See the Recipe Below
Photo Credit |
Ingredients
2½
|
cups
flour
|
½
|
cup
very good quality cocoa
|
1
|
teaspoon
salt
|
1
|
teaspoon
baking soda
|
1
|
cup
butter
|
1
|
cup
light brown sugar
|
1
|
cup
sugar
|
2
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eggs
|
2
|
teaspoons
vanilla extract
|
12
|
oz
semisweet chocolate chips
|
1
|
cup
chopped pecans
|
3 dozen
|
individually
wrapped caramel candies
|
|
|
Directions
Preheat
oven to 350. In a medium sized bowl whisk together flour, cocoa, salt, and
baking soda. In a large bowl, cream together the butter and sugars until light
and fluffy. Add the eggs and vanilla and combine thoroughly. Add the flour
mixture to the sweetened butter. Mix only enough to incorporate flour. Do not
overmix. Fold in the chocolate chips.
Roll into 1 inch balls and dunk one half
of the ball into the chopped pecans. Place on parchment lined baking sheet 3
inches apart with the side dunked in pecans facing upward. Press down slightly.
Gently push one caramel candy half way into the center of each cookie ball.
Bake 10-12 minutes at 350 degrees F. Do not over bake or cookies will be
brittle. Cool for 10 minutes on the baking sheet before removing to a wire rack
to cool thoroughly. You can drizzle the tops of the cookies with melted
chocolate as well but that's completely optional.
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