Oh. My. God. You guys are seriously going to love these thick caramel stuffed chocolate chip cookies! I feel like I haven’t had anything to share with you guys in forever a week. Sorry! I had been away all last week. I know, a whole week away from work and reality! My mom and I were in Ottawa for a family wedding. We ate and drank way too much, and had so much fun seeing family that we haven’t seen in years. It was a great way to end August, and I’m so glad to be home! So enough about vacation, let me tell you about these amazing cookies. They only make 16 large cookies, now that is the perfect amount for my tiny household. I can taste test a few, my boyfriend can have some, and the rest are straight into the freezer, or brought into the salon for the girls. I can’t tell you enough how easy this cookie recipe is. Two bowls, and no mixer, what more could you ask for? Yes, the dough does need to chill, but how easy to whip them together the night before and let them chill over night and then pop them into the oven?! Voila. Now these cookies require a little extra step, but trust me it is sooo worth it. Now, to make sure the caramel doesn’t ooze out the sides of your cookies, you need to make sure that when you join 2 cookie dough balls together – with the rolo in the middle – try to get the seam of the two cookie dough balls to become one. These cookies are addicting. Seriously, they’re stuffed with a rolo.. They’re soo good while they’re still warm – just be careful not to burn your mouth with the hot caramel – and still amazing on the second and third day. Want to have the same gooey oozing caramel on the second of third day? Pop your cookies into the microwave for 10-15 seconds. Are these on your to-make list? If they’re not they really should be! Have a glass of milk ready to dunk these exceptional cookies!
What You’ll Need
- Large Bowl
- Medium Bowl
- Cookie Sheet
- Silpat
- Wire Cooling Rack
- 2 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup unsalted butter - melted
- 3/4 cup light brown sugar - loosely packed
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chunks
- 16 Rolo's - unwrapped
- In your large bowl whisk your dry ingredients together and set aside.
- In a medium bowl whisk together the melted butter, brown sugar and white sugar until no clumps remain.
- Whisk in the egg and the egg yolk until combined, and then add the vanilla.
- Pour the wet ingredients into your dry ingredients and stir with a wooden spoon or spatula - the batter will be very thick.
- Fold in your chocolate chunks.
- Cover your dough and chill in the fridge for 2 hours, or overnight - chilling is mandatory.
- Once you've removed your dough fron the fridge preheat your oven to 325 degrees and line your cookie sheet with your Silpat or parchment paper while your dough softens to room temperature.
- Roll your dough into balls - about 2 tablespoons each.
- Have 2 cookie dough balls the same size, place a rolo on top of one of the cookie dough balls and cover with the second cookie dough ball.
- Be sure to completely attach the 2 dough balls into 1.
- Repeat until no cookie dough remains.
- Bake the cookies for 11-12 minutes - they will look under baked but they will continue to bake on the cookie sheet once they've been removed from the oven.
- Once you've removed your cookies from the oven you can press a few chocolate chunks into your cookies to make them pretty, although this is optional.
- Let cool for 10 minutes before transferring to a wire cooling rack.
- Store in an air tight container for up to 7 days, or will freeze up to 3 months.
