1/2 cup sparkling sugar or powdered sugar for rolling, or just leave plain
FOR THE CARAMEL-
1 cup granulated sugar
6 tablespoons unsalted butter, cut into tbsp.-size chunks
1/2 cup heavy cream
1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling
Instructions
Preheat oven to 350°.
Sift flour, cocoa powder, and salt into a bowl.
In another bowl with a mixer on medium speed,
beat butter and granulated sugar until pale and
fluffy. Reduce speed to low and add egg yolk,
cream, and vanilla. Gradually beat in flour
mixture.
Scoop dough into rounded 1-tsp. portions and roll
into balls, then roll balls in sparkling or
powdered sugar to coat. Place 2 in. apart on
parchment paper-lined baking sheets. With end of
a thick-handled wooden spoon, gently press an
indentation into center of each cookie. Bake
until cookies are just set, about 10 minutes.
(The depressions tend to fill in a bit as they
bake, so as soon as they're out of the oven, give
them another press with the spoon if necessary.)
Slide parchment with cookies onto cooling racks
and let cool. If you've used powdered sugar, sift
a little more onto the cookies.
Make caramel- Put granulated sugar in a large
nonstick frying pan; spread evenly. Heat over
medium-high heat, stirring constantly with a
wooden spoon. Sugar will form clumps but
eventually will melt and turn into a dark, amber-
colored liquid, about 6 minutes. As soon as it's
liquefied, reduce heat to medium-low. Add butter
and stir until incorporated. Stirring constantly,
drizzle in cream. Boil 1 minute, stirring, then
remove from heat and stir in 1/4 tsp. sea salt.
Scrape into a bowl and let cool completely.
Assemble cookies- Spoon about 1/4 tsp. caramel
into each cookie, then sprinkle with a few grains
of sea salt.
You'll have more caramel than you need, but
that's never a bad thing--it's great on ice
cream. Don't be tempted to cook a half-batch of
caramel, as it won't cook right and will seize
up.
Make ahead- Caramel, up to 5 days, chilled (let
soften at room temperature before spooning into
cookies). Baked cookies, up to 1 week, chilled
airtight.
Originally Submitted
12/8/2016
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