• Oven temperature 350°

Cookie

• In a bowl, with an electric mixer on high speed, beat butter, granulated sugar, and brown sugar until smooth.
• Beat in egg yolks and vanilla until blended, scraping sides of bowl as needed.
• In another bowl, mix flour and salt. 
• With the mixer on low speed, beat flour mixture into butter mixture until well blended.
• Place the turbinado sugar in a shallow bowl.
• Shape dough into 1-inch balls and roll in the turbinado sugar to coat.
• Place the cookies 1 inch apart on buttered cookie sheet. You can skip coating the sheet with butter and use parchment paper instead. 
• Press your thumb into the center of each cookie to make a 1/2 inch indentation. 
• Refrigerate cookies for 30 minutes or longer.
• Bake cookies in at 350° oven until lightly browned, about 12 to 15 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. 
• Transfer cookies to a rack to cool completely. If the indentations disappear, make them again while the cookies are warm.
• Make Chocolate Ganache at this time.
• Carefully fill each indentation with about 1 tsp chocolate ganache. 
• Let stand until ganache is shiny and firm to touch, about 1 hour. You can chill them for about 30 minutes if desired.

Chocolate Ganache

• In a microwave bowl, cook for 2 minutes and stir every 15 seconds until the chocolate melts and the mixture is smooth.

  Do not over-melt and heat; the chocolate will dry and harden.

  When it looks like the chips are almost all melted, pull them from the microwave and mix them thoroughly.

  The mixing will disperse the heat and melt the remaining chocolate.
• Add the cream and mix. Allow for the chocolate to cool and thicken. Using a spoon, place a dollop of chocolate in the middle of the cookie. You may have to fix the shape with a spoon or knife.

  Let the cookies sit, and allow the chocolate to set up and harden.