The chef has the right to lick the bowl and spoon.
After the first week of classes, my friend Joanna and I were already jonesing for some chocolate, and we saw a recipe for Caramel Filled Chocolate Cake Cookies that we wanted to try. Since we don’t like the funny after-taste that store-bought cake batter usually has, we used the dough from this Thick and Chewy Chocolate Chip Cookie recipe to make the dough. We added some cocoa powder to make it chocolatey and the results were delicious.
And our favorite part about this recipe: the cookies are really dense, so just one can satisfy your chocolate fix! Please enjoy the recipe.
Makes approx. 5 dozen cookies
Preheat oven to 350 degrees F.
Whisk together the flour, baking soda, salt, and baking cocoa in a bowl.
In a separate bowl, mix the butter, brown and white sugar until blended. (You can use an
electric mixer, but we did it fine by hand.) Beat in the egg, egg yolk, and
Add the dry ingredients to the butter and sugar mixture and mix until thoroughly combined. The dough will be really thick, but it’s supposed to be.
Roll a heaping half Tablespoon of the dough into a ball. We found that the easiest way to cover the Rolo in cookie dough was to push the Rolo into this ball of dough and then roll it between our palms until the Rolo was completely covered. Make sure you can’t see any of the chocolate covering of
Roll in powdered sugar and place on a greased cookie sheet. They can be placed relatively close together because they really don’t expand much in the oven.
Bake for 13 minutes. Use a spatula to press down lightly on each cookie to make it look a little flatter and allow to cool for a few minutes on the cookie sheet before moving.