11 December 2013 Chocolate Rolo Cookies

Chocolate Rolo Cookies

December 11, 2013 By
Cookie Prep Station

Cookie Prep Station

When I was growing up in Quebec, Caramilk chocolate bars were some of my favorite. Basically Cadbury chocolate with gooey caramel inside – yum! When we moved to the US in 1985, Rolos were as close as it got and I began enjoying them almost as much as my beloved Caramilks.

Rolo In Cookie Dough

Rolo In Cookie Dough

When this year’s The Great Food Blogger Cookie Swap came along, I knew I wanted to stuff a Rolo inside a chocolate cookie as my entry. Chocolate, caramel…need I say more?

This recipe yields 4 dozen cookies, perfect for the three dozen I needed to ship to my matches and a dozen for moi!

Ingredients:

  • 2 sticks (1 cup) butter, softened
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp. pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp. baking soda
  • ¼ tsp. Kosher salt
  • ¾ cup unsweetened cocoa powder
  • 48 Rolos, unwrapped
  • ½ cup granulated sugar
Cookie Dough Balls

Cookie Dough Balls

Directions:

  1. Preheat oven to 375 degrees F.
  2. Line two cookie sheets with parchment paper.
  3. In the bowl of an electric mixer, cream the butter with the brown sugar and the cup of granulated sugar until light and fluffy, about 3 minutes. Add the eggs, one at a time, and the vanilla. Beat until just combined.
  4. Sift the flour, baking soda, salt and cocoa in a medium bowl. Add the flour mixture, ¼ cup at a time, to the butter/sugar mixture until fully incorporated – don’t overmix.
  5. Baked Cookies

    Baked Cookies

    Take a teaspoon of cookie dough and flatten it in your hand or on the counter. Wrap the flatten cookie dough around a Rolo. Once you’ve ensured the Rolo is covered completely with the cookie dough, roll the dough ball in the remaining sugar and place on the prepared baking sheets – 12 cookies per sheet. Roll the remaining 2 dozen cookies and set aside.

  6. Bake the first 24 cookies for 8-10 minutes. Remove from the oven and allow to cool for 5 minutes on the sheets then move to a cookie rack to cool completely. Repeat with the remaining 2 dozen cookies.

Yields 4 dozen cookies.

 

Inspired by Two Peas & Their Pod

Filed Under: American, Chocolate, Desserts Tagged With: , , , ,
29 April 2012 Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

April 29, 2012 By

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , ,
28 February 2010 Chocolate Crackle-Top Cookies

Chocolate Crackle-Top Cookies

February 28, 2010 By
Crackle-Top Cookie Ingredients

Crackle-Top Cookie Ingredients

The name for these easy-to-make and succulent cookies comes from the fact that the baking of the cookies causes ‘crackles’ in the powdered sugar coating. Kids LOVE to help roll the unbaked cookies in the powdered sugar, so summon help!

Crackle-Top Cookie Batter

Crackle-Top Cookie Batter

Ingredients:

  • 1 ½ cups semi-sweet chocolate chips
  • 1 ½ cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • 6 tbs. butter, at room temperature
  • 1 ½ tsp. vanilla extract
  • 2 large eggs
  • 1 cup powdered sugar
Crackle-Top Cookie Dough Balls

Crackle-Top Cookie Dough Balls

Directions:

  1. Preheat oven to 350 F.
  2. Microwave 1 cup chocolate for 1 minute. Stir. Microwave at 10 seconds intervals until completely melted.
  3. In a small bowl, combine flour, baking powder, and salt.
  4. In the bowl of an electric mixer, beat sugar, butter, and vanilla.  Add melted chocolate until well blended.  Incorporate eggs, one at a time. Gradually incorporate flour mixture in the chocolate mixture. Stir in remaining 1/2 cup chocolate chips. Chill until firm, about 30 minutes.
  5. Shape cooled dough into 1 ½” balls (about 1 teaspoon).  Place powdered sugar in a shallow dish and roll dough balls into it to cover completely.
  6. Place balls onto ungreased cookie sheets.  Bake for 13-15 minutes ( the cookies won’t be set in the center! ).
  7. Cool cookies for 5 minutes on the cookie sheets, then transfer to a rack to completely cool.

Makes 24 cookies.

Filed Under: Chocolate, Desserts Tagged With: , , , , ,