These have got to be my new favourite cookie. I think they will be for a long time. I mean, how can you outdo the combination of rich chocolate, toasty pecans and smooth buttery caramel. How?
I found this recipe at
Pixelated Crumb. It is an America's Test Kitchen Recipe and really worth making. I was on
Pixelated Crumb recently to recreate those
fabulous Garlic Oven Fries this past weekend and I came across
their top recipes of 2012. This one is #1 so, duh, had to try it...
The dough is sticky so it needs to be kept cool for best results.
Here is it after chilling for an hour in the fridge. That chocolate looks so rich.
In some of the reviews I read that it was important to keep the dough chilled before cooking so after initially forming the cooking balls I put the tray in the fridge to keep that butter solid and help the cookie hold its shape
After rolling them in the eggwhite and pecans I formed the caramel cup.
After baking they puff in the cup a bit and need to be pressed again. Do this right away and if the cookie cracks it is really easy to squeeze it back together when they are very warm from the oven
Now they are ready for the caramel jewels.
They are so good and despite the caramel filled cup they are not overly sweet.
Try them, let me know how yours turn out.
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