extra granulated sugarfor rolling the cookie balls in
1 1/2cupsemi-sweet chocolate chips
1/4tsppure vanilla extract
Mix the butter, granulated sugar and brown sugar together in a large bowl until light and fluffy, about 3 minutes.
Add the egg yolk, vanilla extract and almond extract and mix again until smooth.
Stir the flour and cocoa powder together, then stir into the wet ingredients until a thick dough starts to form. Cover and refrigerate for at least one hour before forming the cookies.
Preheat the oven to 350F and line a cookie sheet with parchment paper and set aside.
Form 1-inch balls from the cookie dough. Dip them into the granulated sugar and place 12 to 18 cookies on the prepared baking pan.
Press the centers of the cookies down with the back of a small measuring spoon or your thumb then bake for 8-10 minutes or until the cookies have set and start to dry out around the edges.
Using a larger measuring spoon, press down the center of the cookies while they are still hot to reform the divot as it will have risen while baking.
Repeat the baking process with the remaining dough.
While the cookies are cooling, heat the heavy cream and butter together in the microwave for 30 seconds or until hot but not boiling.
Pour it over the semisweet chocolate chips in a medium bowl and pour in the vanilla extract then stir a couple of times to coat all of the chocolate chips.
Let it sit for about 5 minutes or until the chocolate chips have melted completely.
Stir to incorporate all the ingredients together then pour the chocolate into the divot of the cooled cookies and lightly spread out the top.
Let these cookies cool for about two hours or until the chocolate has set on top.
This recipe will make 25-30 cookies depending on the size you roll the dough balls.
As every oven runs at a different temperature, be sure to keep an eye on the cookies. Bake for 16-20 minutes.
Too much flour will produce a crumbly, dry cookie dough. First, aerate your flour with a spoon by gently mixing the flour, ridding of any clumps or packed down areas. Use a spoon to scoop the flour into a measuring cup, lightly. Do not tap or pack the flour into the measuring cup. Level the measuring cup with a straight edge, something like the back end of a butter knife. Use the same process to measure your cocoa powder.