1 1/4 cups (150g) all-purpose flour
3/4 cup (60g) unsweetened cocoa powder
3/4 tsp baking soda
3/4 tsp kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
3/4 cup (150g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup finely chopped raw pecans
12 soft caramels
In a large bowl, whisk flour, cocoa powder, baking soda, and salt.
In another large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until creamy, 2 to 3 minutes.
Add egg and vanilla and beat until combined.
Add dry ingredients and beat on medium-low speed until just a few dry streaks remain.
Add pecans and fold with a spatula until combined.
Cover bowl with plastic wrap and refrigerate until cold, at least 1 hour and up to 4 hours.
Arrange racks in upper and lower thirds of oven; preheat to 350Β°F (180Β°C).
Using a large cookie scoop (about 1/4 cup), scoop dough into rounds for a total of 12 cookies.
Press your finger into center of each dough ball to create a hole.
Place a caramel in the center of each indentation.
Pinch dough back over the caramel and roll into a ball.
Arrange cookies between 2 parchment-lined baking sheets, spacing 3 inches apart.
Bake cookies, rotating sheets top to bottom halfway through, until puffed and edges are set, 16 to 18 minutes.
Let cool 10 minutes on baking sheets before serving.
Servings
Makes 12 large cookies
Nutrition Facts
Nutrition Per Serving (1 cookie) - Calories: 365; Total Fat: 20g (Saturated Fat: 9g); Cholesterol: 45mg; Sodium: 230mg; Total Carbohydrates: 45g (Dietary Fiber: 3g, Sugars: 30g); Protein: 4g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
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