Strawberry Chocolate Thumbprint Cookies with White Chocolate Glaze

For the cookies:
In a large bowl, whisk together the flour, cocoa powder and sea salt. Set aside.

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.

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.

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.

Mold the dough into a disk and wrap in plastic wrap. Refrigerate for at least 1 hour.

Once the dough has chilled, preheat oven to 350ºF and line 2 large baking sheets with parchment paper. Pour the coarse sugar into a shallow bowl and set aside.

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.

Bake at 350ºF 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.

For the glaze:
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.

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!