Brown Butter Caramel Thumbprints

1. Brown the Butter: In a medium skillet over medium-low heat, melt the butter. It will melt, then foam, then bubble. At that point, whisk the butter to encourage even cooking. When it smells nutty and toasty and the milk solids have browned, it is done. Remove from the heat and pour into a bowl, including the milk solids. Transfer to the fridge to cool slightly, about 30 minutes.

2. Make the Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the chilled brown butter, light brown sugar, ¼ cup of the granulated sugar, the corn syrup, egg yolks, Coronado and vanilla. Mix on low speed until well combined, scraping the side of the bowl as needed.

3. Add the flour and salt, and mix on low just until the flour is combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.

4. Preheat the oven to 325°F. Line two baking sheets with parchment paper.

5. Combine the remaining ¼ cup granulated sugar and cinnamon in a small bowl and set aside.

6. Divide the dough into 1-tablespoon (18g) pieces. Roll each piece into a 1-inch ball, then roll in the prepared cinnamon-sugar mixture, and then place 1½ inches apart on the baking sheets. Make a thumbprint (or use your knuckle) to create an even impression in each of the dough balls until they just crinkle slightly around the edges, but not going all the way to the bottom of the pan. Pinch together any major cracks.

7. Bake the cookies for 10 minutes, then rotate the pan and bake 5 minutes more. Remove the pan from the oven. Using a pastry bag or small spoon, fill each of the holes with about 1 teaspoon Coronado. (If needed, you can go over the thumb hole again with a teaspoon measure before filling.) Return to the oven and bake until the cookies are golden and set at the edges and the caramel is set but still slightly jiggly, about 5 minutes. Remove from the oven and sprinkle with flaky sea salt, if you like. Cool the cookies completely on the baking sheet.