-
1
For the cookies:
-
2
In a large bowl, whisk together the flour, cocoa powder and sea salt. Set aside.
-
3
In a heat safe bowl, microwave the semi-sweet chocolate chips in 20-second increments, stirring after each increment until they have melted completely. Set aside to cool slightly.
-
4
In a stand mixer with paddle attachment fixed, cream together the butter and sugars until fluffy. Add the egg yolks, one at a time, until incorporated. Add the vanilla extract and melted chocolate and mix once again to combine.
-
5
With the mixer set to the lowest speed setting, add the dry ingredients into the wet until all has been added. Increase the speed to medium-high and mix until a soft dough forms.
-
6
Mold the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.
-
7
Once the dough has chilled, preheat oven to 350u00b0F and line 2 large baking sheets with parchment paper. Pour the coarse sugar into a shallow bowl and set aside.
-
8
Roll cookie dough into 1-inch balls, and roll the balls in the coarse sugar, coating them completely. Place the balls onto prepared baking sheets, spacing them at least 1 inch apart. Press each cookie down with your thumb (the dough may crack just a bit) and spoon 1/2 teaspoon of the strawberry preserves into each thumbprint.
-
9
Bake at 350u00b0F for 15-18 minutes or until the the cookies are set. Remove from oven and transfer the cookies to a wire rack to cool completely. While your cookies are cooling, prepare your glaze.
-
10
For the glaze:
-
11
In a bowl, combine the ingredients for the white chocolate glaze. Whisk until smooth. You want the glaze to be on the thicker side, while staying away from the consistency of a frosting. If you find the glaze to be too thin, add a tablespoon more of confectioner's sugar or more as needed.
-
12
Drizzle the glaze onto the cooled cookies with a spoon or piping bag. Once the glaze has set on the cookies, store in an airtight container for a week or two. Enjoy!
