Let Me Tell You About My Chocolate Chip Cookie Rolls Obsession
You know that feeling when you want cookies but you’re also sort of craving a cinnamon roll? That’s exactly how I stumbled onto Chocolate Chip Cookie Rolls. It was a rainy Sunday, I’d just finished cleaning up a (disastrous) pancake attempt, and decided I wanted something cozy but less fussy. So, I threw caution to the wind—and a bit too much flour onto the counter—and made these. The smell alone could bring my brother downstairs faster than the sound of a treat bag crinkling. He’s got a nose for these things, honestly. Anyway, if you like oozy chocolate, soft dough, and the kind of treat that looks rustic in that charming, “I tried my best” way, you’re in for a treat.
Why I Keep Making These (And Maybe You Will Too)
I make these when I can’t decide between cookies and rolls—or when I just want to see my kids’ faces light up (seriously, they’re like puppies waiting for treats). My family goes absolutely bananas for this recipe because, well, it’s basically just the best bits of both worlds. The only problem: it disappears too quickly, which, now that I think about it, might be a blessing because otherwise I’d eat half the tray myself. And don’t get me started on how forgiving the dough is; even if you forget the timer (guilty), they’re still pretty forgiving.
Stuff You’ll Need (with My Sometimes-Substitutes)
- 2 cups plain flour (honestly, self-raising works too if that’s all you’ve got—just skip the baking powder)
- 1/2 teaspoon baking powder (my grandma swore by Clabber Girl, but I use whatever’s on sale)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (sometimes I use half margarine if butter’s running low; nobody’s noticed yet)
- 1/2 cup brown sugar (golden or dark, whatever’s in the cupboard)
- 1 large egg
- 1 tablespoon vanilla extract (the cheap stuff does the job, but if you have the real deal, wow)
- 1 cup chocolate chips (I lean milk, but I’ve used dark, mini, even chopped up Easter bunnies—don’t judge)
- 2-3 tablespoons milk (sometimes I need more, sometimes less—go by feel)
- Optional: pinch of cinnamon because, well, why not?
How I Throw This Together (Step by Step, Ish)
- First, preheat your oven to 350°F (about 180°C). No need to be too precious about it—my oven runs hot, so I check them early.
- Mix flour, baking powder, salt (and cinnamon, if you’re feeling fancy) in a big bowl. I use a wooden spoon because it’s what I grew up with—but a fork works too.
- In another bowl, combine melted butter and brown sugar until it’s kind of creamy. Add the egg and vanilla, then stir, not whisk—unless you like washing more dishes.
- Pour wet into dry. This is where things look a bit dodgy, but don’t panic—it’s supposed to be thick. Add milk a splash at a time till it comes together but isn’t sticky like glue. (This is when I usually sneak a taste. Don’t tell the health inspector.)
- Fold in chocolate chips. Or dump them, whatever. Get your hands in there if you must, just make sure they’re cleanish.
- Now, on a floured surface, roll out the dough into a rough rectangle. It never looks perfect; I call that personality.
- Roll the rectangle up from the long side into a log. Honestly, it’ll probably crack—just pinch it back together. Slice into 1-inch rolls. (If they’re wonky, all the better.)
- Plop them onto a parchment-lined tray, leaving a bit of space for spreading. Maybe give them a gentle squish if they’re too tall.
- Bake 12–15 minutes—or until golden and the edges look crisp. They firm up as they cool, but we both know you’ll probably eat one warm. I always do.
Notes I’ve Learned the Hard Way
- If your dough feels dry, don’t be afraid to add more milk. Once, I tried to tough it out and ended up with crumbly rolls that wouldn’t stick together. Lesson learned.
- The chips on the outside tend to get toasty (in a good way), but if you don’t want that, poke ’em back inside before baking.
- I think these taste better the next day—if they last that long.
Crazy Variations I’ve Tried (And a Dud)
One time, I swapped in white chocolate and added dried cranberries—very festive if you’re feeling Christmassy. Peanut butter chips instead of chocolate? Absolute winner. I tried stuffing them with marshmallow fluff once, which I thought would be brilliant… but it all oozed out and made a sticky mess. Still tasted good, though. If you’re after more inspiration, Sally’s Baking Addiction has some wild ideas.
What If I Don’t Have the Right Equipment?
Technically, you’re supposed to use a rolling pin. But honestly, a wine bottle works in a pinch (I won’t tell if you don’t). Baking tray? Sure, but I’ve even used a pizza pan before—it works fine, just makes the rolls a bit more, uh, free-spirited in shape.
How Do You Store These? (If You Somehow Have Leftovers)
Pop them in a lidded container at room temp for up to two days. Or stick them in the fridge for a bit longer—they get a little firmer, which I like with my morning coffee. But honestly, in my house, these are gone before I even think about storage. Oh! They freeze well too, just wrap tightly. For more tips on freezing baked treats, I sometimes check King Arthur Baking.
How We Like to Serve ‘Em
We do ours slightly warm, with a glass of cold milk (my daughter says it’s the only correct way). Sometimes for brunch on lazy Saturdays, sometimes as a midnight snack, when I can’t sleep and decide to raid the kitchen. I’ve heard some folks drizzle a little caramel over the top—sounds fancy, right?
Pro Tips (Aka, Mistakes I’ve Made So You Don’t Have To)
- I once tried rushing the rolling and slicing—ended up with squished, sad-looking rolls that still tasted great, but looked like they’d lost a fight. Take your time, or at least pretend to.
- Don’t skip the parchment. Cleaning baked-on chocolate off a tray is no-one’s idea of a good time. Trust me on this one.
- Oh, and make sure your oven’s actually at temp. I once stuck these in and realized 15 minutes later I’d left it off. Whoops.
FAQ (Real Questions from Real Life, I Swear)
- Can I use store-bought cookie dough?
- Sure thing, mate. It’s faster, but the rolls won’t be as soft in the middle. On second thought, maybe give it a try if you’re in a hurry.
- Why did my rolls spread too much?
- Probably too much milk or warm butter—pop the dough in the fridge for a bit next time. Or just embrace the blobby look; they still taste dreamy.
- Can I make these gluten-free?
- Yep, I’ve done it with a 1:1 GF flour blend. They come out a bit more crumbly, but still totally worth it. Minimalist Baker has great GF cookie tips.
- Is it okay if the dough cracks?
- Absolutely. Just squish it back together; it’ll stick as it bakes. Perfection is overrated, anyway.
So go on—get rolling. And if you accidentally eat half the tray before anyone else sees, well, I won’t spill the beans (or the chips).
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
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1Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2In a medium bowl, whisk together the flour, baking soda, and salt.
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3In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
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5On a lightly floured surface, roll the dough into a rectangle about 1/4 inch thick. Roll up the dough tightly from the long side and slice into 1-inch rolls.
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6Place the rolls cut side down on the prepared baking sheet. Bake for 12-15 minutes or until golden brown. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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