Ingredients: |
Ingredients: 1/2 c. (1 stick) unsalted butter, softened to room temperature
1/2 c. sugar
1/2 c. dark brown sugar (or light brown sugar)
1 large egg, room temperature preferred
1 tsp. vanilla extract
1 c. all-purpose flour
2/3 c. unsweetened cocoa powder (Nestle Toll House Baking Cocoa
recommended)
1 tsp. baking soda
1/8 tsp. salt
2 tbsp. milk
1 1/2 c. Nestle Toll House Dark Chocolate Morsels
16-17 Rolos
coarse sea salt
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Directions: |
Directions:1. Using a handheld or stand mixer, cream the butter on medium speed for
about 20 seconds. Add the sugars with the mixer running on medium
speed. Cream it all together until light & fluffy. Beat in the egg &
vanilla. Scrape down the sides of the bowl as needed.
2. In a separate medium size bowl, sift the flour, cocoa powder, baking
soda, & salt together. Slowly add to the wet ingredients. Stir in the milk,
then fold in the dark chocolate morsels. The dough will be thick & very
sticky. Chill for at least 1-2 hours.
3. Preheat oven to 350º. Line a large baking sheet with parchment paper
or silicone baking mat. Set aside.
4. Take 2 tbsp. of chilled dough & split in half & roll each into a ball with
your hands. Stick a caramel into 1 ball of dough. Top the caramel with
the other ball of dough & seal down the sides so that the caramel is
securely stuffed inside. Repeat with the rest of the dough & 18 caramel
candies. Sprinkle each with sea salt before putting into the oven.
5. Bake 12-13 minutes. Cookies will appear undone & very soft. Allow to
cool on the cookie sheet for at least 5 minutes before transferring to a
wire rack to cool completely.
© sallysbakingaddiction.com |
This recipe for Salted Caramel Dark Chocolate Cookies is from