This easy Dark Cocoa and Dulce de Leche Thumbprint Cookie recipe includes intensely dark chocolate, creamy dulce de leche and a sprinkle of sea salt for the perfect sweet and salty treat. Cookies are amazing on their own, but top them with something glorious like dulce de leche and you’ve reeled me in! These cookies are absolutely delicious and the dulce de leche is so morish you’ll have to stop yourself eating it by the spoonful.
*This recipe makes bout 10-11 small cookies.
*For an extra dark chocolate flavour, I like using 80% cocoa dark chocolate along with dutch-processed cocoa powder. You can use regular cocoa powder, but the melted chocolate must contain at least 65% cocoa, otherwise the cookies will spread too much.
*The dough must be chilled in the fridge for at least 30 minutes before shaping the cookies. And then chilled in the freezer for 15 minutes before baking. This helps the cookies hold their shape.
*Sometimes while baking, the cookies puff up and lose the indent in the middle. If this happens, use a 1/3 teaspoon and press into the baked cookies while still warm and soft.
*I used dulce de leche to fill these cookies, which was made by boiling a condensed milk can for 4 hours. You can fill these with any filling of your choice, salted caramel, nutella or peanut butter.
- 62 g unsalted butter, softened
- 55 g caster sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 small egg yolk
- 50 g dark chocolate, melted and cooled
- 75 g flour
- 12 g dutch-processed cocoa powder
- 75 g dulce de leche
- Preheat oven to 160°C.
- In a large mixing bowl, add the softened butter and sugar. Using an electric mixer, whip until smooth and creamy (about 3-4 minutes).
- Add in the vanilla, egg yolk and melted chocolate and mix to combine.
- Finally sift in the flour, cocoa and salt. Mix until you have a sticky dough. Cover bowl with plastic wrap and chill in the fridge for 30 minutes.
- Take the bowl out of the fridge, make tablespoon sized balls of the dough and place them on a cookie sheet lined with parchment paper. Use a finger or a 1/3 teaspoon to make indents in the middle of each ball.
- Place the entire cookie sheet in the freezer for 15 minutes. Bake straight from the freezer for 12-14 minutes or until the cookies have spread slightly and are dry but not firm to touch. Let cookies cool completely on the tray, they will firm up as they cool.
- Dollop about a teaspoon of dulce de leche in the middle of each cookie. Top with sea salt and enjoy.