Preparing the Cookie Dough

1. Preheat the oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone baking mats.
2. In a medium-sized bowl, whisk together the flour, cocoa powder, salt, and baking powder.
3. In a large mixing bowl, beat the softened butter, light brown sugar, and white sugar together until light and fluffy.
4. Beat in the egg yolks one at a time, making sure they’re fully incorporated before adding the second yolk. Stir in the vanilla bean paste or vanilla extract.
5. Gradually add the dry ingredients to the butter mixture. Mix until the dough is smooth and no dry flour remains.

Shaping and Baking the Cookies

6. Using a tablespoon or cookie scoop, form dough balls about 1 inch in diameter. Place them on the prepared baking sheets, spacing them about 2 inches apart.
7. Gently press your thumb into the center of each dough ball to create an indent.
8. Bake for 10-12 minutes. The edges should be set, but the centers will remain slightly soft. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Filling the Thumbprints with Caramel

9. Once the cookies have cooled, carefully fill the thumbprint indents with your caramel sauce. You can use store-bought caramel sauce or make your own.

Adding the Chocolate Ganache

10. In a heatproof bowl, heat the heavy whipping cream in the microwave until it begins to simmer. Pour the hot cream over the semi-sweet chocolate chips and let it sit for a few minutes.
11. Stir the mixture until it’s completely smooth and glossy.
12. Spoon a generous amount of ganache over the caramel-filled thumbprints. Optionally, sprinkle nonpareils on top for added texture and a festive touch.