Ingredients: |
Ingredients: ½ cup unsalted butter
5 ounces dark chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1 cup flour
¼ cup coca powder
1 teaspoon baking powder
½ teaspoon salt
¾ cup granulated sugar
½ cup dark brown sugar, packed
2½ teaspoons vanilla
2 large eggs
½ cup chocolate chips (semi-sweet or dark)
Flaky sea salt, for sprinkling
17 Rolos or caramels
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Directions: |
Directions:1. Preheat oven to 350º and line baking sheets with parchment paper.
2. Add the butter to a medium saucepan and heat it over medium low until it's melted. Remove pan from the heat. Add the dark and semi-sweet chopped chocolate and stir until it's melted and combined. Set aside to cool slightly.
3. In a medium sized bowl, whisk to combine the flour, cocoa powder, baking powder and salt. Set aside.
4. In the bowl of an electric mixer fitted with the whisk attachment or with handheld mixer on medium high speed, mix the eggs, sugars and vanilla for 5 minutes, until the mixture thickens.
5. With the mixer on low speed, pour in the melted chocolate-butter mixture and mix until combined and smooth. Remove bowl from mixer stand and use a spatula to gently fold in the dry ingredients. until just combined. Do not overmix. Add in the chocolate chips.
6. Fill an ice cream scoop half way with batter. Place one Rolo or caramel in the scoop and fill the rest of the scoop with the cookie dough. Drop the cookies onto the cookie sheet. Place them 3" apart.
7. Sprinkle the cookies with flaky sea salt and bake 10-12 minutes until the center is just set. Allow to cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. |
This recipe for Caramel Stuffed Brownie Crinkle Cookies is from