Rolo Chocolate Chip Cookies

Every once in a while I get the urge to bake cookies and it won’t go away until I’ve actually baked said cookies. So, that’s what I did this weekend! I came across the idea of chocolate chip cookies with a hidden Rolo (= caramel) surprise inside of them and that sounded so awfully delicious that I couldn’t get the idea out of my mind.

I used my own recipe for chocolate chip cookies and simply added the Rolos in the middle. It’s a very easy recipe, although it does take some time; if you want to make them come out as delicious as possible, the dough should be chilled for at least 5 hours. I usually make the cookie dough in the evening and bake the cookies the next morning.

These were a tremendous success! One of my colleagues called it “the best cookie I’ve ever tasted” and they were gone before I knew it. I might have to bake them again soon…

You’ll need… (for 18 cookies)

• 125 g butter (softened)
• 160 g light brown sugar
• 1 egg
• 1½ teaspoon vanilla flavouring
• 225 g plain flour
• ½ teaspoon baking soda
• 1 teaspoon cornstarch
• pinch of salt
• 100 g chocolate chips
• 18 Rolos
• parchment paper
• baking tray
• and an oven of course! These cookies need to be baked at 180 °C (don’t forget to preheat your oven!)

So, let’s get baking!

1. Mix butter and sugar Put the softened butter and the light brown sugar in a bowl and mix them together until you’ve got a nice creamy consistency. I used a wooden spoon, which worked perfectly for the entire recipe, but of course you could also use a mixer.

2. Add egg and vanilla flavouring Once the butter and sugar are nicely mixed together, add your egg and the 1½ teaspoon of vanilla flavouring to the mixture and mix together again.

3. Add flour, baking soda, cornstarch and salt Time to add the dry ingredients. Firstly, sieve the flour above the bowl (preferably in parts) and mix it through, then add half a teaspoon of baking soda, one teaspoon of cornstarch and a pinch of salt and mix everything through. You’ll have a nice, solid dough by now.

4. Add the chocolate chips This is the last step before chilling the dough. Add the chocolate chips and mix them through. Don’t worry about the Rolos yet, they’ll come in later.

5. Let the dough rest in the fridge Now, this is going to take some time, because if you want your cookies to have the best possible flavour, it’s best to let the dough rest for at least 5 hours (I made the dough in the evening and baked the cookies the next morning). I just put the entire ball of dough in the fridge in a bowl wrapped with cling film. If you don’t have time to chill it this long, you could also chill it for an hour, but I wouldn’t recommend it. Whatever you do, though, make sure the dough is cold when you put it in the oven.

6. Divide dough in balls over baking tray and add Rolos Line your baking tray with parchment paper and take the chilled dough out of the fridge. Use an ice cream scoop (or a spoon) to scoop some dough out of the bowl, and roll it into a ball. Press it down into a disk, put one Rolo in the middle of it, and fold the dough around the Rolo until you’ve got a ball again. Place the balls of dough onto your lined baking tray. Leave enough room between the clumps of dough, because they will spread out quite a bit.

7. Bake! Put your baking tray into the oven and bake the cookies for 14-16 minutes at 180 °C. They’re done when they’re starting to turn golden brown around the edges. Take the tray out of the oven and let the cookies cool on the tray for about 10 minutes before transferring them to a wire rack (or a plate).

And there you have it! Your delicious Rolo chocolate chip cookies – enjoy!