These are a copycat version of the cookies found in our local Tom Thumb and Albertsons. They are buttery and rich with a creamy truffle-type center of chocolate ganache.
Cookie:
2 sticks butter (1 cup), room temperature
1/2 cup white sugar
1/2 cup brown sugar
2 large egg yolks
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Ganache:
8 ounces chocolate chips (semi-sweet)
1/2 cup heavy whipping cream
Combine the flour, baking powder, and all-purpose flour in a bowl. Set aside. Cream together the butter and sugars using a mixer. Add in the Vanilla extract and egg yolks. Slowing mix in the dry ingredients. Stir just to combine. Do not over-mix. Roll into 1-2 tablespoon size balls and place on parchment paper. Gently press the center to make an indent. Bake in a 375-degree oven for 9-11 minutes. Do not let them brown. Cool fully on a wire rack.
Once fully cooled, make the ganache. Heat the heavy cream in a double boiler. Stir constantly and bring it to a gentle simmer but not a full boil. Pour this over the chocolate chips in a bowl. Let this mixture sit for 3 minutes and then whisk vigorously until all the chocolate is melted and has a creamy consistency. Place a teaspoon amount into the center of each cookie. Cool on the counter fully. The ganache will harden.
The Funky Oven 