Rolo Stuffed Chocolate Cookies (http://www.farrahskitchen.com)
makes about 30 cookies
1 cup unsalted butter; room temperature
1 cup granulated sugar
1 cup brown sugar; packed
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 tsp baking soda
3/4 cup dutch-process cocoa
2 TB sugar (I used turbinado but granulated sugar would be fine too)
Cream butter and sugars until fluffy. Add eggs and vanilla extract. Mix well. In a separate bowl, mix flour, baking soda and cocoa powder. Add dry ingredients to wet ingredients and mix well.
Place in the fridge covered for at least 2 hours to chill until firm. I just realized that I didn’t cover mine. Ah well, it came out fine.
Preheat the oven to 375.
Using a cookie scoop, scoop the dough and push a flat spot in the middle where the Rolo will be placed. Press the dough around the around the Rolo and roll the dough into a ball.
Rolls the balls in the granulated sugar and place onto a parchment or Silpat lined cookie sheet 2 inches apart.
Place dough back into fridge to keep cold. Bake for 8 minutes. Then let the cookie sit on the baking sheet for 3-4 minutes. Remove from baking sheet and place onto wired rack to finish cooling.