2ouncesunsweetened chocolate,chopped and melted (I use a glass dish in the microwave)
2½cupsGold Medal® All-Purpose Flour
20squarecaramels,unwrapped
¼cuphalf and half cream
42pecan halves
Instructions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or silpat mats (or spray with nonstick spray).
Use an electric mixer and a large bowl to combine the butter and sugar. Beat in the egg and extract, then chocolate. Add the flour and mix until combined.
Shape into 1-inch balls. Place the dough balls on a cookie sheet 2-inches apart, and make a thumbprint in each ball. Bake for 8 to 10 minutes, or until cooked through and not super soft
When you take them out of the oven, use a small spoon to press down slightly into the thumbprinted areas again to make sure each cookie has a nice impression. Cool.
Melt caramels in a double boiler. Stir in the half and half until well combined and smooth. Spoon a little bit of the caramel mixture into each cookie imprint. Top with a pecan half.
Notes
These cookies will be more chocolatey with chocolate extract, which can be found in specialty markets like Whole Foods