1 cup unsalted butter, softened to room temperature
2/3 cup granulated sugar
1 large egg yolk
1 teaspoon alcohol-free vanilla extract
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup heavy cream
1 cup semi sweet chocolate chips
2 tablespoons festive red and green sprinkles
Instructions
Start by preheating your oven to 350 degrees Fahrenheit and lining two large baking sheets with parchment paper. In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about two to three minutes of high speed mixing. Add the egg yolk and the alcohol-free vanilla extract, beating again until everything is fully combined and smooth.
In a separate medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, and salt. Gradually add these dry ingredients to the butter mixture while mixing on a low speed. Continue mixing just until the flour streaks disappear. Be careful not to overwork the dough, as this can make the cookies tough instead of tender.
Scoop about one tablespoon of dough at a time and roll it between your palms to form a smooth ball, roughly one inch in diameter. Place the balls on the prepared baking sheets, spacing them about two inches apart. Use your thumb or the back of a small measuring spoon to gently press an indentation into the center of each ball. If the edges crack significantly, you can use your fingers to gently smooth them back together.
Place the baking sheets in the oven and bake for 9 to 11 minutes. The cookies should look set on the edges but still feel slightly soft to the touch. Remove them from the oven and, if the centers have puffed up slightly, gently press the indentation again while they are still warm. Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the filling by placing the chocolate chips in a small heat proof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer, then pour it over the chocolate chips. Let it sit for three minutes before whisking until the mixture is glossy and smooth. Allow the ganache to sit at room temperature for about ten minutes until it thickens slightly but is still pourable.
Carefully spoon or pipe the chocolate ganache into the center of each cooled cookie. While the chocolate is still wet, add a pinch of festive sprinkles to the top of each one. Allow the ganache to set completely, which usually takes about thirty minutes, before serving or storing. This ensures the centers stay in place and look perfect for your Christmas display.
