![]() Top with another drizzle of chocolate and flaky salt. Spoon or pipe 1 teaspoon salted caramel sauce in the center of each cookie.Drizzle chocolate over cookies, then chill for 10 minutes to set. Place chocolate chips in a glass bowl and microwave in 10-second bursts, stirring until melted and smooth.While cookies are cooling on baking sheets, gently press the centers again to make an indentation. Rotate baking sheets and return to the oven, baking another 4 to 5 minutes, or set. While dough chills, preheat oven to 350☏. Place 2 inches apart on prepared baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon. Roll dough into 1-inch balls, then roll in pecan-sugar mixture to coat. Combine pecans and sugar in a shallow bowl. Line two baking sheets with parchment paper.Reduce speed to low and gradually add flour mixture just until incorporated and dough comes together in large pieces (scrape down bowl as needed). Whisk together flour, cocoa, and cornstarch in a medium bowl. Beat butter, sugar, and salt in a large mixer bowl at medium speed until light and fluffy.Bake directly from the freezer, adding 1-2 minutes to baking time. Freeze flat for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. ![]() Make an indentation in the center of each one with the back of a 1/2 teaspoon. Roll dough into 1-inch balls, roll in pecan-sugar, and place on baking sheets. Top with another drizzle of melted chocolate and a sprinkle of flaky salt. Salted Caramel – Spoon or pipe salted caramel sauce in the center of each cookie. Drizzle melted chocolate over cookies and let set. Let cookies cool completely.Ĭhocolate Drizzle – Place chocolate chips in a microwave-safe bowl and heat in 10-second bursts, stirring until melted and smooth. While the dough chills, preheat oven to 350☏.īake – Bake cookies for 14-15 minutes, rotating baking sheets after 10 minutes, until cookies are set. Place 2 inches apart on parchment-lined baking sheets and make an indentation in the center of each one with the back of a 1/2 teaspoon.Ĭhill Dough – Chill thumbprints for 45 minutes to prevent the cookies from overspreading in the oven. Shape Cookies – While the dough is still soft, roll into 1-inch balls and roll in pecan-sugar to coat (or omit the pecans and roll in granulated sugar). Whisk together dry ingredients in a bowl and gradually add on low speed, mixing just until incorporated and dough comes together in large pieces (scrape down the bowl with a spatula as needed). Beat in vanilla, egg, and egg yolk until combined. Make Dough – Beat butter, sugar, and salt in a mixer at medium speed until light and fluffy. Perfect Chocolate Caramel Thumbprint Cookies The sauce can be made ahead of time and comes together in 10 minutes with just 5 ingredients. Salted Caramel Sauce – Fill the cookies with rich and creamy homemade salted caramel sauce.Chocolate – Semisweet or dark chocolate chips melt easily to drizzle over the cookies.Pecans – Pulsed pecans mixed with granulated sugar coat the cookies.Cornstarch – A touch of cornstarch keeps the cookies from overspreading in the oven.Dutch process cocoa has a more intense chocolate flavor and results in darker, fudgier cookies than natural unsweetened cocoa powder. Cocoa – I highly recommend using Dutch-process cocoa powder in these cookies.Flour – Use all-purpose flour in this recipe.Large egg + egg yolk – A large egg plus one additional egg yolk adds moisture and holds the dough together.Vanilla – Use pure vanilla extract to flavor the dough.Sugar – The cookie dough uses granulated sugar, and you’ll use more granulated sugar to roll the cookies before baking.Butter – Use unsalted, softened butter at cool room temperature.Topped with a sprinkle of flaky salt, these indulgent thumbprint cookies are a must bake for your next cookie exchange! Thumbprint Cookie Ingredients There’s nothing better than rich chocolate and creamy caramel, and the pairing shine in these decadent chocolate caramel thumbprint cookies! The fudgy cocoa thumbprint cookies are drizzled with dark chocolate and filled with homemade salted caramel sauce in this variation on classic thumbprints.
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