Ingredients:
For the cookies:
1 cup (226g) unsalted butter, softened
2/3 cup (135g) granulated sugar
1/3 cup (65g) brown sugar
1 large egg
1 tsp vanilla extract
1 3/4 cups (220g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1/2 tsp salt
1 cup finely chopped pecans or hazelnuts (optional)
For the filling & topping:
Soft caramel candies (or homemade caramel), melted
Sea salt flakes (for garnish)
1/2 cup (85g) semisweet or dark chocolate, melted (for drizzling)
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Make the dough:
In a large bowl, cream together butter and both sugars until light and fluffy. Beat in the egg and vanilla.
In another bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients until combined.
3. Shape the cookies:
Scoop dough into 1-inch balls. Roll them in chopped nuts (if using). Place them on the baking sheet about 2 inches apart.
Use your thumb or the back of a spoon to make an indentation in the center of each cookie.
4. Bake:
Bake for 10–12 minutes. If needed, gently re-press the indentations after baking using a spoon. Let them cool on the pan for 5 minutes, then transfer to a wire rack.
5. Add caramel:
Spoon melted caramel into the indentations. Let it set for a few minutes.
6. Drizzle chocolate:
Drizzle melted chocolate over the cookies and sprinkle a tiny pinch of sea salt flakes on top.
7. Cool & enjoy!
Let the cookies cool completely so the caramel and chocolate can set.