Indulge in Irresistible Chewy Chocolate Chip Cookie Rolls
These Irresistible Chewy Chocolate Chip Cookie Rolls are soft, gooey, and a delightful twist on traditional cookies, perfect for any occasion.
Servings: 12 rolls
Calories: 150kcal
Equipment
- Oven
- Mixing bowls
- Baking sheets
- Parchment Paper
- Whisk
- spatula
Ingredients
For the Dough
- 2 cups All-Purpose Flour Substitute with whole wheat flour for a healthier option.
- 1 teaspoon Baking Soda Always check freshness for best rise.
- 1 cup Unsalted Butter Make sure it's at room temperature.
- 1 cup Granulated Sugar Can swap with coconut sugar for a healthier twist.
- 1 cup Brown Sugar Use light or dark interchangeably.
- 2 teaspoons Vanilla Extract Opt for pure vanilla extract for the best results.
For the Filling
- 1 cup Chocolate Chips Choose semi-sweet, dark, or white chocolate.
Optional Add-ins
- 0.5 cup Nuts (Walnuts or Pecans) Use chopped nuts to mix in.
- 1 teaspoon Sea Salt Sprinkle on top before baking.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together the all-purpose flour, baking soda, and a pinch of salt in a bowl until well combined.
- Cream softened butter in another bowl with granulated and brown sugars until fluffy, about 2-3 minutes.
- Add the vanilla extract and then incorporate eggs one at a time, mixing until the mixture is light and creamy.
- Incorporate the dry ingredients gradually into the wet mixture, mixing gently to avoid over-mixing.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheets.
- Bake for 10-12 minutes until they’re golden brown around the edges.
- Cool the cookie rolls on the baking sheets for 5 minutes before transferring them to wire racks.
Notes
Chill the dough for at least 30 minutes for better flavor and texture. Optional: Sprinkle with sea salt before baking for added flavor.