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
- Sugar
- Butter, cold
- Vegetable oil
- Water
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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HAPPY BAKING!!!
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.
Ingredients
- 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)
Instructions
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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.
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Add the water and oil and mix just until large and moist lumps of dough have formed.
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Remove the dough from the bowl and mix with your hands to form a ball. (mix just to combine)
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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.
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When ready to bake, preheat oven to 350F and line 2 baking pans with baking paper.
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Rolle each piece to a 12″x8″ rectangle and spread about 1/2 cups of the chocolate spread.
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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. )
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Repeat the same with the rest of the dough parts and bake for 40-45 minutes.
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Remove from the oven, let cool for 10-15 minutes and then cut it into cookies using the iterations as guide lines.
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Once the cookies have completely cooled, dust it with powdered sugar.
Delicious! I just made these cookies and they look and taste amazing. My house smells sooo good right now!
Yay!! so glad you liked them!!
They turned out amazing! I can say for sure that these are my new favorite cookies to bake!
That is AWESOME!!! so glad you liked this recipe!
Can you freeze these?
Yes, these rugelach cookies can be frozen for up to u weeks. Make sure to use a freezable bag or an airtight container. I like to warp them in groups of 5-7 using a plastic bag then place them in the bag or container. When ready to eat, remove from the freezer and allow to reach room tmeperature.
When you roll them do you start with the shorter side or longer side
I roll them from the wider, longer side.
I’m ready to bake these delicious looking cookies. These will be excellent holiday cookies, thank you. Happy Holidays
yay! so happy you like the cookies!
Question. A local bakery does awesome chocolate rugelach. They don’t use Nutella. It’s just chocolate. I’ve tried to make them but I can’t get the chocolate right. Any ideas?
Yes, my guess is that they have their own chocolate-filling recipe. Try this one https://www.onesarcasticbaker.com/traditional-chocolate-babka/
Just want to double check that the baking time of 40-45 minutes is correct…that’s an incredibly long time to bake a sheet of cookies at 350 degrees. Is it a typo or is it truly 40-45 minutes? These look delicious and I want to make them. T
Yes, the time is correct 40-45 minutes, the cookies need to bake from the outside in. Pay attention to the bottom of the cookies, if they are too brown mid-way of the baking time, consider using a double pan.
Hi, I was wondering if you can use a hand mixer or food processor. I can’t wait to make these. Thanks Paula
Awesome question. Hand mixer might work but it can get tricky since the butter is cold. A food processor is a great option, the only thing that might happen is you might get some layers in the cookies, not a bad thing! Let me know which method you used and how it turned out,
I think I’ll try the food processor for step 1 only 🙂
I can’t wait to try these. They look so good. I will be making these this week for the holidays. Question ❓ I only have a mixer. No kitchen Aid. It’s to heavy for me. Will it still work for me? Thank you
Hi Nanna,
Yes, you can use a hand mixer, it should be just fine.
HI,
Love your blog! These cookies look amazing! Can I use another type of chocolate?
Thank you.
Hugs,
Teresa
Thank you so much Teressa, yes, you can use any type of chocolate spread, even Biscoff butter, date spread or peanut butter.