It’s the time of year when chocolate is everywhere, tempting us as we do our grocery shopping, tempting us from our TV’s and shouting out at us from our radios! So instead of trying to ignore it this year I have decided to go down the route of embracing it and instead of scoffing down giant chocolate eggs this year I am going to be scoffing down a giant plate of these chocolate rolo cookies and I invite you to join me 😀
There is a real science to cookies… Who knew? But there is; white sugar will create a crispier cookie while brown sugars give you a more moist and chewy cookie. More fat in your cookie will give you a flatter and chewier finish where as less fat will give you a more cake like cookie.
Eggs are like a binding agent and if you want a richer cookie add extra yolks, not whites as this will make them crispier. And lets not even get to into baking powder verses baking soda debate, yes both are raising agents but baking soda will only work if you have an acid in your ingredients like buttermilk, lemon or brown sugars.
Soft and Crispy Cookies
In my house we always have a big debate over what a cookie should be like, I like soft and chewy and Michael (Mr Bake Then Eat) likes crunchy crispy cookies.
So I set about trying to make both in one cookie so I used a combination of white sugar and brown sugar to try and give me both in one. And boy did it work, these are crispy around the edges but as you get further into the centre they are soft and chewy.
Chocolate and Rolo’s
The over all effect of these cookies is helped by the inclusion of 3 tubes of rolo’s. As the cookies baked the chocolate caramels melted giving these wonderful chocolate caramel gooey bites. What more could you ask for in a cookie?
I am not sure if you can get Rolo’s out side of the UK, but essentially all they are is small bite size milk chocolates filled with a soft caramel centre. Substitutions can be made for similar confections of the same size.
I also made the basic cookie batter chocolate as well to boost that chocolate hit. Hey if you are going this far with the calories what’s another few between friends 😉
Chocolate Rolo Cookies
Yield 12 large cookies
A chocolate cookie that is crispy round the edges and soft in the middle and packed full of Rolo's.
- 150 grams Plain flour (All Purpose), (1 cup)
- 30 grams good quality cocoa powder, (1/4 cup)
- 1 teaspoon Baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 105 grams unsalted butter - at room temperature, (1/2 cup)
- 180 grams granulated sugar, (3/4 cup)
- 50 grams soft light brown sugar, (1/4 cup)
- 1 large Egg
- 1 large egg yolk
- 1 tablespoon milk
- 155 grams (3 tubes) Rolo's, (1 cup)
- Sift the flour, baking powder, baking soda, salt and the cocoa together and place to one side.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and mix in, then add the yolk in and mix until everything is fully incorporated.
- Slowly add the dry ingredients and mix on a slow speed or gently by hand.
- Fold in the rolo’s and then place the cookie batter in the fridge for 30 minutes.
- Pre heat your oven to 180C / 350F / Gas mark 4 and line either a large or 2 medium cooking sheets with baking parchment.
- Take the batter out of the fridge and divide into 12 portions and roll into balls, flatted a little and pop them in the centre of your oven for 15 to 18 minutes.
- Chocolate cookies are hard to gage when baked because of their colour, they will look a little unset in the middle, but this is good. Take them out of the oven and let them rest on their baking sheets for at least 5 minutes.
- Using a slice / spatula transfer your hot cookies to a wire rack to fully cool down.
- Then serve; these cookies will keep in an airtight tin for at least 5 days.
Courses Biscuits / Cookies