Make Homemade Caramel Sauce

Cookies

• In a medium bowl hand whisk together flour, cocoa powder, ground ginger, and baking soda. Set aside.
• In bowl of stand mixer with paddle attachment, beat together softened butter and brown sugar until fluffy.
• Add egg yolk, sunflower butter, maple syrup, and vanilla. Mix on medium speed until smooth and creamy.
• While mixing on medium low speed, spoon in flour mixture slowly until thickens into cookie dough. Scrape bottom and sides of bowl with spatula as needed.
• Cover bowl with plastic wrap and refrigerate for 30-40 minutes.
• Meanwhile prepare two cookie sheets with parchment paper or silpat mats. Preheat oven to 325 F (160 C).
• Remove cookie dough from fridge. Scoop out a 2 Tbsp amount of dough and roll into a ball. Place on cookies sheet and repeat with remaining dough. Space dough balls 2 inches apart. This would be 6 cookies per sheet.
• Take a single tablespoon measuring spoon and press down in the center of each cookie. This will give you a small divot once baked to help hold the caramel sauce. (cookies will spread on their own without this step.)
• Place cookies on middle to lowest rack. Bake for 12-14 minutes until lightly darker on the edges. They will look slightly soft but firm as they cool. The bottom will have a nice firm texture. Remember these are soft chewy cookies, don't over bake them.
• Once cookies are cool, add a dollop of caramel sauce to the the center and sprinkle with flaky sea salt. (optional)