1/2 cup butter, room temperature
2/3 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter, cut into tbsp.-size chunks
1/2 cup heavy cream
1/4 teaspoon fine sea salt, plus about 1/2 tsp. for sprinkling
- In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg until well combined.
- In a small bowl, combine the flour, cocoa powder, and salt. Stir to combine. Slowly add the dry ingredients to the wet and beat until just combined.
- Refrigerate the dough for 20 minutes or until easy enough to handle. Roll the dough into 1 inch balls. Place on a parchment lined baking sheet and press your finger tip into the center of each ball to form an indentation.
- Bake in a preheated 350-degree oven for 10 minutes. Remove from oven and cool completely before filling.
- Make caramel: Put granulated sugar in a large nonstick frying pan; spread evenly. Heat over medium-high heat, stirring constantly with a wooden spoon. Sugar will form clumps but eventually will melt and turn into a dark, amber-colored liquid, about 6 minutes. As soon as it’s liquefied, reduce heat to medium-low. Add butter and stir until incorporated. Stirring constantly, drizzle in cream. Boil 1 minute, stirring, then remove from heat and stir in 1/4 tsp. sea salt. Scrape into a bowl and let cool completely.
- Assemble cookies: Spoon about 1/4 tsp. caramel into each cookie, then sprinkle with a few grains of sea salt.