Preheat oven to 375 degrees F (190 degrees C).
In a microwave-safe bowl, combine the
Unsalted Butter (2/3 cup)
Semi-Sweet Chocolate Chips (1 cup)
. Microwave in 30-second intervals, stirring between, until fully melted and combined. Set aside to cool.
In a medium mixing bowl, combine the
All-Purpose Flour (1 1/2 cups)
Unsweetened Cocoa Powder (1/4 cup)
Pumpkin Pie Spice (1 tsp)
Baking Powder (1/4 tsp)
Salt (1/2 tsp)
. Set aside.
In a large mixing bowl, beat
Brown Sugar (3/4 cup)
Granulated Sugar (1/4 cup)
Vanilla Extract (1 tsp)
until the mixture is syrupy, 2-3 minutes.
Pour in the chocolate butter and beat until mixture lightens and gets fluffy, 3-5 minutes.
Add the flour mixture and mix until just combined.
Fold in the
Walnuts (3/4 cup)
Drop 2 Tbsp rounded spoonfuls of batter onto a parchment-lined cookie sheet.
Bake for 10-12 minutes, then remove from the oven. They will look slightly underdone but will firm up as they cool.
After 2 minutes, transfer cookies to a wire rack to finish cooling completely. Repeat with the remaining dough.
To make the quick bourbon caramel: In a medium saucepan add the
Caramel Candies (30)
Bourbon (1/4 cup)
Whipping Cream (2 Tbsp)
. Cook, stirring continuously, over medium heat for 5-10 minutes.
Place a piece of parchment or newspaper under the wire rack and drizzle the caramel over the top of the cookies. Immediately sprinkle with
Sea Salt Flakes (to taste)
so it sticks. Once the caramel has set, cookies can be stored in an airtight container for up to 1 week.