Chewy Caramel Cookies

Makes about 4 dozen

Ingredients:

  • 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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