Thumbprint Choco Treats (Print Version)

# Ingredients:

01 - 1 1/2 cups (188g) plain flour.
02 - 1/2 cup (40g) cocoa powder, Dutch-processed.
03 - 1/2 tsp baking powder.
04 - 1/2 tsp salt.
05 - 3/4 cup (168g) softened unsalted butter.
06 - 1/4 cup (50g) white sugar.
07 - 3/4 cup (165g) packed brown sugar.
08 - Two egg yolks, room temp.
09 - 1 1/2 tsp vanilla.
10 - 1 cup (200g) chocolate chips, semi-sweet.
11 - 1/2 cup of heavy cream.
12 - Sprinkles or nonpareils (optional).

# Instructions:

01 - Put parchment on baking trays. Stir flour, cocoa, salt, and baking powder together.
02 - Beat the butter with the sugars for around 2 minutes. Add in vanilla and yolks. Slowly mix in the dry ingredients until smooth.
03 - Scoop into 34 small balls, press indents using a 1/4 tsp, and cool in the fridge for an hour.
04 - Put in a 350°F oven for 9 to 11 minutes. While they're warm, press indents again.
05 - Pour your hot cream onto the chocolate chips. Wait a minute, then stir it into a silky mixture.
06 - Spoon ganache into the cookies, sprinkle decor on top if you want. Let them chill for 10-15 minutes.

# Notes:

01 - Spoon flour into the cup, then level it off.
02 - Chilling the dough takes an hour.
03 - Store up to three days in a sealed container.

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