Caramel Thumbprint Cookies

These cookies use a fudgy chocolate cookie base with a dollop of homemade caramel sauce in the center.

Combine flour, cocoa powder, baking soda, and salt in a medium bowl. Whisk together, then set aside.

In a large bowl, cream butter and sugar at medium-high speed until light and creamy. Add the egg and vanilla extract and beat on medium speed until combined.

Add the dry ingredients to the wet ingredients and fold them with a wooden spoon until combined.

Portion and shape the dough ans chill them in the fridge.

Meanwhile make the caramel sauce. Melt granulated sugar until amber brown.

Whisk in butter

Followed by heavy cream. You can now take it off the heat, ir for an extra chewy caramel, keep it cooking until it reaches 245°F (118°C.)

Bake the cookies, let them cool and then fill with caramel sauce.

Top with flaky salt. See the link for the full recipe!