Chocolate and Salted Caramel Thumbprint Cookies

Directions

1. 1
   Preheat oven to 375F. Line two bakingsheets with parchment paper.
2. 2
   Combine the flour, cocoa powder, baking soda and salt in a medium bowl.Set aside.In the bowl of a stand mixer, beat the butter and brown sugar, until light and fluffy.
3. 3
   Add in the egg and vanilla.Gradually add in the flour mixture on low speed. Stir until dough forms.
4. 4
   Place granulated sugar in shallow bowl. Using your hands, form balls of dough with 1 tablespoon of dough and toss in sugar.
5. 5
   Place on prepared baking sheets.
6. 6
   Bake for 8-10 minutes, or until cookies begin to crack.
7. 7
   Remove from oven and press the center in with your thump or the bottom of a rubber spautla.In a large microwave-safe bowl, combine the caramels and cream. Cook in 60-second intervals to melt caramels, stirring after each interval. Continueuntil mixture can be stirred smooth.Fill thumbprints with caramel and sprinkle with flaky sea salt and let cool.Store in an airtight container for up to 5 days.