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Best Homemade Chocolate Chip Cookie Rolls Recipe

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These Homemade Chocolate Chip Cookie Rolls are soft, chewy, and baked in a beautiful spiral shape. They are easy to make with simple pantry ingredients and perfect for slicing and baking fresh cookies anytime.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed for about 2-3 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl halfway through.
  2. Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract until smooth and glossy.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix.
  4. Switch to a rubber spatula and gently fold in the chocolate chips until evenly distributed. The dough will be thick and slightly sticky.
  5. Lightly flour your work surface. Divide the dough in half. Shape each half into a rough log about 2 inches in diameter, rolling gently with even pressure. Wrap each log tightly in plastic wrap or parchment paper, twisting the ends to seal.
  6. Place the wrapped logs on a flat surface in the refrigerator. Chill for at least 30 minutes, or up to 3 days.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Remove one dough log from the fridge and slice into ½-inch thick rounds using a sharp knife. Place rounds on prepared baking sheet, leaving about 2 inches of space between each cookie.
  8. Bake for 10-12 minutes, until edges are lightly golden and centers look just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, use room temperature ingredients. Do not over-bake; cookies will continue to set on the hot baking sheet. If dough is too cold to slice, let it sit at room temperature for 5-10 minutes. Store baked cookies in an airtight container with a slice of bread to keep them soft for up to 5 days. Unbaked dough logs can be refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: chocolate chip cookie rolls, slice and bake cookies, homemade cookies, soft chocolate chip cookies, easy cookie recipe

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