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Chocolate Thumbprint Cookies with Peppermint Frosting

kept byKaltano

For the cookies:
4 oz bittersweet chocolate, chopped (I used a 4oz bar of Ghirardelli bittersweet chocolate)
1 1/2 cup flour
1/2 cup unsweetened cocoa powder
1 tsp kosher salt
1 cup butter, softened
1/2 cup sugar
2 Tbsp dark brown sugar
2 egg yolks
1 tsp vanilla extract
1/2 cup sugar (for rolling cookies in)

For the frosting:
1/2 cup butter, softened
6 oz white chocolate, melted
2 cup powdered sugar
1 Tbsp milk
1/4 tsp peppermint extract



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