So here we go...
Cookies (adapted recipe from here):
1 cup butter
1 cup powdered sugar
2 egg yolks
1 tsp vanilla
1/2 tsp almond extract
2 1/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
Melted chocolate topping:
1 cup dark chocolate raspberry baking chips
4 tbsp heavy whipping cream
Cream together butter and powdered sugar until the texture is smooth. Add egg yolks, vanilla extract and almond extract. Mix well. In a separate bowl combine flour, baking powder and salt. Slowly add the flour mixture to the butter/sugar mixture.
Preheat oven to 350 and prepare a cookie sheet by using parchment paper or by spraying the sheet with a light coating of cooking spray.
Roll dough into small balls, about 1 inch. Place on cookie sheet and press a small indent into the dough ball. Use your thumb or the handle of a wooden spoon.
Bake cookies for 10 minutes. Remove from oven and let them rest on the pan for a minute or two before moving them to the cooling rack.
For the topping, combine chips and cream together in a microwaveable bowl. Start by microwaving the two ingredients for 1 minute. Remove and stir together. Keep microwaving until the chocolate has a smooth texture.
I let the cookies cool for about 45 minutes before adding the chocolate. I waited 2 seconds, maybe less, to eat one. The chocolate eventually hardens but I can not resist eating at least one cookie with all of its melted chocolate goodness. I used a spoon to drip the chocolate into the indent of the cookie. Another way is to pour the chocolate into a Ziploc bag and cut off a small corner and squeeze the chocolate onto the cookie.