Dark Chocolate Turtle Thumbprints

For the cookie dough:
Combine the flour, cocoa and salt; set aside.

Using an electric mixer, cream the butter and sugar until fluffy. Separate the egg (and save the egg white for later, see below). Add the egg yolk, milk and vanilla; mix until thoroughly incorporated. Reduce the mixer speed to low and blend in the flour/cocoa mixture. Cover with plastic wrap and refrigerate until firm (at least 1 hour). Once firm, scoop 1 tablespoon of dough into the palm of your hand and roll into a 1″ ball. Continue until all the dough has been rolled into balls.

To assemble the thumbprint cookies:
Whisk reserved egg white and additional egg white until frothy. Place the chopped pecans in a separate bowl and keep nearby. Using a fork, lower each cookie ball into the egg whites, rolling to make sure they’re completely coated.

Remove from the egg wash and immediately drop it into the bowl of nuts. Roll or toss until the dough ball is completely coated in nuts.

Place the cookies 2″ apart onto cookie sheets (I recommend using a silicone mat or parchment). Using your finger or a round wooden spoon handle, press a divot into the top of each cookie. The bigger the divot, the more caramel it will hold.

Bake at 350ºF for 12-14 minutes, depending on your oven. You want them to just be done. Bake too long, and they’ll start to split and crack around the outside edges, which will wreak havoc when you try to fill them with caramel.

Once the cookies are cooled to room temperature, grab your sea salt caramel. Spoon just enough into each cookie to fill the divot without running over the top.

Microwave the milk chocolate in 30-second intervals, stirring after each, until melted. Whisk until smooth. I like to scrape it into a plastic zip-style plastic bag so I can drizzle quickly and easily (plus it makes cleanup a snap). Just twist the baggie to press the chocolate into one corner, then snip the tip and drizzle like a pro.

Makes 30 cookies.

For step-by-step photos, see the related blog post.