Dark chocolate cookies stuffed with caramel, sprinkled with large flake sea salt? Yes please.
Oh, and these don't have just any old caramel on the inside. They're ROLOs. Isn't that ingenious??
What you'll need:
1/2 cup (115g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup (125g) all-purpose flour (measured correctly)
2/3 cup (58g) unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 Tablespoons (30ml) milk
1 and 1/2 cups (270g) Nestlé® Toll House® Dark Chocolate Morsels
16-17 chocolate coated caramels, such as Rolos
coarse sea salt
1. In a large mixing bowl, cream butter on medium speed for about 20 seconds. Add sugars and cream together until light and fluffy. Beat in egg and vanilla.
2. In another medium-size mixing bowl, sift together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until combined. Stir in milk, and fold in dark chocolate morsels. Let dough chill for 1-2 hours.
3. Preheat oven to 350°F, and line a baking sheet with parchment paper. To form cookies, take 2 tablespoons of dough, split in half, and stick a caramel in the middle. Roll into a ball, making sure caramel is sealed completely inside. Sprinkle with sea salt before baking. Repeat 16-18 times.
4. Bake for 12-13 minutes. Cookies will still appear somewhat raw, but they will continue cooking after you remove them from oven. Allow to cool on cookie sheet for 5 minutes before carefully removing to wire rack to cool completely.
Bake for 12-13 minutes. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
I am making these the SECOND I have some baking time in my schedule. I can't wait. For someone who loves to eat healthy and exercise, I sure can eat a lot of chocolate and caramel...