This is from Sandra Bailey : Caramel-Stuffed Quadruple Chocolate Cookies INGREDIENTS: 3/4 cup unsalted butter, softened (1 1/2 sticks) 3/4 cup light brown sugar, packed 1/4 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’) 1/4 cup unsweetened natural cocoa powder 2 cups all-purpose flour 1 teaspoon baking soda pinch salt, optional and to taste 1 cup semi-sweet chocolate chips 5 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar) about 17 Rolo Candies, unwrapped (substitute with small caramel squares or bite-sized pieces of a favorite candy bar; results will vary) DIRECTIONS 1) To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes2) Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute. 3) and beat on low speed until just combined, about 1 minute. 4) Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.5) Using a large cookie scoop , 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly. 6) Carefully insert 1 Rolo in the center of each dough mound. Use your fingers to seal the dough around the Rolo so it’s completely enclosed. Roll dough between palms if necessary to make smooth again and flatten slightly as necessary. Repeat candy-stuffing process with all dough mounds. 7) Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.8) Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Posted on: Thu, 03 Apr 2014 22:07:42 +0000
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