This is perhaps the best chocolate cookies I have ever baked.
Recipe – Dark Chocolate Caramel Thumbprint Cookies
Recipe adapted from Bakingdom
3/4 teaspoon salt
1/2 cup butter, softened
1 cup all-purpose flour ( I used a mix of 1/4 cup whole wheat and 3/4 cup plain flour)
1/2 cup cocoa powder
1/2 cup sugar
1 tablespoon heavy cream
1 teaspoon vanilla extract
1/4 caramel sauce, I used Hershey’s
1/4 almonds, chopped
Mix together the flour, cocoa and salt together, keep it aside. Cream together the sugar and butter till light. Beat in the egg and whisk it till pale. Add in the vanilla and the cream. Mix the dry flour ingredients gently and don’t overmix the cookie dough.
Use a parchment paper or baking sheet and preheat the oven to 175 degree C. Roll the dough into a ball and flatten it on the baking sheet giving it a slight indentation with your thumb. Squeeze few drops of caramel sauce in the dent and sprinkle some chopped almonds. Space other cookies on the sheet in a similar way and bake it in pre-heated oven for about 10 minutes. Don’t overbake, cool it on a wire rack and transfer to an airtight jar.