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 mats to ensure the cookies do not stick and to help them bake evenly.
In a medium bowl, whisk together the flour, cocoa powder, and salt. Make sure to break up any large lumps of cocoa so the dough is smooth and consistent throughout.
In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about two to three minutes with an electric mixer.
Mix in the egg yolk, alcohol-free vanilla extract, and milk until fully incorporated. The mixture should look creamy and smell wonderful.
Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until a soft dough forms. Do not overmix, as this can make the cookies tough rather than tender.
Roll the dough into small balls, about one inch in diameter. Place them two inches apart on the prepared baking sheets. Use your thumb or the back of a small measuring spoon to press a deep indentation into the center of each ball.
Bake for 10 minutes or until the edges are set. If the centers have puffed up slightly during baking, gently press them down again while the cookies are still warm to maintain the well.
While the cookies cool, heat the heavy cream until simmering and pour it over the chocolate chips. Let it sit for a minute, then stir until smooth. Spoon the ganache into the centers of the cookies and add sprinkles if desired.
