Dark Chocolate Thumbprint Cookies

These are definitely not the thumbprint cookies we ate as kids! This recipe came from Martha Stewart, with my tweaks added in. These cookies are supposed to have a slight saltiness to them...it is the salt that balances the dark chocolate and cocoa as well as enhancing the sweetness of the vanilla and honey in the ganache...Enjoy!

Dark Chocolate Thumbprints

2 cups all-purpose flour
1cup plus 1 tbsp unsweetened cocoa powder
1 1/2 tsp kosher or fluer de sel salt
2 sticks unsalted butter, softened
1 1/3 cups sugar
2 large egg yolks
2 tbsp heavy cream
2 tsp pure vanilla extract (homemade is best - will post how to later)

Preheat oven to 350. Sift flour, cocoa powder and salt into a small bowl. Cream butter and sugar with 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.

Roll balls using a scant tablespoon dough for each cookie. 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 indention. Bake rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentions lose definition, press centers again). Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool completely.

Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes.


Chocolate Vanilla Bean Ganache

1/3 cup honey
1/3 cup heavy cream
1 vanilla bean, split & scraped, pod reserved
4 oz good quality dark chocolate*
2 tbsp unsalted butter, cut into pieces

Combine honey, cream, and vanilla seeds & pod in medium saucepan over medium heat. Bring to a simmer, and cook, stirring until honey dissolves. Remove from heat, cover, and let stand 20 minutes.

Remove vanilla pod and return cream mixture to a simmer. Add chopped chocolate and remove from heat. Let stand 1-2 minutes. Add butter and stir until fully incorporated. Let ganache cool slightly, and then fill cookies immediately.

* I use Sharfenberger 70% dark chocolate bar (blue wrapper) find it at HEB in chocolate/candy isle. 4 oz equals about a bar and a half.