Ingredients
Method
- Instructions
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the egg yolk and vanilla extract, mixing until well combined.
- Gradually add the flour and salt. Stir until a soft dough forms.
- Scoop about 1 tablespoon of dough, roll into a ball, and coat with sugar. Place on a parchment-lined baking sheet.
- Using your thumb or the back of a spoon, gently press a well in the center of each dough ball.
- Bake at 350°F (175°C) for 12–14 minutes, or until the edges are lightly golden. Allow cookies to cool completely.
- Prepare the ganache: heat the heavy cream until simmering, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth and glossy. Stir in butter if desired for extra shine.
- Spoon or pipe the ganache into the cooled cookie wells. Let set before serving.
Notes
Notes & Tips
If the dough is too soft, chill it for 20 minutes before rolling.
Use high-quality chocolate for the best flavor.
Sprinkle with crushed peppermint, sea salt, or festive toppings before the ganache sets.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.