Double Chocolate Thumbprint Cookies

Gather the ingredients - * Butter * Powdered sugar * Flour * Cocoa powder * Milk * Heavy cream * Chocolate

– With the mixer on low speed, beat butter before slowly adding the powdered sugar. – In a small  bowl, mix together the flour and cocoa powder.  Slowly add the dry ingredients to the butter mixture. – Mix just until no large lumps of flour remain.  The dough should come together in large crumbles.

Shape the dough into a disc and wrap it tightly with plastic wrap.  Place it in the fridge to chill for 15 minutes.

– When the dough is  chilled, place it on a lightly floured surface and roll it to 1/4"  thick.  Cut out as many 1.5" round cookies as you can. – Use your thumb to create a small well in the center of each cookie.

– Place the cookies on a  parchment lined baking sheet and put them into the freezer to chill for  15 minutes. – Bake the chilled cookies for 12-15  minutes.

– Place the finely chopped chocolate in a small, heat-proof bowl. – Heat  the heavy cream (in the microwave or on the stovetop) just until it  begins to steam.  Add the cream to the chocolate and allow it to sit for  1 minute.

Stir the ganache until it is smooth and the chocolate has fully melted.   Place as much ganache as will fit into the center of each well (about 1  teaspoon).

(Optional) Add a drizzle of melted chocolate (I'm using dark, but any chocolate will work) and a sprinkle of flakey sea salt.

Allow the ganache to set completely before enjoying (about 10 minutes in  the fridge or 30 minutes at room temperature).  Store any leftovers in  an airtight container in the fridge for up to three days.

Full recipe at