This recipe came to me several years ago from Pauline, a woman in an online recipe group... great cookies, lovely woman.
2 1/2 cups all-purpose flour
3/4 cup Ghirardelli unsweetened cocoa powder
1 tsp. baking soda
1 cup white granulated sugar
1 cup packed brown sugar
1 cup butter--softened
2 tsp. vanilla
2 large eggs
1 cup pecans or walnuts--finely chopped
6 rolls of Rolo candies ( there are 9 candies in each roll, you will need
approximately 54 candies--this allows for some eating during the baking
process).
1 Tablespoon sugar
Preheat oven to 350 degrees.
It's important to make sure the oven is preheated to 350 degrees. The cookies should be done in exactly 10 minutes.
In a medium bowl combine flour, cocoa powder, and baking soda. Mix well.
In a large bowl, beat the sugars and butter until light and fluffy.
Add vanilla and eggs; beat well. Add flour mixture; blend well.
Stir in 1/2 cup of the chopped nuts.
For each cookie, weigh out 3/4 ounce of dough (approx. 1 tablespoon) and shape around a Rolo, covering completely.
In a small bowl, combine rest of nuts and 1 tablespoon of sugar. Roll unbaked cookie in nut/sugar mixture.
Place on a parchment paper lined cookie sheet, 2 inches apart. Bake 10 minutes or until set and slightly cracked. DO NOT OVER BAKE.
Cool on cookie sheet 2 minutes, then remove and cool completely on wire racks.
Note: I get exactly 52 cookies--this leaves 2 Rolo candies to eat as a reward.
