Caramel and Pecan Cookies

In a medium bowl, whisk the flour, cocoa powder and salt together. Using a mixer set on medium-high speed, beat butter and sugar together until light and fluffy. about 2 to 3 minutes. Add the egg yolk, milk and vanilla; mix until fully incorporated. Reduce the mixer speed to low and gradually beat in the flour until just combined. Turn dough out, shape into a ball and flatten into a disk. Wrap in plastic and refrigerate for about 1 hour or until firm.

Position oven racks in the top and bottom third of the oven. Preheat oven to 350º F. Line two baking sheets with baking parchment paper.

In a small bowl, whisk the egg whites until frothy. Place the chopped pecans in a pie pan or shallow bowl.

Remove firm dough from the refrigerator. Break off i-inch pieces and roll into balls. Dip the balls into the egg whites (coating completely) and roll in the pecans. Place balls on prepared baking sheets about 2-inches apart. Using a 1/2 teaspoon measuring spoon, make an indentation in the center of each ball.

Bake cookies for about 12 minutes, or until set. Rotate the baking sheets half way through the baking process to promote even baking. When cookies are done, remove from oven, once again make an indentation in the center using the measuring spoon. Allow cookies to cool for about 5 minutes on the baking sheets. Using a metal spatula, transfer cookies to a wire rack to continue cooling.