Monday, May 12, 2014

Salted Dark Chocolate Rolo Cookies

Let's just say that the research for Mrs. BA's March Madness Bakeoff has already started, shall we?

Salted Dark Chocolate Rolo-filled Cookies
from Ring Finger Tan Line via BuzzFeed

  • 2 c flour
  • 2 tsp cornstarch 
  • 1 c dark cocoa powder 
  • ½ tsp baking soda 
  • ½ tsp baking powder 
  • ½ tsp salt 
  • 4 oz dark chocolate with almonds and sea salt (regular dark chocolate will also work! This is just what I had on hand) 
  • 2 oz milk chocolate 
  • 1 tsp instant espresso powder 
  • 2 sticks butter + 2 tbsp butter or shortening for melting chocolate 
  • 2 ½ c 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 

Sift dry ingredients together twice and whisk until completely combined. In a double boiler, melt chocolate with instant espresso powder and 2 tbsp butter (or shortening). Cream remaining butter and sugar with paddle attachment in stand mixer. Beat in eggs one at a time, then vanilla. Add in chocolate mixture and continue mixing. Add in dry mixture and beat until just combined. Stir in chocolate chips. Using a tbsp sized scoop, fill half the scoop with dough, then place rolo face down in the center, then cover the rest so you have a heaping tbsp full. Place on greased baking sheet and bake at 325 for 10 min per batch. Top with fleur de sel while still warm. Allow to cool for 10 min before serving.

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