Description
A sophisticated blend of deep chocolate and buttery salted caramel, these tender cookies offer a melt-in-your-mouth experience perfect for any occasion. The slight bitterness of the cocoa powder balances the rich, golden sweetness of the homemade filling for a truly professional finish.
Ingredients
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup granulated sugar (for caramel)
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter (for caramel)
- 1/2 teaspoon vanilla extract (for caramel)
- Flaky sea salt
Instructions
- Cream the softened butter and granulated sugar together until light, fluffy, and frosting-like.
- Beat in the room-temperature egg followed by the vanilla extract until well combined.
- Sift together the flour, cocoa powder, baking powder, and salt to remove lumps and aerate.
- Gradually mix the dry ingredients into the butter mixture until a cohesive dough forms, being careful not to overwork it.
- Roll dough into tablespoon-sized balls, press a deep indentation into each, and refrigerate for at least one hour.
- Bake at 350 F for 10-12 minutes, then immediately re-press the centers down with a spoon and let cool.
- Heat sugar and water in a heavy-bottomed pot until medium amber, then remove from heat and whisk in heavy cream, butter, and vanilla.
- Spoon the cooled, thickened caramel into the cookie centers and finish with a sprinkle of flaky sea salt.
Notes
For the smoothest caramel, avoid stirring the sugar while it is melting to prevent unwanted crystallization. If your kitchen is warm, consider chilling the baking sheet itself before placing the dough on it to help the thumbprint indentations keep their shape perfectly during the baking process.
- Prep Time: 2 hours 20 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Baking
- Cuisine: Southern