AE's Salted Carmel Chocolate Cookies
Ingredients:
1 cup butter,softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
3 teaspoons vanilla bean paste
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsweetened cocoa powder
2 tablespoons sugar mixed with 2 tablespoons sea salt
48 ROLO candies
Directions:
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla bean paste. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F.
Divide the dough into 4 equal parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Press each piece
of dough around a chocolate covered caramel (such as a rolo). Roll into a ball. Dip the tops gently into the granulated sugar and salt mixture. Place sugar/salt side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven, rotating pan halfway at 4 minutes. When you taken them from the oven smoosh down the rolo with the back of a spoon and let cool for 4 minutes on the baking sheets before removing to wire racks to cool completely. If you try to take them off sooner the caramel might try to come out the bottom
Ingredients:
1 cup butter,softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
3 teaspoons vanilla bean paste
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup unsweetened cocoa powder
2 tablespoons sugar mixed with 2 tablespoons sea salt
48 ROLO candies
Directions:
Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla bean paste. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Cover and chill at least 2 hours.
Preheat oven to 375 degrees F.
Divide the dough into 4 equal parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Press each piece
of dough around a chocolate covered caramel (such as a rolo). Roll into a ball. Dip the tops gently into the granulated sugar and salt mixture. Place sugar/salt side up, 2 inches apart on greased baking sheets.
Bake for 8 minutes in the preheated oven, rotating pan halfway at 4 minutes. When you taken them from the oven smoosh down the rolo with the back of a spoon and let cool for 4 minutes on the baking sheets before removing to wire racks to cool completely. If you try to take them off sooner the caramel might try to come out the bottom
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