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1
In a small bowl, combine flour and salt. Set aside.
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2
In a large bowl, cream butter, sugar and brown sugar.
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3
Add melted chocolate and vanilla, mix till combined. Scrape down bowl. Add egg yolks and mix.
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4
Add flour mixture and mix till combined. Remove dough from bowl onto a large piece of clear film. Wrap and form into a disc. Refrigerate for 2 hours or firm enough to roll into balls.
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5
Preheat oven to 350u00b0F. Line 2 sheet pans with silpat or grease pans.
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6
In a small bowl, add egg whites and whisk lightly with a fork to lighten. Place nuts in a separate small bowl.
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7
Roll dough into small balls the size of marbles. Dip the dough balls into the egg white to coat.
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8
Roll each ball in chopped pecans.
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9
Place balls onto prepared cookie sheets 1 1/2 inch apart and push down the center of each ball with your thumb. If you have long nails, use the end of a wooden dowel.
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10
Bake for 10 minutes, remove pans from the oven, and press down the centers again, using a dowel or the back of a teaspoon. Bake for 10 minutes more.
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11
While cookies cool, melt chocolate and oil in a small bowl in the microwave, till just melted.
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12
Using a teaspoon, fill cookies, one by one. Place them back onto the sheet pans till chocolate is firm and set. The chocolate will take a couple of hours to set, if you are in a hurry, refrigerate them.
