Optional: Festive sprinkles or crushed candy canes
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper or silicone baking mats to ensure the cookies do not stick. In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, and salt until well combined and free of lumps.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium high speed. Continue mixing for about two minutes until the mixture is light and fluffy. Add the egg yolk and alcohol free vanilla, then beat again until everything is smooth.
Turn the mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix just until the flour disappears. Stir in the two tablespoons of heavy cream to help the dough come together. Be careful not to overmix, as this can make the cookies tough.
Scoop about one tablespoon of dough at a time and roll it into a smooth ball between your palms. Place the balls on the prepared baking sheets 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, you can gently pinch them back together with your fingers.
Bake the cookies for 10 minutes. They should look set around the edges but still appear slightly soft in the center. As soon as you take them out of the oven, use the back of a spoon to gently press the centers again if they puffed up during baking. Let them cool on the baking sheet for five minutes before moving them to a wire rack.
While the cookies cool, place the chocolate chips in a small heat proof bowl. Heat the remaining heavy cream in a small saucepan or the microwave until it just begins to simmer. Pour the hot cream over the chocolate chips and let it sit for two minutes. Whisk the mixture until it is shiny and completely smooth.
Carefully spoon the warm chocolate ganache into the center of each cooled cookie. If you want to add a Christmas touch, top the ganache with festive sprinkles or a tiny piece of peppermint while it is still wet. Let the ganache set completely before serving or storing.
