Makes 2 dozen.
1 1/4 cups unbleached all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated white sugar
1/2 cup packed dark brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 egg
24 rolo candies, unwrapped
Preheat oven to 375 with the rack in the middle position. Spray 2 cookie sheets with cooking spray. Cream butter and sugars on medium high speed until light and fluffy, 1 to 2 minutes. Add egg and vanilla and mix until thoroughly combined. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt, then add to the butter mixture until combined. Use a 1 tablespoon scoop to form into 24 balls. Flatten each ball, and wrap each one around a rolo candy, being sure to coat the candy completely. Roll in your hands to form smooth balls and place evenly spaced on the baking sheets. Bake one sheet at a time 7 to 9 minutes until the top of the cookies begin to crack around the edges. Cool for 2 minutes on the baking sheet, then move to a wire rack to cool completely. Store in an airtight container or gallon ziplock bag.
1 1/4 cups unbleached all purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated white sugar
1/2 cup packed dark brown sugar
1 stick unsalted butter, softened
1 teaspoon vanilla extract
1 egg
24 rolo candies, unwrapped
Preheat oven to 375 with the rack in the middle position. Spray 2 cookie sheets with cooking spray. Cream butter and sugars on medium high speed until light and fluffy, 1 to 2 minutes. Add egg and vanilla and mix until thoroughly combined. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt, then add to the butter mixture until combined. Use a 1 tablespoon scoop to form into 24 balls. Flatten each ball, and wrap each one around a rolo candy, being sure to coat the candy completely. Roll in your hands to form smooth balls and place evenly spaced on the baking sheets. Bake one sheet at a time 7 to 9 minutes until the top of the cookies begin to crack around the edges. Cool for 2 minutes on the baking sheet, then move to a wire rack to cool completely. Store in an airtight container or gallon ziplock bag.
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