Chocolate Chip Cookie Rolls
Delightful rolls combining the flavors of chocolate chip cookies in a warm, pillowy treat perfect for sharing or enjoying at home.
Ingredients
Dough Preparation
- 2/3 cup water adds moisture
- 1/4 cup all-purpose flour provides structure
- 3 1/2 cups all-purpose flour for dough consistency
- 1/3 cup granulated sugar adds sweetness
- 2 teaspoons instant yeast leavens the dough
- 3/4 teaspoon fine sea salt enhances flavor
- 1/3 cup heavy cream, room temperature contributes richness
- 1/3 cup whole milk, room temperature adds moisture
- 1 large egg, room temperature binds ingredients
- 1 teaspoon vanilla paste or extract boosts flavor
- 6 tablespoons unsalted butter, softened adds richness
Filling Ingredients
- 1/2 cup mini chocolate chips for mild sweetness
Topping Ingredients
- 8 tablespoons unsalted butter, room temperature provides moisture
- 1/2 cup light brown sugar, packed adds depth of flavor
- 1/8 cup granulated sugar adds sweetness
- 1 large egg, room temperature binds ingredients
- 1 teaspoon vanilla extract boosts flavor
- 1 1/4 cups all-purpose flour for dough consistency
- 1/2 teaspoon fine sea salt enhances flavor
- 1/4 teaspoon baking powder leavens the dough
- 1/2 cup semi-sweet chocolate chips for rich flavor
- 1 ounce cream cheese, cold adds creaminess
- 1 cup powdered sugar sweetens and thickens
- 3 tablespoons heavy cream adds moisture
- 1 teaspoon vanilla paste or extract enhances flavor
Instructions
Preparation
- Start by preparing the Tangzhong. In a small saucepan over medium heat, mix 2/3 cup of water with 1/4 cup of all-purpose flour. Stir it constantly until it thickens and turns into a smooth paste, then set it aside to cool.
- In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/3 cup of granulated sugar, 2 teaspoons of instant yeast, and 3/4 teaspoon of fine sea salt. Whisk these dry ingredients together.
- In a separate bowl, mix 1/3 cup of heavy cream, 1/3 cup of whole milk, 1 large egg, and 1 teaspoon of vanilla paste or extract. Combine these wet ingredients until well blended.
- Add the cooled Tangzhong to the dry ingredients, followed by the wet mixture. Stir everything together with a rubber spatula until a shaggy dough forms.
- Transfer the dough onto a clean surface, and knead gently for about 8 to 10 minutes until it becomes smooth and elastic.
- Place the kneaded dough into a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot until it doubles in size, about 1 to 1.5 hours.
- After the dough has risen, punch it down to release air. Roll it out to a rectangle, roughly 12x18 inches.
- Spread the 6 tablespoons of softened butter over the rolled-out dough, followed by sprinkling 1/2 cup of mini chocolate chips across the surface.
- Starting from one edge of the rectangle, roll the dough tightly into a log shape.
- Slice the dough log into 12 equal pieces and place them in a greased baking dish, cut-side up. Cover and let them rise for another 30 minutes.
- While the rolls are rising, preheat the oven to 350°F.
- Once the rolls have risen, bake them for about 25-30 minutes until the tops are golden brown.
- As the rolls cool, prepare the filling by mixing 4 tablespoons of room temperature unsalted butter, 1 ounce of cold cream cheese, 1 cup of powdered sugar, 3 tablespoons of heavy cream, and 1 teaspoon of vanilla paste or extract together in a bowl.
- Spread the cream cheese filling over the warm rolls once they have cooled slightly.
Notes
For best results, ensure your butter is at the right temperature, knead thoroughly, and allow proper rising time. Experiment with chocolate types and additions like nuts or dried fruit.