Irresistible Chocolate Chip Cookie Rolls Recipe You’ll Love
The Secret to Irresistible Chocolate Chip Cookie Rolls
Get ready to experience the ultimate fusion of flavors with these Chocolate Chip Cookie Rolls! Imagine biting into a warm, soft cinnamon roll, only to be surprised by the gooey goodness of chocolate chip cookie dough nestled inside. The combination of buttery dough, melted chocolate, and a creamy vanilla bean glaze makes these rolls a true showstopper at any breakfast or brunch gathering. Once you try these delectable treats, you’ll understand why everyone is raving about them!
Why You’ll Love This Chocolate Chip Cookie Rolls
– Perfect blend of flavors: The sweet, rich cookie dough contrasts beautifully with the light cinnamon roll.
– Bakery-quality texture: Each bite is soft and fluffy, just like your favorite bakery treat.
– Easy to make: With a little patience, you can create these stunning rolls right in your own kitchen.
– Versatile for any occasion: Whether it’s breakfast, brunch, or dessert, these rolls are sure to impress.
– Customizable: Feel free to add nuts or other mix-ins for a personal touch.
Preparation Phase & Tools to Use
Before you get started on these delightful rolls, gather the following tools to make the process smoother:
– Mixing bowls: Essential for combining ingredients efficiently.
– Rolling pin: Helps achieve the perfect thickness for rolling out your dough.
– Baking sheet: A sturdy surface for baking those golden-brown rolls.
– Parchment paper: Keeps your baking sheet clean and prevents sticking.
– Measuring cups and spoons: Accurate measurements are crucial for the best results.
Preparation Tips
For perfect Chocolate Chip Cookie Rolls every time, remember to use room temperature ingredients; this helps create a smooth dough. Don’t rush the rising time—allowing the dough to rise properly ensures a fluffy texture. Finally, keep an eye on your baking time; every oven is different, so start checking for doneness a few minutes early.
Ingredients for this Chocolate Chip Cookie Rolls
Dough Ingredients
– 1/4 cup all-purpose flour
– 3/4 cup water
– 3 1/2 cups all-purpose flour (See notes below for measuring)
– 1/3 cup granulated sugar
– 2 teaspoons instant yeast
– 3/4 teaspoon fine sea salt
– 1/3 cup heavy cream (room temperature)
– 1/3 cup whole milk (room temperature)
– 1 egg (room temperature)
– 1 teaspoon vanilla paste or extract
– Tangzhong from above
– 6 tablespoons unsalted butter (softened)
Cookie Dough Ingredients
– 1/2 cup mini chocolate chips
– 8 tablespoons unsalted butter (room temperature)
– 1/2 cup light brown sugar (packed)
– 1/8 cup granulated sugar
– 1 large egg (room temperature)
– 1 teaspoon vanilla extract
– 1 1/4 cups all-purpose flour
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon baking powder
– 1/2 cup semi-sweet chocolate chips
– 1/2 cup mini chocolate chips
Glaze Ingredients
– 4 tablespoons unsalted butter (room temperature)
– 1 ounce cream cheese (cold)
– 1 cup powdered sugar
– 3 tablespoons heavy cream
– 1 teaspoon vanilla paste or extract
Chocolate Chip Cookie Rolls
There’s something utterly delightful about combining the fluffy warmth of cinnamon rolls with the indulgent goodness of chocolate chip cookies, and that’s exactly what these Chocolate Chip Cookie Rolls deliver! Imagine sinking your teeth into a warm roll, only to discover a gooey center filled with rich chocolate chips, all drizzled with a luscious vanilla bean glaze. Whether you choose to serve them at brunch or enjoy them as an afternoon treat, these rolls are sure to bring joy to your kitchen. Let’s dive into how to make these irresistible sweets!
Step-by-Step Instructions
Step 1: Prepare the Tangzhong
To start off, we need to make a tangzhong, which is a simple mixture of flour and water that helps keep our rolls soft and fluffy. In a small saucepan, whisk together 1/4 cup of all-purpose flour and 3/4 cup of water over medium heat until it thickens into a paste-like consistency. This should take just a few minutes. Once ready, set it aside to cool while you prepare the dough.
Step 2: Mix the Dough
In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 3/4 teaspoon fine sea salt. Stir these dry ingredients together before adding in the cooled tangzhong, along with 1/3 cup heavy cream, 1/3 cup whole milk, one egg, and 1 teaspoon vanilla paste or extract. Mix everything until combined; you’ll want a soft dough that’s slightly sticky.
