• In a medium size bowl, combine flour, cocoa powder, and salt.
• In a large bowl with an electric mixer on medium speed, cream butter and sugar together until light and fluffy. Turn the mixer to high speed and add the egg yolk, milk, and vanilla.
• Turn the mixer to low speed and add the flour until just incorporated.
• Scoop into tablespoon sized balls and place on baking sheet. Cover and place baking sheet in the fridge and chill for at least one hour.
• Preheat oven to 350 F. Line a baking sheet with parchment paper or silicone baking mats.
• Toast the chopped pecans in a skillet on medium heat for about 5-8 minutes or until fragrant. Stir occasionally while toasting. Place in a small bowl.
• Place the egg white in a small bowl.
• With the top of a wooden spoon, chapstick cap*, or your thumb, make little holes in each ball of cookie dough. Make the hole about halfway deep.
• Dip the outside of the dough ball into the egg white, then dip it in the pecans. Place on a baking sheet. Bake for 12 minutes or until sides of cookie have set.
• Let cool on baking sheet for 5 minutes then transfer to wire rack.

Caramel

• Have all of your ingredients ready before you begin or else it will be a mess.
• Melt the sugar in a small saucepan on medium heat, stirring constantly. When it is fully melted and begins to turn an amber color, add the butter. It will start bubbling. Continue to stir constantly.
• When butter is completely melted, slowly pour in the heavy cream. It will continue to bubble a lot. Let boil for 1 minute then remove from heat. Keep stirring. Add the salt. Let cool and thicken slightly. Spoon into the holes of the thumbprint cookies.
• Place the chopped chocolate in a heat proof bowl. Microwave in 30 second intervals until melted, stirring in between each interval.
• Using a fork or squeeze bottle, drizzle the chocolate over the cookies. Place cookies in the fridge so chocolate can set.