Ingredients:
- 2 cups all-purpose flour (280g; spooned, not packed)
- ⅔ cup unsweetened cocoa powder (I like Ghirardelli.)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter (see notes)
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs (see notes)
- 2 teaspoon vanilla
- ¼ cup granulated sugar (for rolling)
- 30 Rolos
Notes: The butter and eggs should not be completely chilled from the fridge, but should also not be room temperature. Let them sit out for about 15-30 minutes before beginning.
Directions:
- Preheat the oven to 350 F. Line 2 baking sheets (I use these extra large baking sheets) with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. (Use a whisk or a sifter here to make sure all of the cocoa is broken up and "clumpless.") (I sifted all dry ingredients together.)
- In a large mixing bowl, cream together butter and sugar on medium-high speed until light and fluffy.
- Add eggs one at a time, mixing on low until incorporated. Add vanilla and mix in.
- Beat in dry ingredients, being careful not to over mix. Dough will be thick and a tad sticky.
- Take about 1 ½ tablespoons of cookie dough (use this scoop!) and form a ball around each Rolo. Roll balls in granulated sugar. Refrigerate all stuffed cookie dough balls for at least an hour to allow to get cold. This will help cookies from spreading more.
- Bake for 8-10 minutes. To check that they're done, make sure the cookies have begun to spread and are lightly cracking on the outside (see my image below). This will ensure the Rolo will be nice and melty inside. If desired, top with salt flakes. Makes EXACTLY 30 cookies.
*The Queen, www.thesaltedsweets.com
