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Chocolate chip cookies with gooey chocolate caramels spilling out.

Rolo Chocolate Chip Cookies

The SOFTEST & CHEWIEST Rolo Chocolate Chip Cookies that are absolutely bursting with chocolate chunks and gooey caramel Rolos!
5 from 3 votes
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Course: sweet
Cuisine: Biscuits/Cookies
Prep Time: 5 minutes
Cook Time: 10 minutes
Chilling time: 30 minutes
Total Time: 45 minutes
Servings: 24 serves
Calories: 165kcal
Cost: $10

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

  • 150 g butter softened
  • 80 g (⅓ cup) caster sugar
  • 80 g (½ cup) brown sugar
  • 1 egg
  • 2 tsp vanilla extract or essence
  • ¼ tsp salt
  • ½ tsp bi-carbonate soda
  • 225 g (1 ½ cups) plain flour
  • 100 g chocolate chips
  • 150 g Rolo chocolates

Instructions

Conventional Method

  • Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
  • In a large bowl, beat the softened butter, caster sugar and brown sugar until pale and creamy.
  • Add the egg and vanilla extract and continue to beat until well combined. Add the salt.
  • Sift the bi-carb soda and plain flour over the top of the mixture and fold through.
  • Add the chocolate chips and 100g of the Rolo chocolates and stir through.
  • Place the dough into the fridge to chill for 30 minutes.
  • Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
  • Cook for 8-10 minutes or until just lightly golden. While the cookies are still warm (straight out of the oven), chop the remaining 50g of Rolo's in half and place onto the top of the cookies.
  • Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.

Thermomix Method

  • Preheat oven to 170 degrees celsius (fan-forced). Line two large baking trays with greaseproof paper and set aside.
  • Insert the Butterfly into the Thermomix bowl. Add the softened butter, caster sugar and brown sugar and mix for 20 seconds, Speed 4. Scrape down the sides of the bowl and mix for a further 40 seconds, Speed 4 (or until pale and creamy).
  • Reduce to Speed 2 and with the butterfly still turning, add the egg and vanilla extract through the MC hole. Increase to Speed 4 for 20 seconds. Remove the butterfly.
  • Add the salt, bi-carb soda and plain flour to the bowl. Mix for 10 seconds, Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
  • Add the chocolate chips and 100g of the Rolo chocolates and mix for 10 seconds, Reverse, Speed 1 (using the spatula to help mix).
  • Place the dough into the fridge to chill for 30 minutes.
  • Roll into heaped teaspoon sized balls and place onto the prepared trays (leave a gap between each cookie to allow for spreading).
  • Cook for 8-10 minutes or until just lightly golden. While the cookies are still warm (straight out of the oven), chop the remaining 50g of Rolo's in half and place onto the top of the cookies.
  • Allow to cool slightly on the baking trays before transferring to a wire rack to cool completely.

Notes

Recipe Tips
  • Ensure your ingredients are at room temperature before using - this will ensure that the ingredients combine perfectly.
  • Chill the dough - for the best soft and fluffy cookies that don't over-spread, it's so important to chill the dough.
  • Store Rolo Cookies in an airtight container at room temperature for up to a week.
  • Freeze the unbaked dough for up to 3 months or the baked cookies for up to 1 month. Wrap unbaked cookie dough in plastic wrap before freezing. Freeze baked cookies in an airtight container.
  • Rolo is a variety of chocolate made by Nestle. It is famous for it's 'rolled' cone-shape appearance. They are available in rolls or in blocks. In this recipe, I use the round rolls of Rolos (refer to the packaging in the images).

Nutrition

Calories: 165kcal | Carbohydrates: 20g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 94mg | Potassium: 54mg | Fiber: 1g | Sugar: 12g | Vitamin A: 179IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg