This cookie has been tripled to make 6 dozen cookies, so you can take it back down to the one dozen size. I will put the smaller list of ingredients in parenthesis.
1 1/2 cups cake flour (1/2)
3/4 cup unsweetened cocoa powder (1/4)
3/4 teaspoon baking soda (1/4)
12 ounces (2 cups) milk chocolate chips (4 ounces)
12 tablespoons cold butter (4 ounces)
1 1/2 cups sugar (1/2)
3 large eggs (1)
3 teaspoons vanilla (1)
1 1/2 cups pecans (1/2)
1 1/2 cups caramel bits (1/2)*
*Caramel Bits are wonderful little things from Kraft. They are small round bits of caramel that are unwrapped and perfect for putting in cookies. If you can not find these little pearls, take a regular size caramel and cut it into quarters.
Sift together cake flour, cocoa, and baking soda in a large bowl, set aside.
In a small sauce pan, over super low heat, melt 1/2 the chocolate chips and the butter together. Watch it carefully so it does not burn. Stir often. Remove from heat, allow to cool a little. Add sugar and vanilla. Stir well, it might look a little grainy and that is okay. Add eggs, one at a time.
Pour chocolate mixture into flour mixture. It will take some arm work to mix it all together. I think next time I will use a hand mixer or the regular mixer to make it easier.
Add in the caramel bits and pecans.
Chill at least one hour.
Preheat oven to 350
Put parchment paper on to baking sheets. The caramel will leak a little and parchment will help!
Use the medium scoop, drop onto the prepared sheets.
Chill the dough balls for 15 minutes. To make my life a little easier. I made the dough balls, and put them on a plate and kept that in the fridge until I needed them. My cookie sheets are big and hard to put in the fridge.
Bake for 12 to 15 minutes. Let cool on sheet for about 6 minutes or until firm enough to move off the sheet.
Makes 6 dozen