1 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar, tightly packed
1 large egg yolk
1 teaspoon vanilla extract
1 orange, zest only
2 1/4 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 cup turbinado sugar, for rolling
Chocolate Orange Ganache
1 cup dark chocolate chips
1/4 cup heavy cream
1/2 tablespoon unsalted butter, softened
1 teaspoon orange extract
1/8 teaspoon salt
DirectionsPre-heat oven to 375°F.
Add to stand mixer bowl, butter and sugars; cream together with paddle attachment until fluffy. Add egg yolk, vanilla, and zest, and beat well, pausing to scrape down the sides until ingredients are well-combined.
Turn mixer to low and add flour and salt, gradually, pausing and scraping down sides of the bowl.
Shape cookie dough into 1-inch balls and roll in turbinado sugar to coat. Transfer to parchment-lined baking sheet, allowing 2-inch spacing between each. Press down the center of each cookie with your thumb, creating a crater or indent for filling later. Transfer to refrigerator or freezer and chill at least 30 minutes as this will ensure the cookies maintain their shape while baking.
Bake cookies 8–10 minutes or until just slightly set. Cookies will be soft while warm, take care not to overbake. If your cookie wells lose shape you may re-shape the indent while cookies are still warm and pliable.
Allow cookies to cool completely on wire rack while you prepare the ganache filling.
Heat heavy cream in a small saucepan over low heat. Remove from heat and stir in chocolate chips and butter until completely melted. Whisk in orange extract and salt and cool ganache 10 minutes to thicken slightly before using.
Use a spoon to pour ganache into the crater of each prepared thumbprint cookie. Ganache will set firmly after 1–2 hours at room temperature or you can put them in the refrigerator for about 30 minutes to hasten the setting.
Yields 24 cookies.