Ingredients
1 cup Sugar
2 whole Eggs
2 teaspoons Vanilla
1 cup Brown Sugar, Packed
1 cup Butter, Softened
2-1/2 cups Flour
1 teaspoon Baking Soda
3/4 cups Baking Cocoa
1 bag Rolo Candies (12 Ounce Bag)
1/2 cups Sugar
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Stainless saucepan for sauces, reductions, emulsifications
Unlined copper for sugar work — even heat for caramel and candy
Brazilian-made tri-ply — excellent heat control for sauces
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Preheat oven to 375 degrees. In a large mixing bowl, blend 1 cup sugar, eggs, vanilla, brown sugar, and butter. In a separate bowl, mix flour, baking soda and cocoa. Add the flour mixture to sugar mixture very slowly until thoroughly mixed. Refrigerate dough for 30 minutes. While dough refrigerates, unwrap Rolo candies and place in a bowl. Place 1/2 cup of sugar in a separate bowl. Once dough is refrigerated, remove dough (about a Tablespoon at a time) and flatten slightly in your hand. Place a Rolo in the center and form dough around it. Roll into a ball with your hands, drop into the bowl of sugar, and roll to coat it. Place balls of dough on cookie sheet. Bake cookies for 7-10 minutes or until center falls flat and dough crackles. ** Hints : If dough gets too sticky, put a little flour on your hands or return it to the refrigerator for a few minutes between batches.