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1. Cream together the butter, 1 cup white sugar, and brown sugar in a large bowl until smooth.
2. Beat in the eggs one at a time, then stir in the vanilla.
3. Combine the flour, cocoa, and baking soda.
4. Stir into the sugar mixture until well blended.
5. Stir in 1/2 cup of the pecans.
6. Cover, and refrigerate dough for 1 hour, or until firm.
7. Preheat oven to 375 degrees.
8. In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar.
9. Set aside.
10. Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball.
11. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
12. Bake for 8 minutes in the preheated oven.
13. Cool on the pans for one minute before removing to wire racks to cool completely.
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