Ingredients
- 1/2 cup butter
- 4 blocks of unsweetened chocolate, chopped (4 ounces)
- 2 cups semisweet chocolate morsels, divided
- 1 cup milk chocolate chips, divided
- 1 cup chocolate chip chunks, divided
- 3–3 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon espresso powder
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons chocolate extract
- 2 cups toasted pecans (chopped or whole)
- Chocolate Fudge filling
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Caramel center
- 7 ounces caramel (pieces)
- 3–5 tablespoon heavy cream
- Chocolate Ganache Drizzle* (optional)
Instructions
- Preheat oven to 350 degrees F.
- In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, 1 cup semisweet chocolate morsels and ½ cup milk chocolate chips over low heat, stirring constantly until smooth; set aside.
- In a medium bowl, combine flour, baking powder, soda, salt and espresso powder; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and chocolate at medium speed until combined.
- Add flour mixture, beating well. Add chocolate mixture and beat until combined. Stir in remaining chocolate pieces.
- Using a cookie scoop, make 2 “balls and press down into a whoopie pie pan.
- Bake the cookies for 6 minutes.
- While they are baking, make the fudge center.
- In a double boiler over simmering hot water melt the chocolate. Once melted add the condensed milk and vanilla extract. Stir to blend.
- Transfer to a glass bowl and allow to cool.
- Make the caramel center.
- Melt the caramel and heavy cream in a sauce pan until creamy and smooth.
- At the 6 minutes mark, remove the cookies from oven and gently press down the center to make a slight well.
- Continue baking for 3-4 minutes or until edges are firm and centers appear cracked.
- As soon as you remove the cookies from the oven, fill with chocolate fudge filling, top with caramel and pecans.
- Cool the cookies on the baking sheets about 3 minutes; using a rubber tipped spatula, transfer the cookies to a wire rack.
- Drizzle with chocolate ganache if you wish.
Notes
These can be kept in an air tight container. They can be eaten at room temperature or warmed up for 10-15 seconds. Top with ice cream for a real treat!
