Salted Caramel Chocolate Thumbprint Cookies

Baking recipes are some of my favorites. There are lots of important lessons to learn in order to become a great home baker. In this recipe you'll learn:

• How to make homemade caramel.
• The technique for making thumbprint cookies. Once you learn this, there are thousands of delicious combinations to try!
• Why it's important to measure your baking ingredients by weight.

If you want to learn many more baking secrets, download my free guide with 10 secrets to instantly become a better baker.

Flour: Make sure you are measuring your flour correctly if you're not using a digital food scale. The proper way to measure flour is:

1. Fluff up the flour using a spoon.
2. Scoop the flour into the measuring cup.
3. Level off the top of the measuring cup with a knife to remove excess flour.

If you need to make this cookie gluten-free, opt for a 1-to-1 gluten-free baking flour, like Bob's Red Mill.

1. First, we're making some chocolate dough. Whisk together flour, cocoa powder, baking soda, and salt in a medium-sized mixing bowl. 

2. Add the softened butter, brown sugar, and ¼ cup (50 grams) of granulated sugar to a stand mixer fitted with a paddle attachment. Beat together on medium speed for 2 minutes until the mixture is light and fluffy.

3. Add the egg and vanilla extract and beat together until fully combined.

4. Scrape down the sides of the mixing bowl to ensure all of the ingredients are able to evenly incorporate. Begin adding the dry ingredients into the mixing bowl with the mixer running on medium-low speed.

Mix just until the dough comes together. It will be slightly sticky at this point.

5. Wrap cookie dough in parchment paper or plastic wrap and refrigerate for at least 3 hours or up to overnight until the dough has firmed up.

6. Add the remaining 3 tablespoons (40 grams) of granulated sugar to a shallow plate. Scoop the chilled chocolate cookie dough into 2 tablespoon balls using a cookie scoop, then roll them around in the sugar.

7. Place dough 1-2 inches (2.5 - 5 centimeters) on a large baking sheet lined with a silicone baking mat or parchment paper. Use your thumb or the end of a spatula to make an indent in each cookie.

If the dough begins to crack on the outside, simply use your hands to push it back together.

8. Bake the cookies in a preheated 350°F (175°C) oven for 12 - 14 minutes until the cookies have fully set.

If any of the indents puffed up during the baking process, use a small spoon to push the indent down. Transfer to a cooling rack to fully cool.

9. Next, it's time to make some homemade caramel. Start by adding sugar and ¼ cup (56 grams) of water to a heavy-bottom saucepan. Cover with a lid and let boil over medium heat until the sugar is completely melted.

10. Once the sugar is melted, remove the lid and allow the sugar to continue cooking. Make sure you do not stir the caramel while it's cooking. If you see the caramel burning, gently swirl the pan.

11. You'll know the caramel is done cooking because it will become amber-colored. This process usually takes about 4 - 6 minutes.

12. In order to turn the caramel into a sauce, we will need to add heavy cream. Be careful, the caramel will slightly bubble up and steam when you stir in the heavy cream.

13. Finally, add butter (one cube at a time), as well as vanilla extract and salt. Stir to combine.

14. You should be left with a smooth and shiny caramel sauce.

15. The last step to make caramel chocolate cookies is filling each thumbprint hole with caramel.

16. Optionally, sprinkle the top of each caramel cookie with some coarse sea salt.  Place in the refrigerator for 15-20 minutes to allow the caramel to firm up.