Chocolate and Caramel Cookies

Nicolette van Niekerk
I found this recipe in one of my favourite South-African food magazines “Sarie Kos” and could not resist in trying to make them myself. They are really so easy and simple to make and delicious but also very addictive! I then decided to rather test them and found a few tips I would like to share… DSC_0305B Chocolate and Caramel Cookies Preparation time: 30 minutes Baking time: 12-15 minutes Servings: 25 cookies   Ingredients: 2 x 50g Nestle Rolo Chocolates 140g (250ml) Butter 200g (250ml) Brown Sugar 200g (250ml) White Sugar 2 Eggs 30ml Milk 5ml Vanilla Essence 100g (250ml) Cocoa Powder 350g (625ml) Cake (Wheat) Flour 5ml Baking Powder 1ml Salt 100g Castor Sugar for sprinkling   Method: 1. Before making the cookies, place the Rolo Chocolates in the fridge for about an hour and preheat the oven to 180ºC (350ºF). 2. In a mixer, cream the butter while adding the sugar a little bit at a time until blended. 3.Mix together the milk, vanilla and eggs until it’s light and foamy. Add to the butter mixture and mix well. DSC_0269b     4. Sift together the flour, salt, baking powder and cocoa in a seperate bowl. 5. Add the flour mixture to the butter-egg mixture a little bit at a time ensuring enough air is incorporated. A dough will start to form. DSC_0286b   6. Take a heaped tablespoon amount of dough and press it flat onto your hand. 7. Take one rolo chocolate and fold the cookie dough around it. 8. Make round ball-shaped cookies and cover them each with castor sugar. 9. Repeat until all the dough is finished. 10. Prepare a cookie pan by placing wax/ parchment paper on it and spacing the cookies 2cm apart from each other. 11. Bake them for 12-15 minutes or until they start to form cracks on the surface.   DSC_0296b   12. Let them cool and serve with a hot beverage. TIPS: *Ensure the Chocolate is chilled beforehand.This will ensure that it won’t melt and seep out while baking. *The dough should not be sticky or too crumbly, make sure the consistancy is correct by adding a little bit of flour to make it drier or a small amount of milk to the mixture to ensure it’s moist enough. *I ran out of Rolo’s at the end of prepration so I tried placing some pecan nuts inside the cookie dough to make another type of cookie. *Do not press down on the ball to flatten it, they will become too flat when baked and loose their natural shape. *Other variations for this cookies would be to replace the Rolo with any other block of chocolate, another kind of nut or a dollop of fruity (chilled) jam. DSC_0291b