If you can’t tell, we’ve all been pretty M.I.A. the past week or so due to Thanksgiving break and now dead week and finals, no to mention GRADUATION for Abbey. WHAT. So many apologies on our behalf, but let’s be real… you’re probably busy too.
Anyways, I came across an incredible and drool-worthy recipe today that I thought I would share as my post. I’m definitely making these for Laura’s Christmas partaaay, where yours truly and the rest of the lovely ladies of B&R will unite in the real world.
Recipe time. Think melted rolos, salted dark chocolate, warm baked cookies, and then combine those all together and you will get recipe for Salted Dark Chocolate Rolo-Filled Cookies. Whoa.
- 2 cups flour
- 2 tsp cornstarch
- 1 cup dark cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 oz dark chocolate with almonds and sea salt
- 2 oz milk chocolate
- 1 tsp instant espresso powder
- 2 sticks butter + 2 tbsp butter or shortening for melting chocolate
- 2 1/2 cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- Sea salt for sprinkling
- 1 bag Gharidelli 60% chips
- 48 rolos
- Fleur de sel for sprinkling (fancy salt)
- Sift the dry ingredients together twice and whisk until completely combined.
- In a double broiler (or by placing a metal bowl on top of a pan filled 1/3 the way up with simmering water), melt chocolate with instant espresso powder and 2 tbsp butter (or shortening).
- Cream remaining butter and sugar with paddle attachment in stand mixer.
- Add in dry mixture and beat until just combined. Stir in chocolate chips.
- Using a tbsp-sized scoop, fill half the scoop with dough, and then place a rolo face down in the center. Cover the rest to complete a heaping tbsp.
- Place on greased baking sheet and bake at 325 degrees for 10 minutes per batch.
- Finish by topping with fleur de sel while the cookies are still warm.
Moral of the story: we are all still alive (in case you were worried that our Thanksgiving food comas got the best of us) and go eat cookies. You’re welcome.