Gingerbread Chocolate Caramel Thumbprint Cookies

• Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In mixing bowl, whisk together the flour, cocoa, spices, baking soda, and salt. Set aside.
• Using an electric stand or hand mixer, mix the butter on medium speed until creamy. Add the brown and white sugars and mix until combined, about 2 minutes.
• Add the cold egg and vanilla and mix until combined. Stop the mixer and scrape down the sides and bottom of the bowl. It is okay if the cold egg makes the batter appear curdled at this time (using a cold egg will eliminate having to chill the dough later).
• Add the flour mixture and mix on low speed. Add the molasses and keep mixing until the dough comes together. It will be very thick.
• Use a tablespoon to scoop out the dough and roll into smooth balls. Place the cookie balls on the baking sheet, about an inch apart. Use the handle of a wooden spoon to poke hole in the tops of all of the cookies balls. The hole should nearly reach the baking sheet.
• Bake the cookies for 11 to 14 minutes, until set around the edges but still soft in the centers. Remove the cookies and use the spoon handle again to emphasize any holes in the cookie centers that may have puffed up during baking.
• Allow the cookies to cool on their baking sheets for a few minutes before moving them to a wire cooling rack.
• To add the dulce de leche centers, use a piping bag or a plastic zip-top bag with the corner snipped. Squeeze the thick caramel into the centers of the cooled cookies and top with flaky salt.