Salted Carmel Chocolate Chip Cookies
These cookies are divine! Caramel, chocolate and sea salt flavors combine perfectly with the hint of smoke from being baked in the smoker.
unsweetened cocoa powder
milk chocolate chips (11.5 ounces)
kosher salt flakes (for topping)
Preheat pellet grill to 350 degrees using 100% Hickory Cookinpellets.
In a large mixing bowl beat your butter and brown sugar.
Add eggs and vanilla extract until well blended.
Add flour, cocoa powder, baking soda, and kosher salt into butter mixture just until blended.
Add chocolate chips (do not beat them in, stir and fold).
Chill dough for one hour.
Line a baking sheet with parchment paper, and set it aside.
Take two clumps of dough and stick a Rolo in between (like a sandwich).
Cover Rolo with dough completely.
Put each ball of dough on a cookie sheet and sprinkle with kosher salt flakes.
Bake for 11-13 minutes, (cookies will be soft).
Allow cookies to cool on the pan for 5 minutes then put on a wire rack to cool completely.
Store in an airtight container at room temperature.