Picture credit from PinchOfYum.com
- 2 cups all-purpose flour
- 1 cup plus 1 tablespoon unsweetened cocoa powder
- 2 teaspoons 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
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.
Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With your thumb, press gently in the center of each to create an indentation. Bake 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.
Spoon warm ganache into center of each cookie and decorate with your favorite sprinkle. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.