Ingredients
1cupall purpose flour
⅓cupcocoa powder
¼tspsalt
½cupunsalted butter,softened
⅓cupgranulated sugar
⅓cuplight brown sugar,packed
1large egg,yolk and white separated
1½tspvanilla extract
2tbspbuttermilk
1¼cupspecans,finely chopped
15caramels,such as kraft
2½tbspheavy cream
flaky,or coarse sea salt
3ozmilk chocolate,chopped, or semi sweet chocolate chips, or chopped chocolate
2tspshortening
Preparation
In a mixing bowl, whisk together flour, cocoa powder, and salt. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter, granulated sugar, and brown sugar on medium-high spread for about 2 minutes until slightly pale and fluffy.
Mix in egg yolk (set egg white aside in a bowl in the refrigerator) and vanilla extract.
Blend in buttermilk. With the mixer set on low speed, slowly add in dry ingredients and mix just until combined.
Shape dough into a ball and drop onto a sheet of plastic wrap, flatten the dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm, or up to 1 day.
If chilling longer than a few hours, let the dough rest a room temperature a bit so the dough isn’t too firm and cracking when making indentations.
Preheat oven to 350 degrees F. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped pecans in a bowl.
Shape dough into 1-inch balls (18 grams each) then working with one at a time, drop into egg white and roll to evenly coat then lift and allow the excess egg white to run off.
Immediately place in a bowl with chopped pecans and roll to evenly coat. If necessary, gently press into the nuts to help them stick.
Transfer to parchment paper-lined baking sheets and make a deep indentation with thumb in the center of each dough ball.
Bake in the preheated oven until set for bout 10 to 12 minutes. Remove from oven, then using the bottom of a rounded teaspoon, gently press down on existing indentation (to create more space for caramel).
Cool on baking sheet for several minutes then transfer to a wire rack to cool completely.
Place caramels and heavy cream in a microwave-safe bowl. Heat mixture in microwave on high power in 30-second intervals, stirring after each interval until melted and smooth.
Spoon caramel into the indentation in cookies and sprinkle tops with a small pinch of sea salt.
Place chocolate and shortening into a separate microwave-safe mixing bowl. Heat mixture on 50% power in 30-second intervals, stirring after each interval until melted and smooth.
Pour into a piping bag or ziplock bag and cut the tip of the corner. Drizzle over cookies. Allow to set then store in an airtight container.
