Read...
This past week, we finally made the investment in a crib tent canopy cover (seriously why are those so expensive!?!) which has finally stumped our little escapee. Now he’s sleeping again along with everyone else in the household. And….I’m still making these cookies. What started as an excuse for some much needed sugar, chocolate, caramel, and butter has now turned into a slight addiction. These cookies are insanely good!
Bakery-style, soft and chewy, caramel-filled double chocolate cookies
Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 3/4 cup white sugar
- 1/2 cup packed brown sugar
- 1 large egg, at room temperature
- 1/2 cup FULL FAT sour cream, at room temperature
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup special dark cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup miniature chocolate chips
- 3/4 cup milk chocolate chips
- 36 rolo candies, unwrapped
- Optional: sprinkle of sea salt
Instructions
- In a large bowl, cream butter, white sugar, and brown sugar until light and fluffy (the mixture should resemble peanut butter). Beat in egg, sour cream, almond extract, and vanilla extract.
- In a separate bowl combine the flour, unsweetened cocoa powder, special dark cocoa powder, baking powder, baking soda, and salt. Stir to combine. Add in both kinds of chocolate chips and stir once more.
- Combine wet and dry and mix until JUST combined being careful to not overmix. Cover the dough and chill for at least 30 minutes and preferably 1 hour.
- Preheat the oven to 350 degrees F (or 325 degrees for convection bake) and line a large tray with parchment paper or a silpat liner. Measure rounded tablespoonfuls for each cookie and then roll an unwrapped rolo into the dough. Make sure the rolo is completely encapsulated by the dough. Place the cookies two inches apart.
- Bake at 350 for 10-15 minutes or until set (just until the top is no longer "glossy"). Be careful to not overbake. A soft, very slightly underbaked cookie is the best for a delicious fudgy texture! If desired, add a sprinkle of salt to the tops of the cookies. Cool for 15-20 minutes before enjoying.
