
08 - 1 1/2 teaspoons of vanilla extract.
09 - Light brown sugar, 3/4 cup (165g).
10 - Nonpareils for topping (optional).
11 - 1/2 teaspoon of baking powder.
12 - 1 1/2 cups (188g) plain flour.

# Instructions:

01 - Get parchment on the baking sheets. In a bowl, mix baking powder, cocoa, flour, and salt.
02 - Blend the butter with sugars for 2 minutes. Add in the yolks and vanilla, then slowly stir in the dry mix.
03 - Shape 34 little balls, press indents in each with a 1/4 teaspoon, then chill 'em for 60 minutes.
04 - In a 350°F oven, bake cookies for 9-11 minutes. While warm, press the indents again.
05 - Pour steamed cream onto the chocolate. Wait 1 minute and stir until creamy.
06 - Spoon ganache into indents, pop on sprinkles if you'd like, and chill for about 10 minutes to set.

# Notes:

01 - Scoop and level the flour after measuring.
02 - Dough needs to chill for 60 minutes.
03 - Good in a sealed container up to 3 days.

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