1⁄2 cup unsalted butter
2⁄3 cup sugar
1 large egg yolk
2 tablespoons milk
1 teaspoon vanilla
1 cup flour
1⁄3 cup unsweetened Dutch process cocoa
1⁄4 teaspoon salt
1 large egg white, lightly beaten
1⁄2 cup finely chopped hazelnuts
10 plain caramels, unwrapped (1x1 1/2-inch each)
2 tablespoons heavy cream
3 ounces semisweet chocolate or 3 ounces bittersweet chocolate, finely chopped
Beat til creamy butter, sugar, egg yolk, milk and vanilla.
Sift in flour, cocoa and salt and beat on low speed until dough forms.
Wrap in plastic wrap and chill at least 30 minutes or until firm.
Roll dough into 1 T balls, coat with egg white, and roll in nuts.
Place 1 1/2" apart on greased cookie sheets.
Flatten centers of cookies with thumb, leaving a depression.
Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft.
Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end). Move to wire racks and cool.
FILLING: Microwave caramels and cream until melted and smooth.
Use a spoon and fill the centers of partially cooled cookies and then cool completely.
CHOCOLATE DRIZZLE: Microwave chocolate until melted and place in resealable plastic bag. Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies - Chocolate will set in 30 minutes.