I made these last year and they were super salty. I cut the salt by a fourth and that improved them dramatically! These are from my Martha Stewart Living magazine from December 2008. I am taking the cookies to a cookie exchange tomorrow night and I am really excited to see what I come home with. Unfortunately, C got a little carried away (Miss F too!) and I am now one cookie short of where I need to be for tomorrow, I hope they understand.
Makes 72 cookies
For the Cookies:
2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
1/2 teaspoon coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
For the Chocolate Ganache:
1 stick butter
8 ounces semisweet chocolate, chopped
3 teaspoons light corn syrup
To prepare the cookies:
1. Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined.
2. Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool.
3. Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.
To prepare the ganache:
Combine chocolate, 8 tablespoons butter, and corn syrup in a small heat-proof bowl. Set over a pot of simmering water; stir occasionally until melted and smooth. Allow to cool slightly. When cookies are cool, fill the thumbprints with the chocolate mixture.
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