This week I have really been on a cookie kick! Blame it on the pregnancy hormones I guess, but I just can’t get enough of them! I mean seriously people, is there anything better than a gooey, chewy, warm from the oven chocolate chip cookie? The recipe that I have for you today is insanely delicious…Rolo Chocolate Chip Cookies.
A few months ago, I made some cookies that many claim to be the “Best Ever Chocolate Chip Cookie“. After just one bite, I had to agree! So the other day when I was craving a homemade Chocolate Chip Cookie I turned to that recipe. They have a surprise secret ingredient that keeps the cookies extremely soft and chewy…cornstarch! That’s right…cornstarch. I was a bit skeptical at first, but one bite is all it took. I threw some Rolo candies into the dough along with some bittersweet chocolate chips and created these amazing little gems. I used regular Rolos and cut them into quarters, however, if you are lucky enough to find Mini Rolos at your local grocery store definitely use those. Just make sure when you decide to make these cookies you have someone to share them with. Trust me….I ate more of these cookies than I’d care to share… 😉
Soft and chewy cookies bursting with melty chocolate chips and Rolo caramel candies!
Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
2 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup light brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup bittersweet chocolate chips
1/2 cup (about 4 ounces) Rolo Candies, each one quartered
Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
In a medium bowl, whisk together flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl then add the egg and vanilla and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips and Rolo pieces.
Drop by rounded tablespoons onto prepared baking sheet, leaving about 2 inches between them. Bake for 8-10 minutes or until barely golden brown around the edges. Let cookies cool on sheets for 5 minutes before transferring cookies to wire racks to cool completely.