Ingredients:

• 1 lb. (4 sticks) salted butter, softened to room temperature
• 2 2/3 cup sugar
• 4 eggs (divided – yolk for cookies, white for topping)
• 1/2 cup milk
• 2 tsp. vanilla extract (please only use pure – not imitation)
• 1 1/2 tsp almond extract
• 4 cups all-purpose flour
• 1 1/3 cups unsweetened cocoa powder
• 1 tsp. salt

Topping:

• 2 – 2 1/2 cups chopped pecans
• Egg whites (from divided eggs above)
• 1 jar caramel sauce (your fave – I used Smuckers)

Directions:

Beat butter and sugar in mixer on medium-high speed until well blended – about 3 minutes.  Add egg yolks, vanilla, and almond extract, while continuing to beat.

In a separate bowl, combine flour, cocoa powder, and salt.

Reduce mixer speed to low-medium, and add half of the flour mixture.  Beat until incorporated, then add half of milk, followed by other half of flour mixture, and finally other half of milk.  Beat until all ingredients are incorporated, but do not overbeat.

Place dough in Ziploc plastic bag or cover bowl tightly, and refrigerate for at least 1 hour.

When ready to bake, preheat oven to 350 degrees F.

Whisk egg whites until fluffy.

Roll dough into 1 inch balls.  Coat each ball with egg white, then roll in chopped pecans.  Place on baking stone (the only thing I bake cookies on) or cookie sheet.  Using a small spoon (I used a baby spoon) or your finger, indent each cookie ball in the center until a circle is formed.

Bake for 12-13 minutes.  Cookies will still be soft when you remove from oven.  Allow to cool on baking stone/cookie sheet.

Once cooled, remove to cooling rack, and spoon in caramel sauce.