Thumbprint Cookies with Chocolate: Baked

Instructions:

1. In a large bowl, beat the softened butter and granulated sugar until the mixture is pale and fluffy.
2. Add the egg and vanilla extract, beating on medium speed until fully incorporated and smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed until streaks of flour disappear.
4. Scoop approximately 1 tablespoon of dough and roll into smooth balls. Place them 2 inches apart on a parchment-lined baking sheet.
5. Use your thumb or a round stamp to press a shallow indentation into the center of each ball.
6. Bake at 350°F (175°C) for 8–10 minutes.
7. Remove cookies from the oven and, while still hot, gently press the center again with a stamp to ensure the well doesn't rise.
8. Prepare filling by microwaving chocolate chips and heavy cream in 20-second bursts, stirring until glossy.
9. Carefully spoon the melted chocolate ganache into the center of each warm cookie.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to fully set.