Pair rich, dark chocolate with a caramel center and you get a slightly sweet cookie with just a hint of savory saltiness in these Chocolate Pecan Cookies.
1cupfinely chopped pecanscan replace with other nuts
Filling
1cupbaking caramel bits
3tablespoonsheavy whipping cream
¾cupsemisweet chocolate chips
2tablespoonsbutter
Instructions
Cookies
Mix butter and sugar in a bowl until combined and fluffy. Then beat in egg yolk, milk and vanilla.
In separate bowl combine cocoa, flour and salt; then slowly mix into creamed mixture.
Cover and refrigerate for at least 45 minutes or until firm enough to handle.
Preheat over to 350º. Roll by hand into small balls, about ¾ inch in diameter.
In one bowl place egg white, and in another chopped pecans. Dip and coat the cookie balls in egg whites, then roll completely with pecans.
Place on greased cookie sheet about 1 ½ apart. Use your finger to press and divot into the center of each cookie
Bake 10-12 minutes at 350º until mostly firm and no longer shiny (the brownie toothpick test works well for doneness). Remove from oven and allow to cool.
Filling
Melt caramel bits and heavy cream in pan over low heat. Then spoon into center of cookies to create caramel mound.
Melt chocolate and butter in a double boiler. Then drizzle over chocolate in desired pattern. A good quality pastry bag allows for more controlled application of chocolate