Chocolate and Caramel Thumbprint Cookies

Prep time: 35 minutes

Cook time: 30 minutes

Makes 18 cookies

Ingredients

Thumbprint Cookies:

• 1 stick salted butter, softened
• 1/2 cup superfine sugar*
• 1 tsp Pure Beyond Good Madagascar Vanilla Extract
• 1 large egg yolk
• 3.5 oz Beyond Good 70% Dark Chocolate, melted and cooled
• 1 1/4 cup all-purpose flour, sifted
• 1/3 cup + 1 Tbsp unsweetened cocoa powder
• 18 Beyond Good Pure Dark 70% Chocolate Melts

Salted Caramel:

• 1 cup granulated white sugar
• 3/4 stick salted butter, cubed
• 1/2 cup heavy cream, room temperature
• ½ tsp fine salt
• 1 tsp Beyond Good Madagascar Vanilla Extract

Method

1. Preheat the oven to 320°F 
2. Cream the softened butter and superfine sugar until light and creamy, approximately 8 minutes.
3. Add the vanilla extract, egg yolk, and cooled dark chocolate. Mix well. Then, add the sifted flour and cocoa powder to form a soft dough.
4. Wrap the dough in cling wrap and refrigerate for 30 minutes or until firm.
5. Roll tablespoons (20g) of the dough into balls and place them on parchment-lined baking trays. Use your thumb or the back of a measuring spoon to press an indent in the middle of each cookie.
6. Bake for 10 minutes, then allow the cookies to cool slightly.
7. In a pot over medium heat, melt the granulated sugar completely until amber-colored. Stir in the cubed butter carefully. Once combined, whisk in the heavy cream and let it boil for 1 minute.
8. Remove from heat and stir in salt and vanilla extract. Let the caramel cool.
9. Redefine the thumbprint hollow in the cookies while still warm.
10. Drop or pipe caramel into the middle of the cookies and top each with a chocolate melt.
11. Store in an airtight container for up to 1 week.

*To make superfine sugar, simply pulse 1/2 cup + 1 teaspoon regular granulated sugar in a food processor for about 30 seconds.