• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg, yolk and white separated
• 1 1/2 tsp vanilla extract
• 2 Tbsp milk
• 1 1/4 cups finely chopped nuts
• 1 pot of Nestlé Caramel
• 2 1/2 Tbsp heavy cream
• Flaky or coarse sea salt
• 1 pack of your favorite 70% chocolate

• In a mixing bowl, whisk together flour, cocoa powder and salt, set aside. Whip butter, granulated sugar until slightly pale and fluffy, about 2 minutes. Mix in egg yolk (set egg white aside in a bowl in refrigerator) and vanilla extract. Blend in milk. slowly add in dry ingredients and mix just until combined. Shape dough into a ball and drop onto a sheet of plastic wrap, flatten dough into a 6-inch disk then wrap with plastic wrap and chill 45 minutes, until slightly firm.
• Preheat oven to 350 degrees. Remove egg white from refrigerator and whisk vigorously until frothy. Place finely chopped nuts in a bowl. Shape dough into 1-inch balls (18 grams each) then shape into balls, drop into egg white and roll to evenly coat the lift and allow excess egg white to run off and immediately place in bowl with chopped nuts and roll to evenly coat. Transfer to parchment paper lined baking sheets and make a deep indentation with thumb in the center of each dough ball. Bake in preheated oven until set, about 10 - 12 minutes. Remove from oven then using the bottom of a rounded teaspoon, gently press down on existing indentation. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• For the topping:
• Melt your caramel and then Spoon caramel into indentation in cookies.
• melt your chocolate in a water bath with stirring until melted and smooth. Pour into a piping bag  and cut tip of corner. Drizzle over cookies. Enjoy!