Caramilk Secrets

• 1 cup Butter
• 3/4 cups Packed Brown Sugar
• 3/4 cups Granulated Sugar, Plus More For Rolling Cookies In
• 2 whole Eggs
• 1 teaspoon Vanilla
• 2-1/4 cups All-purpose Flour
• 1/3 cups Cocoa
• 1 teaspoon Baking Soda
• 4 whole Caramilk Bars (52g Bar), Broken Into Individual Squares

1. Cream together butter and sugars. Beat in the eggs and vanilla.
2. In a separate bowl, whisk together flour, cocoa and baking soda and then mix into the creamed mixture. Chill mixture until firm-I sometimes make the batter and leave it in the fridge overnight. It will be all melty in your hands if you don't chill it.
3. When ready to bake, preheat oven to 350u0b0F. Place some dough in your hand (about a teaspoonful) and shape it around a chocolate chunk. Make them fairly small so the chocolate chunk isn't too far away from the edges once it bakes. Roll the ball in a bowl of white sugar and place on a greased cookie sheet. Do not press down, they flatten as they cook. Bake for 12-13 minutes, then remove to racks to cool.
4. Makes 3-4 dozen cookies.

butter, brown sugar, sugar, eggs, vanilla, allpurpose, cocoa, baking soda, caramilk

Taken from tastykitchen.com/recipes/desserts/caramilk-secrets/ (may not work)