Double Chocolate Rolo Cookies

2½ cups all purpose flour
¾ cup dark unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt plus more for garnish
1 cup granulated sugar
1 cup brown sugar, packed
1 cup (2 sticks) unsalted butter - softened
2 teaspoons vanilla extract
2 large eggs
1 cup semi-sweet chocolate chips
18 Rolos candies (cut in half)

Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside.

Cream sugars and the softened butter with an electric mixer until light and fluffy (about 2 minutes). Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix to incorporate.

In a medium mixing bowl, combine the flour, cocoa powder, baking soda and powder and sea salt.
Pour half of the flour mixture into the sugar mixture and beat on medium speed until combined. Add the remaining flour mix and continue to beat just until you no longer see any white flour. Do not over mix. Fold in the chocolate chips.

Using a small cookie scoop, take a scoop of dough. Press your thumbs into the center of the dough to open it up, place a candy piece into the middle. Close the dough over the candy, roll it into a ball and place on the parchment lined cookie sheet. Sprinkle with additional sea salt.

Bake for 9 minutes. Allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to finish cooling.

adapted from: Kitchen Fun with My Sons