For Father's Day I sent my Dad a box of my favorite Fran's caramels with sea salt. I think he liked them. When he called me to say thank he was chewing on something. After we spoke, I had the strongest desire for caramel with sea salt. So I got out a jar of Fran's Caramel Sauce from Citarella's and made myself a batch of Chocolate Thumbprint Cookies with Caramel and Sea Salt to calm my craving. Here is the recipe:
Chocolate Thumbprint Cookies with Caramel and Sea Salt
Makes 36 cookies
2 cups unbleached all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
6 tablespoons caramel sauce
Fine sea salt for sprinkling
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.Whisk toether flour, cocoa power, and salt in a medium bowl.
2. Cream together butter, and brown sugar with an electric mixer until fluffy. Beat in egg, milk, and vanilla until smooth, scraping down sides of bowl as necessary. Add flour mixture a little bit at a time until incorporated.
3. Roll tablespoonfuls of dough between palms of your hands and place on prepared baking sheets, 2 inches apart. Use back of a small measuring spoon to make an indentation in each ookie. Bake until just set, about 10 minutes. Press on indentations with spoon again as soon as cookies come out of oven and are still hot. Let cool completely on baking sheets.
4. Spoon caramel into a small microwave-safe bowl and heat until just liquid (do not boil), about 10 seconds. Fill center of each cookie with about 1/2 teaspoon caramel. While the filling is still warm, sprinkle with some sea salt. Let stand until centers are firm.
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