Ingredients:
- 2 1/2 c. all-purpose flour, plus more for working
- 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt, divided
- 1 c. plus 1 Tbsp. unsalted butter at room temperature, divided
- 1 3/4 c. sugar, divided
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1/3 c. heavy cream
- 2 tbsp. bourbon
- 1/2 c. chopped toasted walnuts
- 1/2 c. semisweet chocolate chips
Directions:
- Preheat the oven to 350 F. Line two baking sheets with parchment paper.
- Whisk together flour, baking powder and 1/2 teaspoon salt in a bowl.
- Beat 1 cup butter and 3/4 cup sugar with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes. Add egg and vanilla and beat until combined, 1 minute.
- Reduce the mixer speed to low and gradually add flour, beating just until combined.
- Measure heaping tablespoonfuls of dough; roll into balls and place on prepared baking sheets, spacing 2 inches apart.
- Dip the bottom of a 1/2 teaspoon measuring spoon in flour and press into each cookie to make a thumbprint. Chill for 30 minutes.
- Bake until golden brown, 16 to 19 minutes. Use 1/2 teaspoon measuring spoon to reshape thumbprints. Transfer to a wire rack to cool.
- Combine 1/4 cup water and remaining 1 cup sugar in a medium saucepan. Cook over medium- low heat, stirring, until sugar has dissolved, 3 to 4 minutes. Once dissolved, stop stirring and cook until deep golden brown, 10 to 12 minutes.
- Remove from heat and carefully stir in cream and bourbon. Add remaining 1 teaspoon salt and 1 tablespoon butter; swirl until dissolved. Transfer to a bowl and let cool, 5 minutes.
- Stir in walnuts and chocolate chips until chips are melted. Let stand for 10 minutes.
- Fill thumbprints with caramel mixture, dividing evenly.
