salted chocolate caramel cookies…

26 Nov

chocolate caramel cookie urbanpocketknife

I admit that these cookies are not my creation, my neighbourhood friend who stopped in to catsit for me once left these on my counter and now I love her long time.  It is the perfect cookie, kinda cakey, soft and chewy, oozy caramel in the centre with a sprinkling of sea salt on top.  They are easy but not as mega quick to make as drop cookies.

A friend of mine had a cookie baking and drinking party not too long ago (there was way more cookie eating than actual drinking) so I decided these were probably pretty perfect for the occasion.

Here’s the recipe (makes 40 cookies)!

What you need!
4 pkg (52g each) Rolo chocolates (ah ha!  the secret ingredient!)
1 cup flour
1/2 cup cocoa powder
1/2 tsp baking powder
1/2 cup softened butter
1 cup packed brown sugar
1 tsp vanilla extract
1 egg
1/4 cup sugar

What to do!

1.  Freeze those Rolo chocolates for at least 6 hours

2.  Sift flour, cocoa and baking powder into a medium bowl

3.  In a large bowl cream the butter and brown sugar until light and fluffy.  Add vanilla and egg and beat until smooth.

4.  Stir in flour mixture into butter mixture until a ball forms.  Wrap dough in plastic wrap and chill in fridge for at least 30min.

5.  Roll 1 tbsp of dough into ball and place on cookie sheet lined with silpat or parchment paper.  Continue until you have 40.

6.  Put the sugar in a shallow dish.  Taking out one package of Rolos out at a time from the freezer, take each dough ball and flatten into a disk.  Place one rolo in the centre and fold edges around to completely surround the chocolate.  Roll in palms of hands so there are no cracks.  Then roll in sugar, place back on the tray 2″ apart and finish the rest of tray.

7.  Flatten the top and sprinkle some sea salt on each cookie. Once a tray is complete, put the entire thing in the fridge or freezer while working on the next tray.  Leave the trays in the fridge for at least 30 minutes before baking.  Preheat oven to 350 degrees.

8.  Bake in oven for 8 minutes or until dry to touch.  Cool and enjoy!

chocolate caramel cookie urbanpocketknife

Tips & Tricks

1.  Make sure the dough and chocolates are cold!  If not, it may lead to cracking and oozing of the caramel from the centre, which isn’t the end of the world as they are still delicious!

2.  Freeze already formed cookie dough and bake later.  This will guarantee non-leaky cookies, no need to defrost, bake them frozen but you may have to extend the time a little.

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