Ingredients:

  • 0.5 cup (115g) unsalted butter, softened to room temperature
  • 0.5 cup (100g) light brown sugar, packed
  • 0.25 cup (50g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 0.5 cup (45g) Dutch-process cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp fine sea salt
  • 20 Rolo candies, unwrapped
  • 0.5 tsp flaked sea salt

Instructions:

  1. Cream the fats. Beat the 0.5 cup (115g) butter and both sugars in a large bowl. Note: Do this for at least 2 minutes until it looks pale and fluffy.
  2. Add the liquids. Mix in the 1 large egg and 1 tsp vanilla extract. Note: Scrape the sides of the bowl to ensure everything is incorporated.
  3. Sift the drys. Whisk together the 1 cup (125g) flour, 0.5 cup cocoa, baking soda, and fine salt.
  4. Combine the dough. Gradually add the flour mixture to the butter mixture. Mix until no white streaks remain.
  5. Prep the candies. Take your 20 unwrapped Rolos and set them aside.
  6. Stuff the centers. Scoop about 1.5 tablespoons of dough and flatten it in your palm. Note: Place the Rolo in the middle and roll the dough into a smooth ball.
  7. Chill (optional). If the dough feels too sticky, pop the tray in the fridge for 10 minutes.
  8. Bake the cookies. Place balls 2 inches apart on a lined sheet at 350°F (180°C) for 10 minutes until the tops just begin to crackle.
  9. Season the tops. Remove from oven and immediately sprinkle with the 0.5 tsp flaked sea salt. Note: This helps the salt stick to the softening chocolate.
  10. Cool and set. Let them rest on the pan for 5 minutes until they are firm enough to lift.