Makes about 20-24 cookies
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1 large egg
1 tsp. vanilla extract
1 1/4 cups all purpose flour
6 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
20-24 chocolate-covered caramel candies (such as Rolos), unwrapped
1/4 cup granulated sugar
1 Tbsp. kosher or sea salt, optional
Preheat oven to 375 degrees F. Line a large baking sheet
with parchment paper.
In a large bowl combine sugar, brown sugar, butter, egg and vanilla. Mix
together until well blended. Add flour, cocoa powder and baking soda; mix well.
Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
Roll dough into balls and place 1 chocolate-covered caramel candy in the center
of each dough ball. Form the dough ball around the candy and roll each in
sugar. Place on ungreased baking sheet and compress slightly with the bottom of
a dry measuring cup. Sprinkle with a tiny pinch of salt, if desired. (This
really brings out the sweetness of the caramel)
Bake for 8-10 minutes. Let cool for 2 minutes then
transfer cookies to a cooling rack.