Last updated on December 2nd, 2021.
These chocolate rolled cookies the most delicious and tender treat, they are melt-in-the-mouth tender and flaky cookies, smothered with chocolate filling and shaped like the traditional rugelach.
Even though the cookies look like Rugelach, they are quite different, both in texture and flavor. The ingredients in the recipe are as unique as these cookies. A combination of both butter and vegetable oil gives the cookies a tender, melt-in-the-mouth texture. The use of cold butter is what creates a crumbly texture and a buttery flavor. And lastly, a very small amount of sugar, allows the filling to truly shine and bring texture and flavor together in every single bite.
Even though the recipe calls for chocolate filling such as Nutella, this is not the only option. Different fillings such as dates, figs, and even nuts are all great options. The important thing to keep in mind is that the filling should be thick, and also low with moisture (liquid).
What ingredients are in these chocolate rolled cookies:
- All-purpose flour
- Baking powder
- Butter, cold
- Vegetable oil
Making the cookies:
There are two steps in making these cookies, the first step is mixing while the second one is rolling and filling. I highly recommend allowing the dough to rest overnight or for a minimum of 2 hours in the refrigerator.
Firstly, sift together the flour, baking powder, and sugar then mix in the butter until the flour resembles a coarse meal. Next, add the vegetable oil and water and mix until you have a smooth dough. And lastly, divide the dough into 4 equal parts, wrap each part in plastic wrap, and place them in the refrigerator.
Please note that it is very important not to over mix the dough, otherwise, we will end up with tough and chewy cookies. Once all the ingredients come together into a big messy lump of dough, stop the mixer and bring it all together with your hands.
The mixing process:
Rolling and filling:
When ready to bake, remove the dough from the refrigerator and roll each piece into an 8″x12″ rectangle. Use an offset spatula to spread the chocolate filling then roll it into a log.
Place the log in a baking pan and use a knife to mark insertions along the log. Make sure to leave about 1.5″ space between each insertion. Bake.
Storing these chocolate rolled cookies:
It is best to store the cookies at room temperature in a sealed cookie container. Will be fresh for up to 7 days.
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Video by : Marie Sugar Salt Magic
One more thing…
Don’t forget to tag @OneSarcasticBaker on Instagram if you bake this recipe. Would love to see your creations!
Chocolate Rolled Cookies
Melt-in-the-mouth tender and flaky cookies, smothered with chocolate filling and shaped like the traditional rugelach.
- 4 Cups AP Flour (500 g / 18 oz)
- 2 tsp Baking Powder
- 2 Sticks Unsalted Butter, cold (225 g / 8 oz)
- 1 TBS Sugar
- 1/2 Cup Water (120 ml / 4 foz)
- 1/4 Cup Vegetable Oil (55 g / 2 oz)
- 2 Cups Chocolate spread (Nutella is best)
In a bowl of a standing mixer fitted with the paddle attachment, place the flour, sugar, baking powder and butter and mix until the butter is the size of peas.
Add the water and oil and mix just until large and moist lumps of dough have formed.
Remove the dough from the bowl and mix with your hands to form a ball. (mix just to combine)
Divide the dough into 4 even parts (shape as a rectangle disk), wrap each piece with plastic wrap and place in the refrigerator for minimum 1 hour or preferably over night.
When ready to bake, preheat oven to 350F and line 2 baking pans with baking paper.
Rolle each piece to a 12″x8″ rectangle and spread about 1/2 cups of the chocolate spread.
Roll the dough starting from the end closer to you. Once you have rolled the dough, place it in the baking pan and using a sharp knife make horizontal insertions ,along the dough, making sure there is 1″-1.5″ space between each insertion. (Cut it just until you notice the first layer of the chocolate. )
Repeat the same with the rest of the dough parts and bake for 40-45 minutes.
Remove from the oven, let cool for 10-15 minutes and then cut it into cookies using the iterations as guide lines.
Once the cookies have completely cooled, dust it with powdered sugar.