1 cup butter, softened
1 1/3 cups sugar
2 eggs, separated
¼ cup milk
2 tsp vanilla extract
2 cups flour
2/3 cup cocoa powder
½ tsp salt
2 cups finely chopped pecans
Homemade Caramel Filling (recipe below)
1 cup bittersweet chocolate chips
2 Tbs butter
2 Tbs corn syrup
Prepare Cookies: Combine butter, sugar, egg yolks, milk, and vanilla in a mixing bowl. Beat until light and fluffy. Add flour, cocoa powder, and salt. Beat until well combined. Refrigerate dough for 1 hour.
Preheat oven to 350°F. Place egg whites in a small bowl. Place finely chopped pecans in a bowl. Set aside. Roll dough into balls. Dip balls into egg white and then into pecans. (I find this easier if I make a whole baking sheet worth of dough balls, then dip them in egg/pecans). Place on a parchment paper lined baking sheet. Make a small indentation in the center of each cookie with the back of measuring spoon (I use a ½ teaspoon) or your thumb.
Bake at 350°F for 12 minutes, or until cookies are set.
While cookies are still hot, press center again (use the back of a round 1 teaspoon measuring spoon). Cool.
Prepare Caramel Filling (recipe below).
Spoon small amount of warm caramel into centers of baked cookies. Carefully remove cookies to a wire rack to cool.
Prepare Chocolate Glaze: Combine bittersweet chips, butter, and corn syrup in a small bowl. Microwave for 30 seconds. Stir. Microwave for another 20-30 seconds if not melted. Let cool slightly. Pour chocolate into a small Ziploc freezer bag. Poke a hole in the corner of the bag (a bamboo skewer makes a perfect sized hole). Drizzle chocolate over the cooled cookies. Cool until set.
To store: refrigerate or freeze cookies in individual layers; then store between layers of waxed paper in the refrigerator or freezer. They can also be stored at room temperature, but if you stack them, they will stick together.
Homemade Caramel Filling
1 cup unsalted butter
1 can sweetened condensed milk
2 cups brown sugar (light or dark)
1 cup light corn syrup
2 Tbs heavy cream
2 tsp vanilla extract
½ tsp sea salt
Combine butter, sweetened condensed milk, brown sugar, corn syrup, and heavy cream in a large saucepan. Bring to a boil over medium heat. Place a candy thermometer on the side of the pan. Reduce heat to medium low, maintaining a low but continuous simmer, until caramel reaches 235°F (soft ball stage), stirring occasionally. This will take about 20 minutes. Remove from heat and stir in vanilla and salt.