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Chocolate Rolled Cookies

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These chocolate rolled cookies are tender, flaky pastries filled with rich chocolate spread and finished with powdered sugar. Their buttery texture and elegant rolled shape make them perfect for holidays, coffee breaks, or dessert platters.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 40-45 minutes
  • Total Time: 3 hours 30 minutes
  • Yield: 32 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • 4 cups all-purpose flour (500 g)
  • 2 teaspoons baking powder
  • 1 tablespoon granulated sugar
  • 2 sticks unsalted butter, cold and cubed (225 g)
  • 1/4 cup vegetable oil (55 g)
  • 1/2 cup water (120 ml)
  • 2 cups chocolate spread or hazelnut chocolate spread
  • Powdered sugar, for dusting

Instructions

  1. In a large bowl, combine the flour, baking powder, and sugar.
  2. Add the cold cubed butter and mix until the mixture resembles coarse crumbs with small pea-sized butter pieces.
  3. Pour in the vegetable oil and water, then mix gently until a rough dough forms.
  4. Transfer the dough to a lightly floured surface and knead gently just until smooth.
  5. Divide the dough into 4 equal portions and shape each into a flat rectangle.
  6. Wrap each portion in plastic wrap and refrigerate for at least 2 hours or overnight.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Roll one dough portion into a 12 x 8-inch rectangle.
  9. Spread about 1/2 cup chocolate spread evenly over the dough, leaving a small border around the edges.
  10. Roll the dough tightly into a log and place seam-side down on the baking sheet.
  11. Lightly mark slices about 1 to 1 1/2 inches apart without cutting completely through.
  12. Repeat with the remaining dough portions.
  13. Bake for 40–45 minutes until lightly golden.
  14. Cool for 10 minutes, then slice completely through the marked sections.
  15. Dust generously with powdered sugar before serving.

Notes

  • Chilling the dough helps create a flaky and tender texture.
  • Date paste, pistachio cream, or cookie butter can replace the chocolate spread.
  • Add chopped nuts or mini chocolate chips for extra texture.
  • Store in an airtight container for up to 7 days.
  • Freeze baked cookies for up to 2 months with parchment between layers.
  • Reheat in a 300°F oven for 5 minutes to refresh the pastry texture.
  • Avoid overmixing the dough to keep the cookies tender.
  • Cut thinner slices for smaller bite-sized cookies.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-rolled-cookies/