For the Cookies:– 1 ¾ cup all purpose flour– ¼ cup unsweetened cocoa powder– ½ teaspoon baking soda– ¼ teaspoon fine sea salt– ½ cup unsalted butter – ½ cup firmly packed brown sugar– ¼ cup, plus 3 tablespoons for rolling granulated sugar– 1 large egg room – ½ tablespoon vanilla extract
For the caramel:– 1 cup granulated sugar large impurities removed– ½ cup heavy whipping cream– 8 tablespoons unsalted butter– ½ teaspoon vanilla extract– ½ teaspoon fine sea salt– coarse sea salt for garnish
Add butter, brown sugar, and ¼ cup granulated sugar to a large bowl. Beat together on medium speed for 2 minutes using a mixer. Add in egg and vanilla, and beat on medium speed until fully combined.
Scrape down the side of the bowl, then add the dry ingredients to the wet ingredients in two batches. Mix on medium-low speed until fully incorporated. The dough will be slightly sticky.
Remove dough from the refrigerator and form into 2 tablespoon balls. Roll the outside of the dough balls in the granulated sugar. Place dough 1-2 inches on a baking sheet.
Using your thumb or end of a spatula, make an indent in each cookie. If the dough begins to crack on the outside, simply use your hands to push back together.
Bake at 350°F on the middle rack for 12-14 minutes, or until cookie edges are set. Remove from the oven and let stand for 5 minutes. If any of the indents have puffed up, use a small spoon to make push the indent down.
Using a spoon, gently fill each thumbprint hole with caramel (recipe included in full post), about 1-2 teaspoons each. If desired, sprinkle the top of the caramel with a pinch of coarse sea salt.