Preheat the oven to 350 Degrees F (180 C) and line a baking sheet with parchment paper. Set aside.

Create two double boilers on the stovetop. One will be to melt the chocolate and oil; the other will be to dissolve the granulated sugar in water. Place the chocolate and oil in one and melt until completely smooth. In the other boiler, dissolve the sugar until clear in the water. Once the sugar is dissolved, pour into the melted chocolate bowl and stir in completely.

In a medium bowl whisk together the cocoa powder, flour, and salt. Pour the chocolate mix into the flour mix and fold the two together until no lumps appear. Using a 2 tablespoon cookie scoop place cookies on baking sheet. Or rolls small/ medium balls onto the sheet.

Bake for ~10 mins.

Once out of the oven and cooled, create a hollow center (thumbprint) for the caramel slot. I like to use the back of a piping tip because it is perfectly round. Simple press into the centre of the cookie and discard *or eat* the access. You will be left with a nice hollow centre.

The caramel:

on the stovetop use a small saucepan to melt the unsalted butter and cream on low heat. Use low heat the entire time. Pour in the sugar and vanilla and stir very frequently for 17-20 mins. You will notice the caramel thickening. Once it holds to the back of your spoon without slipping, it is done! let cool a bit and pour into hollow center of the cookies.

Once cool drizzling chocolate and you’re done!

Enjoy!