Sunday, August 27, 2006

Lauren & Gibby Bake Cookies: Episode 1

My new boyfriend was here this weekend and we decided to bake some cookies. I found this recipe on desertculinary.blogspot.com after being referred there by another website. The picture just made it look so awesome that I decided it would be perfect to make and delicious to eat.

They turned out to be very tasty. They didn't look like the picture - for some reason, they didn't flatten out all the way. I had to kind of smack them on top with a spatula to make them into a more cookie-like shape. Which worked out well, because then they looked fine. :) We halved the recipe and still came out with about 2 dozen cookies, which hopefully will last me at least a week, but we'll see.

Caramel-Filled Chocolate Cookies
1 cup butter,softened
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
3/4 cup unsweetened cocoa powder
2 tablespoons granulated sugar
48 ROLO candies

Beat butter until creamy. Gradually beat in white sugar and brown sugar. Beat in eggs and vanilla. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Coverand chill at least 2 hours.

Preheat oven to 375 degrees F.

Divide the dough into 4 equal parts. Work with one part at a time, leaving the remainder in the refrigerator until needed. Divide each part into 12 pieces. Press each piece
of dough around a chocolate covered caramel (such as a rolo). Roll into a ball. Dip the tops gently into the granulated sugar. Place sugar side up, 2 inches apart on greased baking sheets.

Bake for 8 minutes in the preheated oven, rotating pan halfway at 4 minutes. Let cool for 4 minutes on the baking sheets before removing to wire racks to cool completely. If you try to take them off sooner the caramel might try to come out the bottom

Yield: 4 dozen

Here is the picture from the original post on desertculinary.blogspot.com:

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