It’s getting late, the picture will have to wait until tomorrow. Just take Mr. Heather’s word for it when he says these look good.
These are soft, cakey cookies with a gooey caramel center. I made half the batch with nuts and the other half plain, in the future I will make the entire batch with nuts and the picky folks will just have to select another type.
- 1/2 cup butter, softened
- 2/3 cupsugar
- 1 egg, separated
- 2 TBSP milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup walnuts, finely chopped
- 12 – 14 caramels
- 3 TBSP heavy whipping cream
Cream the butter and sugar in a mixing bowl until fluffy. Add the egg yolk, vanilla, and milk; beat until combined.
In a separate bowl whisk together the flour, baking soda, salt, and cocoa powder. Mix into the butter and sugar until just combined. Cover tightly with plastic wrap and chill in the refrigerator for one hour.
Preheat the oven to 350F. Roll the dough into one inch balls.
Dip into the egg white, then roll in the chopped walnuts. Place on a parchment lined baking sheet about two inches apart. Using clean hands, press your index finger (or thumb if you’re a stickler for details) into the center of each ball to create a depression.
Bake for 10 – 12 minutes or until set.
While the cookies are baking melt the caramels in a heavy saucepan or double boiler and stir in the heavy whipping cream. I prefer using a double boiler even though it takes a little longer as frequent stirring isn’t as crucial. Remove from the heat when the caramels are fully melted and you have a smooth texture.
When the cookies are done place them on a wire rack to cool. Don’t freak out if the depression has nearly disappeared, just tap each cookie in the center and to create a nice indention.
Spoon about 1/2 tsp of caramel sauce onto each cookie and allow to cool.
If you want to be extra fancy drizzle with melted chocolate. (1/2 cup semisweet chocolate chips melted with 1 tsp of shortening works well)