HOW TO MAKE IT :
- In a large mixing bowl, beat butter with brown sugar and blend until combined. Add eggs and vanilla extract until well blended, scraping down the sides of the bowl as necessary.
- Add flour, cocoa powder, baking soda, and kosher salt to the butter mixture, just until blended. Stir (NOT BEAT) in the chocolate chips.
- Chill dough for one hour.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- Using a 1 Tbsp cookie scoop, roll cookie dough in hands. Stick a rolo or caramel on top and add second ball of dough over the caramel, making sure it’s sealed and no part of the caramel is showing.
- Place on cookie sheet and repeat with remaining dough. Sprinkle with sea salt before baking.
- Bake for 11-13 minutes, cookies will be soft. Allow to cool for 5 minutes on the pan, then remove to wire rack to cool completely.
- Store in airtight container at room temperature. ENJOY.
Notes
DO NOT OVERBAKE! The cookies will look a little underdone when you first pull them out of the oven. They’ll continue finishing to bake on the cookie sheet as they cool, giving them that wonderfully chewy texture.Storage– store cookies in airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of the baked cookies.Cocoa Powder– I love the Ghirardelli unsweetened cocoa powder because of it’s rich flavor. Hershey’s special dark is delicious as well. Do not choose off brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.Substitutions- I choose dark chocolate chips instead of semi-sweet because of the large amount of cocoa powder. Semi-sweet chips would also work great in this recipe.Salt- if sprinkling with salt, choose a coarse salt or a “flaky” salt. Do not use table salt.
