Not a Walking Carpet, but still Chewy
July 14, 2011 § 1 Comment
(See what I did there?) Back in the olden days, when not everyone had one of these fancy blog-thingies and in fact, hardly anyone who wasn’t some sort of supergeek even drove on the Internet Superhighway (remember that?) you could subscribe to these things called “newsgroups”.* Being a fairly geeky, cutting edge kind of gal, I joined several. Many of them were dedicated to recipes — you may have noticed I like to dabble a little in the kitchen. The following recipe came from one of those long-forgotten (by me, anyhow) recipe groups. If anyone knows the original source, I’m happy to add the info.
A note before I pass this one along. It is very simple to make, but it is also a giant pain in the ass. The results are worth it, but I generally save these cookies for people who are very special to me, or who have something I want very badly.
*Yes, I know newsgroups are still around. But most people who joined the interwebs after, say, Y2K probably don’t. Work with me here, people.
Makes about 4 dozen
- 1 c. butter, softened
- 1 c. granulated sugar
- 1 c. packed brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/4 c. all purpose flour
- 1 tsp baking soda
- 3/4 c. cocoa
- app. 48 Rolos (A note on the Rolos: it’s usually cheaper to buy them buy the bag, but then you have to shuck them as they are wrapped individually. If you buy them by the roll, you save yourself that step. The choice is yours.)
Cream butter and sugars together until smooth. Add eggs and vanilla, and beat until fully incorporated. In a separate bowl, combine flour, baking soda, and cocoa. Gradually add to butter mixture, beating well. (Seriously, you want to do this very gradually, or you will end up wearing much of the cocoa and flour.) Cover and chill for at least two hours (I usually do it overnight — you want it to be really chilled). Remove wrappers from Rolos if necessary (see note above) and chill them as well.
Preheat oven to 375F. Using a spoon, scoop out enough dough to cover one Rolo. Roll dough into a ball around Rolo and place on cookie sheet. Repeat until your cookie sheet is full, placing cookies about an inch apart. Bake for 8 minutes. remove from oven and let cool on cookie sheet for 2 minutes, then transfer to wire rack to cool completely. While each sheet is baking, put remaining dough and Rolos back into the refrigerator. If it is particularly warm in your kitchen, you may even need to put the dough in the freezer — it’s really almost impossible to work with if it’s even a little soft. (Heh. TWSS.)
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