The recipe I posted the other day?
I messed with it. And I think this one is better.
I melted the butter to better incorporated it through the dough–you can only do this with doughs you’re going to chill for awhile afterwards or it’ll spread too much, and this one lives in the fridge at least overnight. I also used bread flour instead of AP to make these chewier, upped the vanilla to play off the caramel a bit more, used dark process cocoa instead of regular (I found Hershey Special Dark cocoa in my Soviet supermarket so you shouldn’t have any problem), added espresso powder to give the cocoa a little pop, and salted the dough before wrapping up the cookies, echoing the hot trend in caramel candies this year.
My kids and husband loved these. The first batch was gone in a day and a half. I really liked them too.
If you try both varieties of this recipe, let me know which you liked better. 🙂
You’ll need:
¾ cup dark chocolate cocoa powder
1 cup white sugar
1 cup brown sugar
1 cup unsalted butter
2 1/2 teaspoons vanilla
2 eggs
48 Rolo brand chewy caramels
Cool in pan slightly then move to a piece of waxed paper. Cool completely.
I will be making these Sunday or Monday. Well probably the dough Sunday night, and the cookies on Monday. They sound SO good. I love caramel 🙂
They will be going in the goodie boxes for coworkers and doctors and coaches…
These were delicious!!!