CARAMEL FILLED CHOCOLATE COOKIES

Steps:

• Beat butter until creamy.
• Gradually beat in white sugar and brown sugar.
• Beat in eggs and vanilla.
• Combine flour, baking soda, salt and cocoa.
• Gradually add to butter mixture, beating well.
• Cover and chill at least 2 hours.
• Divide dough into 48 pieces.
• Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
• Flatten each piece slightly and return to refrigerator.
• Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
• (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
• Place 2-inches apart on a greased cookie sheet.
• Bake for 8 minutes in preheated 375°.
• Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.