Whenever I see chocolate cookie batter out in stores I always drool over it but I’ve never attempted to make it myself. I was surprised at how well this dough turned out on my first try; it’s super easy and my friends and I had a great time making them.
I used mini rolos for this recipe, but if you want more caramel I would suggest using regular sized ones. Either way, what you end up with is a dark, rich cookie with a chewy middle. This morning I tried microwaving one to re-melt the caramel on the inside and it worked perfectly; the cookie was warm and soft just like out of the oven.
Also, on a completely unrelated note, I don’t know about any of you but I’m super excited for the new Arrested Development season (especially because I’ve heard the guys from Workaholics are going to make an appearance).
I used The Comfort of Cooking‘s recipe for these and everything was delicious. The cookie dough was so dark and rich, and the caramel melted inside the dough when it was baked for a really nice texture. The sea salt just ties everything together into one great batch of cookies. Pair these up with a tall glass of milk and enjoy!
- 1/2 cup granulated sugar, plus 1/4 cup extra for rolling
- 1/2 cup brown sugar
- 1/2 cup butter (1 stick), softened
- 1 egg
- 1 tsp. vanilla extract
- 1 1/4 cup all-purpose flour
- 6 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1 130g bag of mini rolo chocolates
- 2 tbsp. sea salt
In a large bowl, mix granulated sugar, brown sugar, butter, egg and vanilla extract until smooth and one consistent colour. Add flour, cocoa powder and baking soda. Roll dough into one mass. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 370 degrees F.
Pour the extra sugar for rolling into a small shallow bowl. Roll dough into 1-inch balls, place a rolo in the middle of the cookie and form dough around it until smooth and completely covered. Roll each ball in sugar, then place on a baking sheet lined with a silicone baking mat or parchment paper. Lightly press on the tops of each cookie to slightly flatten, then sprinkle sea salt on the tops of each one.
Bake for 8-10 minutes until there are cracks in the tops of the cookies. Let cool for 5 minutes (the insides will still be hot so be careful!) and store in an airtight container for roughly a week, if they last that long.