♥ Caramel Stuffed & Toffee Bits Chocolate Cookies ♥

What is an ultimate chocolate cookies? Don't ask, just watch! 

It was my first 2014 surprise when I received two bags of Hershey's rolo and toffee bits respectively from my beloved sisters. They are now continuing their tertiary studies in Utah, where you can possibly find anything you want. I mean everything. To show my gratitude, I make the most out of these two Hershey's candies and come up with these gooey, rich and salted chocolate cookies.
They are like brookies (brownie+cookies), and slightly hit with sea salt. However, if you couldn't find toffee bits, feel free to substitue with chocolate chips or butterscotch chips.

Make 2 dozens
You'll need:
110g unsalted butter
350g light brown sugar
2 medium eggs
55g unsweetened cocoa powder
1/4 tsp salt
3/4 tsp baking powder
260g all purpose flour
100g Hershey's Bitso Brickle Toffee Bits
sea salt, for sprinkling
16 caramel-filled milk chocolate candies / ROLO

How to make caramel filled chocolate cookies:

1. Preheat your oven to 180C. Line a baking sheet with parchment paper. Set aside.
2. Melt butter in a medium sauce pan. Take off the heat and stir in brown sugar.
3. Stir in eggs, one at a time. Add cocoa, salt and baking powder and stir until combined.
4. Add flour and stir until none is left. Fold in the toffee bits.
   (A wooden spoon is good enough for the above steps.)
5. Dollop 1 heaped tablespoon of dough on prepared cookie sheet, use your finger make an indentation at the centre and press in a caramel-filled chocolate.
6. Top with another flattened tablespoon of dough, seal edges and sprinkle with sea salt.
7. Bake for 8-10 minutes. Let cookies stay on baking sheet for 5 minutes before transferring to wire rack to cool completely.

With all my love <3

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