Is there anything better than a soft and chewy cookie?? Well I guess if you don’t like soft and chewy cookies, than yes there is. But for me, a slightly crisp edge and a melt in your mouth middle cannot be resisted. Nor should it be. I may have even stolen 1 or 2 extra from the jar and ventured into another room just so I could eat in peace and get lost in cookie heaven. I may also do that so I don’t get judged by the husband or the dog. Isn’t it weird how dogs can give you that look like YOU are the one that’s busted?? How do they do that??
You know what IS better than a soft and chewy cookie? A soft, chewy, chocolaty, toffee, rolo stuffed cookie! Oh my dear heavens. The melted butter in this recipe amps up the toffee flavor which is a perfect combo with the melted caramel center. Let’s not forget about those dark chocolate chips that bring the cookie full circle. Get it? Full circle? You know because a cookie is a circle. Yes….I do make corny jokes like that all the time. Unfortunately what you don’t get to see is me laughing at myself in an awkward giggle that usually results in some sort of snorting. Beautiful picture I am painting here.
I’ve been on a toffee kick the past few months. I can’t stop myself. What is your favorite candy bar/mix-in to use?
Rolo Stuffed Toffee Chocolate Chip Cookies
Recipe from Cooks Illustrated
- 1 3/4 cups unbleached all-purpose flour
- 1/2 tsp baking soda
- 14 tbsp unsalted butter (1 3/4 sticks)
- 1/2 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 1 tsp salt
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup dark chocolate chips
- 1/4 cup toffee bits
- 12-16 Rolos
1. Adjust oven rack to middle position and pre-heat oven to 375 degrees. Line 2 large baking sheets with parchment paper.
2. In a small bowl, whisk together flour and baking soda. Set aside.
3. In a 10-inch skillet, melt 10 tbsp butter over medium-high heat, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, about 1-3 minutes. Using a heatproof spatula, pour melted butter into a large heatproof bowl. Add remaining 4 tbsp butter into hot butter and stir until completely melted.
4. Add sugar, brown sugar, salt and vanilla to bowl with melted butter. Whisk until fully combined. Add egg and egg yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture rest for 3 minutes, then whisk for another 30 seconds. Repeat process of resting and whisking 2 more times until mixture is smooth, thick, and shiny.
5. Using a rubber spatula, stir in flour mixture just until combined. Add chocolate chips and toffee bits. Place dough in fridge for about 20-30 minutes.
6. Measure out about 2 tbsp of dough. Place 1 Rolo in center of dough and then cover with 1 tbsp of dough. Roll into a ball. Place on cookie sheet.
7. Bake 1 tray of cookies at a time until edges are golden brown and set and middle is still soft, about 9-12 minutes. Transfer baking sheet to a wire rack to cool.
- Although the recipe doesn’t say to put the batter in the fridge before baking, I have found that it produces a thicker cookie if chilled.
- If you want a smaller cookie, cut the Rolo’s in half and use about 1 1/2 tbsp of dough.
- Cookies can be kept in an airtight container for up to 3 days.