These wicked cookies have a super easy way of getting a gooey middle- Rolos! If you wanted more of a challenge you definitely could make your own caramels and freeze them into blobs before popping in the middle of the dough but for those times when you just want a little twist on a classic, Rolos will always do the job well. This is also just a great choc chip cookie recipe so up the chocolate chunks if you wish and be liberal with the sea salt on top.
160g salted butter, softened
160g light soft brown sugar
2tsp vanilla paste
230g plain flour
½ tsp bicarbonate of soda
1 tsp salt
150g mixed chocolate chunks
1 roll of Rolo’s- frozen
sea salt flakes (for the top)
1. Line a couple of baking trays and whip up your butter and sugar until really light and fluffy- probably around 5 minutes with an electric mixer.
2. Beat in the egg and vanilla paste until fully incorporated. Sieve in the flour and bicarb and slowly mix through. Chuck in the choc and do the same adding the 1 tsp salt in too.
3. Grab tbsp. of the dough and roll into balls. Smush in a rolo into the middle of each one and add a sprinkle of sea salt on the top. Leave the chill in the fridge until hard.
4. Preheat the oven to 190c and bake for around 10-12 minutes for perfectly crunchy edges and the gooey middles. Leave to harden on the tray before transferring to a cooling rack. After about 10 minutes cooling, they’re at the perfect temperature to eat!