1 cup cocoa powder
1/2 t salt
2 sticks butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 T heavy cream
2 t vanilla
Chocolate and Vanilla Ganache (below)
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, and add yolks, cream and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. The dough will appear dry, but will come together when you start rolling it into balls.
Roll balls using 2 t dough for each and roll in sugar (I used a 1 inch scoop baller.) Place 1 inch apart on parchment paper. Using your finger, make an indentation in the center of each ball. Bake, rotating sheets halfway through until cookies are just set, about 10 minutes. (If indentations lose definition, press centers lightly again.) Let cool slightly on baking sheet. Transfer cookies to wire racks and let cool completely.
Spoon warm ganache into center of each cookie. Let stand until firm, at least 15 minutes. Cookies will keep, covered, for up to 3 days.
Chocolate Vanilla Ganache
Makes about 1 cup
1/3 cup honey
1/3 cup heavy cream
1 T vanilla
4 oz (about 1/2 cup) semi-sweet chocolate (I used chocolate chips)
2 T butter, cut into pieces and softened
Combine honey, cream, and vanilla in a medium saucepan over medium heat. Bring to a simmer and cook stirring until honey dissolves. Remove from heat, cover and let stand for 10 minutes
Place chocolate in a small bowl. Pour cream mixture over chocolate and let stand for 1 minute. Stir until smooth. Add butter and continue to stir until incorporated. Let cool slightly and then spoon immediately into cookies.
*SOOO delicious and PERFECT for a baby or bridal shower because they are small and dainty.
*Makes about 50 cookies
*From My Kitchen Cafe