1cupunsalted butter softened at room temperature227 grams / 2 sticks
2/3cupwhite sugar150 grams
1/4tspsalt
2 1/4cupsall-purpose flour270 grams
1cupdulce de lecheabout 190 grams or 7oz
1/2cupchocolate callets or chips56 grams
1tspvegetable oil5ml
Instructions
Preheat the oven to 325°F and line a cookie sheet with parchment paper or silicone mat.
In a large bowl and using an electric mixer, cream together the butter, sugar and salt until light and fluffy.
Add in the flour and combine until smooth. The dough will come away from the bowl.
Scoop the dough and roll into balls (1-1/2 inch balls, about 2 teaspoons, you can also use a mini ice cream scoop) and place on the prepared cookie sheet about 2 inches apart.
Using your thumb, the back of a measuring teaspoon, or the cap of a bottle, make an indentation in the center of each ball by gently pressing down. If the edges crack, it is best to reroll and try again so the finished cookie has a clean look.
Bake for around 20-25 minutes or until the cookies are just set and the bottom edges have browned lightly.
Remove from the oven. While they are still warm, if desired, repress the indentations in case they have lost their shape during baking. Let cool slightly on the cookie sheet.
Transfer cookies to a wire rack to cool completely.
Spoon dulce de leche to fill each thumbprint. You can use a pastry bag, or two teaspoons. If dulce de leche is too thick, place in a microwave safe bowl and heat in 15-second increments until it melts and softens a bit.
Melt the chocolate chips in a microwave safe bowl in 15 second increments until fully melted. Add in the butter and stir until smooth. Using a knife or pastry bag, drizzle the chocolate on top of the cookies in a zig-zag pattern.