Salted Rolo Stuffed Chocolate Chip Cookies

In a medium sauce pan or in a frying pan, place butter. Over medium heat, stir butter until it bubbles and gets foamy. Once the foam subsides, your butter will be brown with fleck of brown at the bottom of the pan and it will smell nutty/caramelly (is that even a word?) If you haven’t made brown butter yet, get on it!

Preheat your oven to 350ºF. Line a baking sheet with parchment paper. Set oven rack to the middle position.

In a medium bowl mix flour, baking soda and salt together. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment place butter, granulated sugar, brown sugar and vanilla. Mix until well combined.

Add in your egg, egg yolk, and milk. Scrape down the bowl and mix.

Slowly pour in flour mixture. Mix until no big lumps remain. Fold in chopped milk chocolate by hand.

Wrap a heaping tablespoon of cookie dough around a Rolo.

Bake for 12-15 minutes until the edges are crispy and the middles are just about set. When you touch the centre it will give a little and just slightly be cooked. Let cookies cool on a wire rack and sprinkle with sea salt.

Best enjoyed the first 2-3 days.

Enjoy!