Instructions:
Begin by preheating your oven to 350°F (175°C) and greasing a mini muffin tin.
In a medium-sized bowl, combine the flour, cocoa powder, baking soda, and salt.
In a larger bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar until light and fluffy.
Incorporate the egg and vanilla extract into the creamed mixture until thoroughly combined.
Slowly integrate the dry ingredients into the wet mixture, stirring until the mixture is just combined.
Form the dough into small balls (roughly 1 tablespoon each) and press each into the mini muffin tin to create a cup shape.
Bake for 8-10 minutes, ensuring that the edges are firm but the center remains soft.
If the centers rise during baking, press them down gently with the back of a spoon while they’re still warm.
Let the cookie cups cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, fill each cookie cup with a teaspoon of Dulce de Leche and a sprinkle of flaky sea salt.
Prep Time: 20 mins | Total Time: 30 mins | Servings: 24 cookie cups
