Ingredients
· 1 cup all-purpose flour
· 1/3 cup cocoa powder
· 1/4 teaspoon salt
· 8 tablespoons (1 stick) unsalted butter, softened
· 2/3 cup sugar
· 1 large egg, separated, plus 1 egg white
· 2 tablespoons milk
· 1 teaspoon vanilla extract
· 1 1/4 cups pecans, chopped fine (I substituted with chopped almonds)
· 14 soft caramel candies
· 3 tablespoons heavy cream
Instructions
1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
2. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk egg whites in bowl until frothy. Place pecans in another bowl. Roll dough into 1-inch balls, dip in egg whites, then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using 1/2-teaspoon measure, make indentation in center of each ball. Bake until set, about 12 minutes, switching and rotating sheets halfway through baking.
3. Microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently re-press existing indentations. Fill each with 1/2 teaspoon caramel mixture. Cool 10 minutes, then transfer to wire rack to cool completely.
*Note: I used Lisa’s homemade caramel recipe for the filling instead. Also, I thought it looked pretty with a drizzle of melted chocolate on top, and you can’t go wrong adding more chocolate, right?
One more note: I didn't love the chocolate cookie part of this recipe. I thought they were a little dry. When I make them again, I’ll probably use the cookie recipe from the chocolate marshmallow cookies I made last year. It’s my favorite chocolate cookie recipe.
(Recipe from America's Test Kitchen Holiday Cookies 2010 Special Issue)
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