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Heavenly Gooey Chocolate Chip Cookie Rolls

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Soft, chewy chocolate chip cookie rolls with gooey molten chocolate pockets, perfect for an easy homemade dessert that feels indulgent but is simple to make.

Ingredients

Scale
  • 2 ½ cups (312 grams) all-purpose flour
  • ½ cup (100 grams) granulated sugar
  • ½ cup packed (110 grams) brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170 grams) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups (270 grams) chocolate chips (semi-sweet or milk chocolate)
  • ¼ cup (55 grams) light brown sugar
  • 2 tablespoons (28 grams) unsalted butter, melted
  • Pinch of coarse sea salt (optional)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, whisk together 2 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking powder, and ½ teaspoon salt. Set aside.
  3. Using an electric mixer or whisk, beat ¾ cup softened unsalted butter until smooth and slightly fluffy. Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 tablespoon vanilla extract.
  4. Gradually add the dry flour mixture to the butter mixture, mixing gently until a soft dough forms. The dough should be slightly sticky but manageable; if it feels too wet, add a tablespoon of flour at a time.
  5. Lightly flour your work surface and roll the dough into a 12×15 inch (30×38 cm) rectangle, about ¼ inch (6 mm) thick.
  6. In a small bowl, mix 1 ½ cups chocolate chips, ¼ cup light brown sugar, and 2 tablespoons melted butter until combined.
  7. Brush the dough evenly with melted butter. Sprinkle the chocolate chip mixture evenly over the dough, pressing lightly to help it stick.
  8. Carefully roll the dough from the long side into a tight log. Use a sharp knife or dental floss to cut the log into 12 equal pieces (about 1 ½ inches/4 cm thick).
  9. Place the rolls cut side up on the prepared baking sheet, leaving a bit of space between each roll. Bake for 20-25 minutes or until the edges are golden and the centers look set but gooey.
  10. Remove from oven and transfer to a cooling rack. Optionally, sprinkle with coarse sea salt or dust with powdered sugar once slightly cooled.

Notes

Do not overbake to keep gooey centers. Chill dough if sticky before rolling. Use dental floss to slice rolls cleanly. Dough can be refrigerated up to 24 hours before baking. For gluten-free, substitute almond flour; for vegan, use dairy-free butter and egg replacers.

Nutrition

Keywords: chocolate chip cookie rolls, gooey cookie rolls, easy dessert, homemade cookie rolls, chocolate chip dessert, soft cookie rolls

Find it online: https://chloeplate.com/heavenly-gooey-chocolate-chip-cookie-rolls-recipe-easy-homemade-dessert/