Today we're sharing a recipe for a classic flavor combination. Basically if we make anything with chocolate and salted caramel at the bakery - it sells. This is what the people want, so here's a recipe for Chocolate Salted Caramel Thumbprint Cookies.
Recipe by Mimi Council.
Chocolate Salted Caramel Thumbprints
1 cup (226 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
1 teaspoon organic vanilla extract
1 organic large egg
383 grams (3 cups) organic all purpose flour
30 pieces of organic milk chocolate chunks
Course sea salt
Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, and vanilla extract. Mix on low until combined, then set a timer for 5 minutes and mix until the mixture is light in color and fluffy.
Add the egg, and mix until combined. Add the flour, and mix on low until combined into a smooth dough.
Using your hands, form the dough into 30 balls and place on the prepared cookie sheets. Press your thumb into the center to create an indent. Place a piece of milk chocolate in the thumbprint. Refrigerate the cookie sheets for 25 minutes.
Preheat the oven to 350°F.
Bake for 19 minutes, or until lightly browned on the bottom. Let cool completely on the cookie sheets.
Once cooled, cover the milk chocolate centers with caramel sauce. Top with course sea salt.
Store in a cool dry place for up to 7 days.
Gluten Free - Replace the organic flour with 397 grams (2 1/2 cups plus 1 tablespoon) organic gluten free flour blend.
High Altitude - Bake at 350°F for 15 minutes, or until lightly browned on the bottom.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!