Ingredients
Equipment
Method
- In the bowl of a stand mixer cream together butter and sugar until light and fluffy, 3-4 minutes. Scrape the sides of the bowl once or twice.
- Beat in egg yolk, milk and vanilla until incorporated.
- In another bowl, whisk together flour, cocoa and salt; gradually beat into creamed mixture.
- Refrigerate, covered, for an hour until dough becomes solid.
- Preheat oven to 375°. Roll the dough into 1 inch balls.
- In a shallow bowl, beat egg white with one tablespoon of water. Place pecans in a separate shallow bowl. Roll the balls in egg white, then flatten into patties in the chopped pecans to help them stick.
- Place the cookies 2 inches apart on a baking sheet lined with a silicone baking pad.
- Using your thumb, make a deep indentation in center of each cookie.
- Bake 10-12 minutes. Remove pan from oven but leave cookies on baking sheet to cool.
- In a large heavy saucepan, melt caramels with cream over low heat; stir until smooth.
- Fill each cookie with about 1/2 teaspoon caramel mixture.
- In a small bowl combine the chocolate chips and 1/2 tsp oil. Microwave for 30 seconds. Stir. Microwave another 30 seconds and stir again.
- Once chocolate is smooth, transfer to a small zip-top bag. Remove the air from the bag and twist the bag closed.
- Cut a small hole in the corner and drizzle the chocolate over the cookies; let stand until set.
- Store in an airtight container. Enjoy!