Step 3: Knead the Dough
Once your dough is mixed, transfer it to a lightly floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. If the dough feels too sticky during kneading, sprinkle in a little extra flour as needed. After kneading, place it in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for about an hour or until doubled in size.
Step 4: Make the Chocolate Chip Filling
While your dough is rising, let’s whip up that delicious filling! In another mixing bowl, cream together 8 tablespoons of softened unsalted butter with 1/2 cup light brown sugar and 1/8 cup granulated sugar until it’s fluffy. Then mix in one large egg and 1 teaspoon vanilla extract until completely blended. Finally, fold in 1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, and baking powder along with both semi-sweet and mini chocolate chips. This filling will give our rolls that decadent cookie dough flavor!
Step 5: Roll Out the Dough
After your dough has risen beautifully, punch it down gently to release any air bubbles. On a floured surface, roll it out into a large rectangle about 16×12 inches in size. Spread your chocolate chip filling evenly over the dough using an offset spatula or the back of a spoon for easy spreading.
Step 6: Shape the Rolls
Now comes the fun part! Starting from one long edge of the rectangle, tightly roll up the dough into a log shape. Once rolled up completely, pinch the seams to seal them together. Using a sharp knife or dental floss (yes!), slice your log into even pieces about two inches wide.
Step 7: Second Rise
Place your sliced rolls on baking sheets lined with parchment paper or in greased baking dishes—make sure they have enough space between them to rise further! Cover them loosely with plastic wrap or a clean kitchen towel and let them rise for another hour until they puff up.
Notes
These Chocolate Chip Cookie Rolls are wonderfully versatile! Feel free to experiment with different types of chocolate chips—dark chocolate or white chocolate can add an exciting twist. You can also swap out some of the all-purpose flour for whole wheat flour for added nutrition. If you’re looking for an extra flavor boost, consider incorporating nuts like walnuts or pecans into your filling for some delightful crunch!
Watch Out for These Mistakes While Cooking
– Using cold ingredients can hinder proper rising.
– Overworking the dough may lead to tough rolls.
– Not letting the rolls rise adequately results in dense texture.
– Skipping the tangzhong can affect softness.
Storage Instructions
To store leftovers (if there are any!), place your cooled Chocolate Chip Cookie Rolls in an airtight container in the fridge for up to three days. When you’re ready to indulge again, simply reheat them in the microwave for about 20-30 seconds until warmed through; they also freeze well if wrapped tightly!
Estimated Nutrition
– Calories: 629 kcal
– Protein: 9 g
– Fat: 30 g
– Carbs: 82 g
Frequently Asked Questions
Can I use gluten-free flour?
Absolutely! Just be sure to use a gluten-free blend that measures cup-for-cup like traditional flour.
How can I make these ahead of time?
You can prepare everything up until shaping the rolls and refrigerate overnight before allowing them to rise again before baking.
What if I don’t have vanilla paste?
No worries! Vanilla extract works perfectly fine as well; just use an equal amount.
In conclusion, I can’t wait for you all to try making these Chocolate Chip Cookie Rolls! They’re perfect for sharing but even better enjoyed solo with a steaming cup of coffee or tea by your side. Don’t forget to share your thoughts on this recipe after you’ve tried it; I’d love to hear how they turned out!
Chocolate Chip Cookie Rolls
Ingredients
Method
- Prepare the tangzhong by whisking together 1/4 cup of all-purpose flour and 3/4 cup of water over medium heat until it thickens into a paste-like consistency. Set aside to cool.
- In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/3 cup granulated sugar, 2 teaspoons instant yeast, and 3/4 teaspoon fine sea salt. Stir together before adding in the cooled tangzhong, 1/3 cup heavy cream, 1/3 cup whole milk, one egg, and 1 teaspoon vanilla paste or extract. Mix until combined.
- Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for about an hour or until doubled in size.
- In another bowl, cream together 8 tablespoons of softened unsalted butter with 1/2 cup light brown sugar and 1/8 cup granulated sugar until fluffy. Mix in one large egg and 1 teaspoon vanilla extract, then fold in 1 1/4 cups all-purpose flour, 1/2 teaspoon fine sea salt, and baking powder along with both semi-sweet and mini chocolate chips.
- Punch down the risen dough and roll it out into a large rectangle about 16x12 inches. Spread the chocolate chip filling evenly over the dough.
- Starting from one long edge, tightly roll up the dough into a log shape and pinch the seams to seal. Slice the log into even pieces about two inches wide.
- Place the sliced rolls on baking sheets lined with parchment paper, cover loosely, and let rise for another hour until puffed up.
