Italian Chocolate Roll Cookies
Italian chocolate roll cookies are buttery and tender, filled with rich chocolate, walnuts and spice. They’re baked golden and sliced into impressive rounds.
Servings: 24 cookies
Equipment
- Stand Mixer or Electric Mixer
Ingredients
For the Dough
- 8 Ounces cream cheese
- 1 Cup butter
- 3 Cups all purpose flour
For the Filling
- 12 Ounces milk chocolate chips
- 14 Ounces sweetened condensed milk
- 1 Cup walnuts chopped
- ¼ Teaspoon vanilla extract
- ¼ Teaspoon cinnamon
Instructions
Prepare the Dough
- Add the dough ingredients into the bowl of a mixer. Knead together until smooth. Transfer to a bowl, place on plastic wrap and then refrigerate overnight.
- Preheat the oven to 350°F. Prepare baking sheets and set aside.
- Divide the dough into 2 pieces. Sprinkle powdered sugar out on a flat surface. Roll out the dough to a ¼-inch thick rectangle or some people prefer a circle.
Prepare the Filling
- Place the filling ingredients into a saucepan and cook on low heat until chocolate is melted.
Assemble the Cookie Log
- Spread the chocolate filling down the center of each rectangle/circle. Fold to the center and roll up, or roll inwards from one of the longer sides.
- Press to seal all edges. Turn log over so the seam sides are down.
- Put each log on the prepared baking sheet using two spatulas.
Bake the Cookies
- Bake for between 20 minutes and 40 minutes. If you like a softer, doughy cookie, bake on the lower time range (this is what I prefer) but if you want a crispier, flaky cookie bake longer.
- Cool the cookie log for 30 minutes, transfer to a cutting board and then slice into cookies. The number of cookies you end up with varies depending how thick you cut them.
Notes
Chill overnight: The dough is easier to work with once firm.
Seal edges well: Prevents the filling from leaking out while baking.
Cool before slicing: Ensures neat cookie shapes.
Use powdered sugar surface: Prevents sticking and adds light sweetness.
Seal edges well: Prevents the filling from leaking out while baking.
Cool before slicing: Ensures neat cookie shapes.
Use powdered sugar surface: Prevents sticking and adds light sweetness.
Nutrition
Calories: 181kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 62mg | Potassium: 126mg | Fiber: 1g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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