These little cookies are very special. A chocolate meringue is encased in a chocolate cookie, all dressed up with a chocolate drizzle.

MAKE AHEAD

INGREDIENTS | YIELDS 6 DOZEN COOKIES

• 3 ½ cups flour
• ¼ cup cornstarch
• 1 teaspoon salt
• ½ cup cocoa
• 1 cup powdered sugar
• 1 cup butter
• 1 cup sour cream
• ¼ cup milk
• 2 egg yolks
• 2 teaspoons vanilla
• 2 egg whites
• ¼ teaspoon salt
• ½ cup sugar
• 1 ¼ cups pecans, ground
• 1 cup semisweet chocolate chips
• ½ cup milk chocolate chips

1. The day before, sift flour with cornstarch, salt, cocoa, and powdered sugar into a large bowl. Cut in butter until particles are fine.

2. In small bowl, combine sour cream, milk, egg yolks, and vanilla and mix well. Stir into flour mixture until a dough forms. You may need to add more flour or milk to make a soft but workable dough. Cover and chill for 24 hours.

3. When you want to bake the cookies, beat egg whites with salt in medium bowl until foamy. Add sugar gradually, beating until stiff peaks form. Fold in ground pecans and chocolate chips.

4. In two batches, roll out dough to ⅛″ thickness on work surface dusted with powdered sugar. Cut into 2-½″ squares. Place a teaspoon of the meringue filling in center of each square. Fold two opposite corners together to meet in middle. Preheat oven to 350°F.

5. Bake cookies for 18–23 minutes until dough is set. Cool on wire racks. In small saucepan, combine 1 cup semisweet chocolate chips with the milk chocolate chips. Melt over low heat, then drizzle over cooled cookies.