

· By Robert Norman
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
- Preheat the oven to 320°F
- Cream the softened butter and superfine sugar until light and creamy, approximately 8 minutes.
- 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.
- Wrap the dough in cling wrap and refrigerate for 30 minutes or until firm.
- 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.
- Bake for 10 minutes, then allow the cookies to cool slightly.
- 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.
- Remove from heat and stir in salt and vanilla extract. Let the caramel cool.
- Redefine the thumbprint hollow in the cookies while still warm.
- Drop or pipe caramel into the middle of the cookies and top each with a chocolate melt.
- 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.