Ingredients
1cupall-purpose flour,spoon and leveled
½cupnatural cocoa powder,unsweetened, plus an addiitonal 2 tbsp
1tspbaking soda
⅛tspsalt
½cupbutter,unsalted, softened to room temperature
½cupgranulated sugar
½cuplight brown sugar,packed
1large egg,at room temperature
1tsppure vanilla extract
2tbspmilk
¾cuppecans,chopped
salted caramel,homemade
Preparation
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy.
Scrape down the sides and the bottom of the bowl as needed.
Switch the mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
Turn the mixer off and pour the dry ingredients into the wet ingredients.
Turn the mixer on low and slowly beat until a very soft dough is formed.
Beat in the milk at medium speed. The dough will be very sticky.
Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. (Chilling is mandatory.)
Remove the cookie dough from the refrigerator, and allow to sit at room temperature for 10 minutes so it is not rock hard.
Preheat the oven to 350 degrees F.
Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop 1 tablespoon of the dough, form into a ball, and roll in the pecans.
Repeat for each cookie. Place 10 balls onto each baking sheet.
Bake each batch for 10 to 12 minutes.
Remove from the oven and allow to cool on the cookie sheet for 5 minutes, before transferring to a wire rack to cool completely.
Drizzle the warm caramel over cookies, and allow to set for at least 10 minutes.
Store cookies in an airtight container at room temperature for up to 4 days.
