Prepare Brownie Cookies: In a medium mixing bowl, whisk together the
All-Purpose Flour (1 2/3 cups)
Unsweetened Cocoa Powder (1 cup)
Corn Starch (1 tsp)
Baking Soda (1 tsp)
Salt (3/4 tsp)
; set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together the
Unsalted Butter (1 cup)
Granulated Sugar (1 1/4 cups)
Brown Sugar (3/4 cup)
until well blended.
Add in the
one at a time, then blend in
Pure Vanilla Extract (1/2 Tbsp)
. Add half of the flour mixture at a time, and mix on low speed just until combined; add remaining flour mixture and mix until just combined. Cover and refrigerate overnight.
The next day, preheat oven to 350 degrees F (175 degrees C) and line baking sheets with silicone liners or parchment paper.
Scoop dough out and shape into 1-inch balls. Space cookies 2 inches apart. Bake one sheet at a time for about 9-10 minutes - edges should be set (cookies will appear puffy and slightly under-baked).
Remove from oven and immediately press the bottom of a glass lightly into each cookie, creating a flat cavity with a ½-inch border around the edge of each cookie (similar to a “Swig” style cookie.). You will need to size your glass so that there is a ½-inch border of the cookie that remains. Cool cookies completely before proceeding to next step.
Caramel Candies (1 bag)
Half and Half (1/3 cup)
in a small microwave-safe bowl and heat in a microwave oven in 30-second increments, stirring after every 30 seconds until caramels are melted; stir well to combine. If needed, add an additional tablespoon of half & half to reach a creamy consistency.
Immediately spoon about 1 tablespoon of caramel sauce into the center of each brownie cookie; sprinkle with
Pecans (1 cup)
and cool for 1 hour.
Heavy Cream (1/3 cup)
in a very small heavy saucepan. As soon as you see small bubbles around the entire edge of the pan, remove from heat and immediately pour over
Dark Chocolate (1/2 cup)
. Let sit for 3 minutes, then blend with a small whisk until combined, shiny and smooth.
Carefully drizzle the chocolate ganache on top of each cookie. Store the cookies in an airtight container at room temperature for up to 5 days.