Day 21-Chocolate Salted Caramel Thumbprint Cookies
December 21, 2015
Chocolate Salted Caramel Thumbprint Cookies
This recipe came in my most recent issue of Sunset Magazine (December 2015). I was intrigued! Salted Caramel is so popular right now and the cookies looked delectable! Well it took us a couple tries but we are happy with the end result. Don't overcook the caramel or it will become very bitter! I should have made the holes slightly larger to accommodate more caramel!
We rolled them in a combo of sugar in the raw and regular granulated sugar prior to baking.
1 cup flour
Generous 1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
1 large egg yolk
1 tbsp. heavy whipping cream
1 tsp. vanilla extract
1/2 cup sparkling sugar or powdered sugar for rolling (or just leave plain)
1 cup granulated sugar
6 tbsp. unsalted butter, cut into tbsp size chunks
1/2 cup heavy cream
1/4 tsp. fine sea salt, plus about 1/2 tsp. for sprinkling
Make cookies: preheat oven to 350F. Combine flour, cocoa powder, and salt into a bowl. In another bowl with a mixer on medium speed, beat butter and sugar until pale and fluffy. Reduce speed to low and add egg yolk, cream, and vanilla.Gradually beat in flour mixture.
Scoop dough into 1 inch rounded portions and roll into balls, then roll balls in sparkling or powdered sugar to coat. Place 2 inches apart on parchment paper-lined baking sheets. With endof a thick-handled wooden spoon, gently press an indentation into center of each cookie. Bake untl cookies are just set, about 10 minutes. Let cool.
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 and eventually turn into a dark, amber colored liquid (about 6 minutes). As soon as it's liquified, reduce heat to medium-low. Add butter and stir until melted. 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. (Note: There will be a lot of caramel left! Save it for another use. Do not be tempted to cook a half batch of caramel or it won't cook right).