Sunday, 19 February 2012

Hazelnut Rolo Cookies

 Rolos are delicious: chewy caramel encased in smooth milk chocolate. But why not take it to the next level of indulgence - bake them in a hazelnut-studded chocolate cookie dough. Yes, you read correctly. They are equally nice cold than they are out the oven, but you can't beat the gooey caramel that floods into your mouth when they are warm...

Hazelnut Rolo Cookies
(Adapted from Shugary Sweets)

1 cup caster sugar
1 cup brown sugar (I used dark muscovado)
1 cup butter/margarine
2 tsp vanilla extract
2 eggs
2½ cups plain flour
¾ cup cocoa powder
1 tsp baking soda
½ cup hazelnuts, chopped
48 rolos

for dipping:
½ cup hazelnuts, chopped
1 tbsp caster sugar

Beat together both the sugars and the butter until fluffy. Add eggs and vanilla and mix until combined. Sieve the flour, cocoa, and baking soda into the bowl and fold in gently with the hazelnuts. Cover with clingfilm and freeze for one hour - not refrigerate, which I accidentally did then had to wait another hour for it to freeze...
Take about 1 dessert spoon of dough and wrap around one rolo, covering it completely. Repeat until all 48 rolos have  been covered in dough. Mix the chopped hazelnuts and sugar in a small bowl and press each cookie into it. Place cookies on 3-4 baking sheets, dipped side up, and bake in a preheated oven at 190C for 7-10 minutes. Take out of the oven and enjoy! If you want, you can wait until they are cool and drizzle some melted nutella over them. As nice as that would have been, I rarely wait for anything to cool before devouring it.

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