1
["1. Preheat oven to 350u00b0F.", "2. In a large heavy bottomed saucepan, melt butter, unsweetened chocolate, 1 cup semisweet chocolate morsels and 1/2 cup milk chocolate chips over low heat, stirring constantly until smooth; set aside.", "3. In a medium bowl, combine flour, baking powder, soda, salt and espresso powder; set aside.", "4. In the bowl of a stand mixer fitted with the paddle attachment, beat eggs, sugar, and chocolate extract at medium speed until combined.", "5. Add flour mixture, beating well. Add melted chocolate mixture and beat until combined. Stir in remaining chocolate pieces.", "6. Using a cookie scoop, make 2 ""balls and press down into a whoopie pie pan.", "7. Bake the cookies for 6 minutes.", "8. While they are baking, make the fudge center.", "9. In a double boiler over simmering hot water, melt the chocolate. Once melted, add the condensed milk and vanilla extract. Stir to blend.", "10. Transfer to a glass bowl and allow to cool.", "11. Make the caramel center.", "12. Melt the caramel and heavy cream in a sauce pan until creamy and smooth.", "13. At the 6-minute mark, remove the cookies from oven and gently press down the center to make a slight well.", "14. Continue baking for 3-4 minutes or until edges are firm and centers appear cracked.", "15. As soon as you remove the cookies from the oven, fill with chocolate fudge filling, top with caramel and pecans.", "16. Cool the cookies on the baking sheets about 3 minutes; using a rubber tipped spatula, transfer the cookies to a wire rack.", "17. Drizzle with chocolate ganache if you wish.", "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!"]
