Preheat the oven to 350 degrees F.
Cream the butter and sugar in a large mixing bowl. Add the eggs and beat until combined. Add the Vanilla Extract and Chocolate Extract and beat to combine.
In a separate bowl combine the flour, cocoa powder, baking powder, cinnamon and cayenne. Beat the dry mixture into the wet mixture in three parts, beating after each addition just until combined. Stir in the chocolate chips, toasted pecans and caramels.
Place rounded spoonfuls of cookie dough onto a lined cookie sheet. Place a pecan, caramel and a couple of chocolate chips on each mound. Bake for 8-10 minutes. Let the cookies cool on the cookie sheet for 2-3 minutes before transferring to a wire rack.
Recipe by The Daring Gourmet
Preheat the oven to 180 degrees C.
Cream the butter and sugar in a large mixing bowl. Add the eggs and beat until combined. Add the Vanilla Extract and Chocolate Extract and beat to combine.
In a separate bowl combine the flour, cocoa powder, baking powder, cinnamon and cayenne. Beat the dry mixture into the wet mixture in three parts, beating after each addition just until combined. Stir in the chocolate chips, toasted pecans and caramels.
Place rounded spoonfuls of cookie dough onto a lined cookie sheet. Place a pecan, caramel and a couple of chocolate chips on each mound. Bake for 8-10 minutes. Let the cookies cool on the cookie sheet for 2-3 minutes before transferring to a wire rack.
Recipe by The Daring Gourmet
Mexican Pure Vanilla Extract
Pure Chocolate Extract
