SURPRISE COOKIES

INGREDIENTS

2 cups minus 2 tablespoons cake/pastry flour

1 2/3 cup bread flour

1 1/4 teaspoon baking soda

1 1/2 teaspoon baking powder

1 1/2 teaspoon coarse salt

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

1 1/4 cups light brown sugar, packed

1 cup plus 2 tablespoons sugar

2 eggs

2 teaspoon natural vanilla extract

1 bag mini Rolos, (or about 40 regular-sized Rolos)

1 1/4 pounds (or 2 1/2 cups) bittersweet chocolate chips or chunks (at least 60 percent cacao content)- OPTIONAL

DIRECTIONS

In a medium bowl, sift flours, baking soda, baking powder and salt.
Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light (about 5 minutes).

Add eggs, one at a time, mixing well after each addition.

Stir in the vanilla.

Reduce speed to low, add dry ingredients and mix until just combined (5 – 10 seconds).

Drop chocolate chips/pieces in (if using- totally optional) and mix until just combined.

Scoop tablespoon size amounts of dough and press mini or regular-sized Rolos into dough balls (so not visible).

 Place onto parchment-lined baking sheets, wrapping with plastic wrap (or store dough balls into a container that will actually fit in your fridge).

Refrigerate for 24 – 36 hours. (Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen & thawed in the fridge for use at a later time).

When ready to bake, preheat oven to 350°.  Spread 12 dough mounds onto each parchment-lined baking sheet, and bake until golden brown but still soft, 10 – 12 minutes.  

Transfer sheet to a wire rack for 10 minutes, then slip cookies off sheet and onto the rack to cool.