Chocolate Sticky Cookies Recipe

2 measures generally useful flour

1/2 teaspoon preparing powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 container unsalted spread

1/2 container hacked set dates

1/2 teaspoon preparing pop

5 ounces mixed chocolate, finely hacked

2 tablespoons Fonseca Canister 27 Port

2/3 container tan sugar

1 extensive egg

1 teaspoon vanilla concentrate

1/2 container caramel sauce

2 tablespoons finely hacked salted broiled pecans

In a medium blending dish, filter together flour, preparing powder, salt and cinnamon.

Melt spread in a little pot; cook 3-5 minutes, whisking every now and again, until margarine froths and begins to turn brilliant tan. Speed in dates and preparing pop until consolidated; heat up 1 moment. Expel container from hotness and rush in chocolate and port, until chocolate is softened and smooth; place mixture into an expansive blending dish.

Add tan sugar to chocolate date mixture, and beat with a blender on medium velocity until decently consolidated. Beat in egg and vanilla until decently consolidated. Decrease blender velocity to low and beat in flour mixture until recently consolidated. Chill mixture in icebox for 1 hour, or until frosty and firm.

High temperature stove to 350 degrees F.

Move batter into 24 (equivalent estimated) balls; put on ungreased treat sheets, dispersing around 3/4-inch separated. Make a thumbprint in each one ball; load with around a teaspoon of caramel sauce. Sprinkle any staying caramel sauce on top of treats. Sprinkle pecans on top. Heat 12-14 minutes, or until set, and fresh. Cool 2 prior minutes exchanging to wire racks to cool.