115g softened butter (1\u20442 cup)
\n1\u20442 cup sugar
\n1 egg
\n2 tablespoons milk
\n1 teaspoon vanilla essence
\n11\u20443 cup flour
\n1\u20444 cup unsweetened cocoa powder
\n1 teaspoon espresso powder
\n1\u20444 teaspoon salt
\n1 cup pecan nuts chopped
\n16 unwrapped caramel squares (store-bought chewy caramels)
\n1 teaspoon hot water<\/p>\n
Preheat oven to 175C. Line a baking sheet with parchment paper.
\nBeat butter and sugar until pale and creamy, about 2-3 minutes.
\nAdd egg beat till well incorporated then mix in milk and vanilla essence.
\nSift in flour, cocoa powder, espresso and salt until combined. Fold with a rubber spatula till the dough comes together. The dough should be soft but not sticky (press with your fingers it should not stick to your fingers). Chill dough for 1 hour in the fridge.
\nPortion out the dough using a trigger release ice cream scoop and roll it into balls. Roll each ball in the chopped pecans pressing the nuts in to cover the cookie dough well. Place on the prepared baking sheet and press a finger or the back of a 1\u20444 teaspoon measuring spoon into the centre of each ball to form an indentation.
\nBake for 10-12 minutes, just until set. Be careful not to overbake.
\nWhile the cookies are still hot, press using the same measuring spoon to keep the indentation intact so there is a good space for the caramel to go.
\nCombine the caramel and water in a microwave-safe bowl and melt by heating in 30-second intervals and stirring in between about 1-2 minutes total. Pour melted caramel into the indentation we made earlier. Let it set then drizzle melted chocolate over it.
\nMelt semisweet chocolate with 1 tsp oil in another microwave-safe bowl in 30 seconds intervals, stirring between each burst of heat, just until melted, about 1-2 minutes.
\nDrizzle melted chocolate over using a ziplock bag. Enjoy once set.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients 115g softened butter (1\u20442 cup) 1\u20442 cup sugar 1 egg 2 tablespoons milk 1 teaspoon vanilla essence 11\u20443 cup flour 1\u20444 cup unsweetened cocoa powder 1 teaspoon espresso powder 1\u20444 teaspoon salt 1 cup pecan nuts chopped 16 unwrapped caramel squares (store-bought chewy caramels) 1 teaspoon hot water Steps Preheat oven to 175C. Line…<\/span><\/p>\n","protected":false},"author":2,"featured_media":21529,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[12],"tags":[],"class_list":["post-21528","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-snacks-sweets"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/21528","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=21528"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/21528\/revisions"}],"predecessor-version":[{"id":21545,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/21528\/revisions\/21545"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/21529"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=21528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=21528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=21528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}