I think this may be my favourite new cookie!
RecipeGirl says on her site that these cookies (original recipe) have been a favourite in her family for over 40 years. I see why. I’d certainly eat these cookies for the next 40 years – they’re fantastic! You should really check out the rest of RecipeGirl’s recipes too – they all look so good.
My husband fell in love with these cookies at first bite. If you read my blog regularly, you know this is a good sign. Husband doesn’t really have much of a sweet tooth, especially when compared to his wife. He really liked these cookies though. Now me? I’d sit down with one of these lovely cookie logs with a fork, knife, and a cup of tea for dinner. I’ll just slice them up myself at the table, thank you very much.
I’ve gotten more compliments on these cookies than on any others I’ve made yet this Christmas season. I took lots to work, and they all got gobbled up.
These cookies, a chocolate fudge swirl wrapped in brown sugar shortbread, are easy to make, and come together quickly. The best part? They look complicated, and people will think they couldn’t possibly make them themselves. I love an easy complicated-looking recipe.
[Recipe] Chocolate Swirl Cookies
Makes about 36 pieces
1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 Tbsp shortening
3/4 cup butter, at room temperature
1/2 tsp salt
1 tsp vanilla extract
3/4 cup brown sugar, packed
2 cups flour
3 Tbsp milk
3/4 cup walnuts or almonds, chopped (optional – I didn’t add these)
Preheat oven to 350F.
In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.
In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer.
Blend in flour and mix well.
Add a few drops (I used 3 Tbsp) of milk to help the batter hold together.
It should come together as a blob of dough, but it won’t stick to your hands.
Divide dough into thirds.
Roll out each third on a floured surface to a 10×6-inch rectangle.
This process isn’t perfect, see? Don’t worry about any imperfections in the dough – no one will care, I promise.
Spread each rectangle with chocolate filling; sprinkle with nuts if desired.
Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.
Place the rolls on a parchment lined cookie sheet.
Bake 20-22 minutes, or until light golden brown.
Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar.
To serve, cut into slices about 1/2 – 3/4 of an inch thick.
These can be made ahead, frozen in the whole rolls wrapped in plastic wrap, then defrosted and sliced later.
- <strong>[Recipe] Chocolate Swirl Cookies</strong>
- Makes about 36 pieces
- 1 cup semi-sweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 Tbsp shortening
- 3/4 cup butter, at room temperature
- 1/2 tsp salt
- 1 tsp vanilla extract
- 3/4 cup brown sugar, packed
- 2 cups flour
- 3 Tbsp milk
- 3/4 cup walnuts or almonds, chopped (optional – I didn’t add these)
- Preheat oven to 350F.
- In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.
- In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer.
- Blend in flour and mix well.
- Add a few drops (I used 3 Tbsp) of milk to help the batter hold together. It should come together as a ball of dough, but it won’t stick to your hands.
- Divide dough into thirds.
- Roll out each third on a floured surface to a 10×6-inch rectangle.
- Spread each rectangle with chocolate filling; sprinkle with nuts if desired.
- Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.
- Place the rolls on a parchment lined cookie sheet.
- Bake 20-22 minutes, or until light golden brown.
- Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar.
- To serve, cut into slices about 1/2 – 3/4 of an inch thick.
These can be made ahead, frozen in the whole rolls wrapped in plastic wrap, then defrosted and sliced later.
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