Double Chocolate Caramel Cookies

Double chocolate is music to our ears. We made these bad boys for a trip down to the beach and they were a hit. Good thing because the homemade bread we also brought was a tad hard to slice…you win some, you lose some. The salt provides a contrast to the sweet chocolate, and the Rolos inside are a nice surprise. Need we say more?


1/2 cup unsalted butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
2/3 cup cocoa powder
1 teaspoon baking powder
1/8 teaspoon salt
2 tablespoon milk
Chocolate chips
Sea salt

Cream the butter with a standing or handheld mixer, and add the sugar until light and fluffy
Beat in the egg and vanilla, set aside
In a separate bowl, sift the flour, cocoa powder, baking powder, and salt
Gradually combine the wet ingredients and milk with the dry
Fold in as many chocolate chips as your heart desires, and chill the dough for 1-2 hours (Trick of the trade: the longer you chill the dough, the better)
Preheat the oven to 350 degrees. Line a baking sheet with a greased parchment paper (your cookies will be sticky).
Take a small ball of dough (tablespoon-sized) and split it in half. Roll the first half into a ball, and stick a Rolo into the middle. Sandwich with the other half of dough and seal down the sides, so no Rolo is showing. Sprinkle with sea salt.
Bake for about 10-13 minutes. Your cookies will appear unbaked, but they’ll set as they cool. Trust us.

Recipe inspired by Sally


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