Salted Caramel Chocolate Cookies Recipe

1. Get ingredients:
   • 113 g (1/2 cup) butter (unsalted, room temperature)
   • 99 g (1/2 cup) sugar (white, granulated)
   • 110 g (1/2 cup packed) brown sugar (dark or light)
   • 1 egg (50 g) (large, room temperature)
   • 1 tsp vanilla extract (pure)
   • 125 g (1 cup) flour (all-purpose)
   • 60 g (2/3 cups) cocoa powder (unsweetened)
   • 5 g (1 tsp) baking soda
   • 1 g (1/8 tsp) salt
   • 30 g (2 tbsp) milk
   • 273 g (1 1/2 cups) chocolate (semi-sweet or dark, 60%+ cacao)
   • stand mixer
   • mixing bowl (medium, 2 litres)
   • sifter
   • spatula
   • whisk
2. Place 1 egg in a bowl of warm water for a few minutes if not already at room temperature. Set aside.
3. Clear some space in the fridge (for chilling the dough later).
4. Measure out (and chop if necessary), and set aside:
   • 273 g (1 1/2 cups) chocolate
5. Add to medium mixing bowl:
   • 125 g (1 cup) flour
   • 5 g (1 tsp) baking soda
   • 1 g (1/8 tsp) salt
6. Sift into medium mixing bowl:
   • 60 g (2/3 cups) cocoa powder
7. Whisk until the colour is consistent (about 30 seconds). Set aside.
8. Add to stand mixer bowl:
   • 113 g (1/2 cup) butter
   • 99 g (1/2 cup) sugar
   • 110 g (1/2 cup packed) brown sugar
9. Attach the paddle to the stand mixer.
10. Mix on medium high speed until light and fluffy (about 4 minutes).
11. Add to stand mixer bowl:
    • 1 egg (50 g)
    • 1 tsp vanilla extract (pure)
12. Mix on low then high speed until combined (about 20 seconds).
13. Set stand mixer to low speed.
14. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added.
15. Mix on low speed until combined.
    • The dough will be thick.
16. Add to stand mixer bowl:
    • 30 g (2 tbsp) milk
    • chocolate
17. Mix on medium-high speed.
18. Cover the bowl with a lid, plastic wrap, or beeswax wrap.
19. Chill the dough in the bowl in the fridge for at least 3 hours (and up to 3 days).

Assembly

1. Get ingredients:
   • 18 Rolos
   • sea salt
   • baking trays
   • cookie scoop (small, 1/8 cup)
   • parchment paper or silicone mats
2. Once chilled, let the dough sit at room temperature for 10 minutes.
3. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position.
4. Line the baking trays with parchment paper or a silicone mat.
5. Using a cookie scoop, scoop the dough into chunks weighing about 30 g each.
   • Divide each chunk in half.
   • Roll each half into a ball.
   • Make a thumb indent into one ball.
   • Place a Rolo in the indent.
   • Place the other ball on top.
   • Seal down the sides of the dough, enclosing the candy inside.
6. Place each ball onto the baking tray.
   • You should be able to fit 12 cookies per 18"x13" half sheet baking tray (3 rows by 4 columns).
   • You should be able to fit 8 cookies per 13"×9" quarter sheet baking tray (2 rows by 4 columns).
7. Sprinkle the cookies with sea salt.
8. Bake for 12-13 minutes (or until the edges appear set and the centres still look soft).
   • If they aren’t spreading by minute 9, remove them from the oven and lightly bang the baking sheet on the counter two or three times. This helps initiate that spread. Return to the oven to continue baking.
9. Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.
10. Store in an airtight container at room temperature for up to a week.