Hi everybody! Is it just me or is cleaning the absolute worst part of baking. I’m thinking of starting a “Baker Problems” series. I feel like a lot of people would relate to it HAHA.
These cookies are extremely popular amongst my friends and family (and me of course!). I do recommend using rolos instead of regular baking caramels because with the rolos, you not only get a soft, melty (is that an adjective?? hey, I’m more of a baker than a writer!), gooey caramel, but you also get a little bit of melted chocolate inside your cookie. I did make these a bit smaller than the recipe suggests, which means I reduced the baking time by about 2 minutes.
Honestly, these cookies taste absolutely amazing and they’re pretty easy to make! I made these a couple months ago, when I first started baking, and they turned out pretty well! ^___^
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) dark brown sugar (light brown is fine)
- 1 large egg, room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 2/3 cup (80g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 Tablespoons (30ml) milk
- 1 and 1/2 cups (270g) Dark Chocolate Chips
- 16-17 Rolos
- coarse sea salt (I used regular Kirkland sea salt)
WYD (What You Do/What Yuna Did):
1. In a large bowl, cream the butter and add the sugars until light and fluffy. (If using a handheld/stand mixer cream butter for 20 seconds and add sugars both on medium speed)
2. Beat in the egg and vanilla.
3. In a separate medium bowl, sift in the flour, cocoa powder, baking soda, and salt.
4. Slowly add the dry ingredients into the wet ingredients.
5. Chill dough for a minimum of 1-2 hours.
6. Preheat oven to 350ºF
7. Line a large baking sheet with parchment paper or a silicone baking mat.
8. Take 2 tbsp scoops of the dough, split in half, and roll each half into a ball.
9. Stick a rolo into one ball, top with the other ball and seal down the sides.
10. Sprinkle each cookie with sea salt before placing in the oven.
11. Bake for 12-13 minutes. The cookies will appear undone and very soft.
12. Cool on cookie sheet for a minimum of 5 minutes before transferring onto a wire rack.
Yields: 16-18 large cookies.