Ingredients:
For the Cookies:
– 1 stick (113 grams) unsalted butter, at cool room temperature
– 2/3 cup (133 grams) granulated sugar
– 1 large egg, separated
– 2 tablespoons milk
– 1 teaspoon vanilla extract
– 1 cup (127 grams) all-purpose flour
– 1/3 cup (28 grams) unsweetened cocoa powder
– 1/4 teaspoon salt
– 1 cup (113 grams) pecans, finely chopped
For the Caramel Thumbprint:
– 16 unwrapped caramel squares
– 3 tablespoons whipping cream
– Fleur de sel, or other flaked sea salt, for sprinkling (optional)
For the Chocolate Drizzle:
– 1/2 cup (85 grams) semi-sweet chocolate chips
– 1 teaspoon coconut oil or shortening
Directions:
For the Cookies:
1. In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.
2. In a large bowl, use an electric mixer to beat butter and sugar until fluffy (about 2-3 minutes). Add egg yolk, milk, and vanilla extract. Keep the egg white aside, cover, and refrigerate.
3. Gradually add the flour mixture to the butter mixture, mixing until combined. Cover and refrigerate the dough for at least 1 hour until firm.
4. Preheat the oven to 350°F and line a baking sheet with parchment paper.
5. Lightly beat the reserved egg white. Shape the dough into 1-inch balls. Dip each ball in egg white, then roll in chopped pecans, pressing lightly to coat. Place on the baking sheet and gently press down the center of each ball with your thumb.
6. Bake for 12 to 13 minutes until set. Once baked, press the center of each cookie again with your thumb or the back of a wooden spoon.
For the Caramel:
1. While the cookies bake, melt caramel squares and cream in a small saucepan over low heat, stirring often, until smooth.
2. Spoon about 1/2 teaspoon of caramel into each thumbprint. Optionally, sprinkle the caramel with Fleur de sel. Let it cool completely.
For the Chocolate Drizzle:
1. In a microwave-safe bowl, heat chocolate chips and oil for 1 minute. Stir until smooth. Transfer to a zip-top baggie, snip a small hole in one corner, and pipe chocolate over the cookies.
2. Allow the chocolate to set before serving or storing in an airtight container for up to 3 days.