Chocolate Thumbprint Cookies

1. To your stand mixer add the butter and sugar and cream on high speed for 3-4 minutes until light and fluffy.
2. Add in vanilla extract and beat for 10 seconds until well combined.
3. Sift together flour, unsweetened cocoa powder and salt, add to the stand mixer on the lowest speed setting until just combined.
4. Add the dough to a bowl, cover and refrigerate for 30 minutes.
5. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
6. Roll 1" balls of dough and place on baking sheets.
7. Using the bottom of a wooden spoon, gently press an indent into the cookies about 1/2" deep.
8. Bake for 18-20 minutes or until they look dry and set.
9. Let cool 5 minutes before removing from the baking sheets.

To Finish:

1. Add the chocolate chips and heavy cream to a microwave safe bowl.
2. Microwave for 30 seconds.
3. Let sit for 15 seconds, microwave a second time for 30 seconds.
4. Let sit for 1 minute. then stir well until smooth.
5. With a small spoon pour the ganache into the cooled cookies.
6. Let the ganache harden for 20-30 minutes before eating if you want the ganache to thicken.