Cookies
– 1 cup unsalted butter,
– ¾ cup white sugar
– 1 egg
– 2 teaspoons vanilla extract
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– ¼ teaspoon salt
– ¾ cup cocoa powder
Homemade Caramel Sauce
– 1 cup white sugar
– ¼ cup water
– ¾ cup heavy cream
– 3 tablespoons butter
– 1 teaspoon vanilla extract
– a pinch of flaky sea salt
1. Combine the wet ingredients. Start by creaming together the softened butter with sugar. Add one egg and mix to combine completely before adding the vanilla extract.
2. In a separate bowl measure out the dry ingredients: flour, cocoa powder, baking powder, and salt. Sift together to remove any lumps. Add the dry ingredients into the wet ingredients in three parts, mixing completely between additions.
3. Roll the dough into 1 tablespoon sized balls. Use your thumb or a round 1 teaspoon sized measuring spoon to press a dip into the center of each ball. Move cookies to a baking sheet and refrigerate for 1 hour.
4. Preheat the oven to 350 F. Bake the cookies for 10-12 minutes. Immediately after pulling the cookies from the oven press the center down again to ensure the dip is large enough to hold the caramel.
1. Measure the sugar and water into a heavy bottom pot. Once the water has soaked into the sugar, turn the heat to medium. Allow the sugar to cook, undisturbed for 10 to 15 minutes. You'll know it's done when it turns a medium amber caramel color. Once it achieves this nice amber color, remove it from heat.
2. Add the heavy cream and whisk to combine. Mixture will bubble up. Next add the butter and stir gently to melt. Return the pot to the stove and simmer until the caramel bubbles up around the edges (1 to 2 minutes). Remove from heat then whisk in the vanilla extract. Let the caramel cool before using.