Irresistible Chocolate Chip Cookie Rolls
Delight in our Chocolate Chip Cookie Rolls — a fun twist on the classic treat! With a chewy, golden exterior and gooey chocolate center, these rolls offer the comforting taste of traditional cookies in a unique, rollable form perfect for any occasion.
Equipment
- Mixing bowls
- Whisk
- Hand mixer or stand mixer
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingrédients
Cookie Dough
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 cup brown sugar packed
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add eggs and vanilla extract, mixing until fully combined.
- Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the chocolate chips evenly.
- Roll dough into 1–2 inch balls and place them on baking sheets, leaving space for spreading.
- Bake for 10–12 minutes, or until edges are lightly golden. Cookies will continue to cook slightly after removal.
- Cool cookies on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 1 week or refrigerate for 2 weeks. To freeze, wrap each roll in plastic and store for up to 3 months. Reheat briefly before serving for that fresh-baked taste. Add nuts, oats, or a touch of sea salt for extra flavor. For vegan or gluten-free options, substitute with plant-based butter and gluten-free flour.