Picture a warm kitchen and the rich aroma of chocolate as these roll out cookies come together, with tender pockets giving way to a delicate snap.
Make a double batch on a Sunday so you can have grab and go treats for busy school mornings or cozy movie nights.
SaveI first learned to roll and chill cookie dough from my grandmother, and the simple magic of slicing frozen discs still feels like a little kitchen hack every time.
Roll Out Chocolate Cookies Recipe
Ingredients
Dough
Finishing
Instructions
- Whisk dry ingredients
In a medium bowl whisk together flour, cocoa powder, salt, and baking soda until evenly blended.
- Cream butter and sugars
In a large bowl beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
- Add eggs and vanilla
Add eggs one at a time, mixing well after each addition, then stir in vanilla until the mixture looks glossy.
- Combine wet and dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Stir in chocolate
Fold in the chocolate chips with a spatula so they are evenly distributed but not overmixed.
- Chill the dough
Cover the bowl and refrigerate the dough for at least 30 minutes to help it hold its shape.
- Divide and roll
Turn the dough onto a clean surface, portion into tablespoon sized balls, then roll each ball in cocoa powder until fully coated.
- Space and chill
Place the rolled balls on a parchment lined baking sheet, leaving about 2 inches between them, and chill for 20 minutes or until firm.
- Bake until set
Preheat oven to 350°F, bake the cookies for 9 to 11 minutes until the edges look set but the centers still look slightly soft.
- Cool and enjoy
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Substitutions and variations
- Use dark brown sugar for deeper molé flavor and softer cookies.
- Swap salted butter and omit the added salt if you prefer a richer dough.
- Replace chocolate chips with chopped nuts or dried cherries for variety.
- Use gluten free flour blend with xanthan gum if you need a gluten free version.
- Substitute vegetable shortening for some of the butter for extra firm dough.
Chloe's tips
- For thicker cookies, chill the shaped dough balls for an hour before baking.
- Use a cookie scoop for uniform size and even baking every time.
- Store fully cooled cookies in an airtight container at room temperature for up to five days.
- If the dough feels too sticky to roll, chill it for a few minutes and handle it gently.
- Warm the cookies in the oven for a few minutes to bring back that fresh baked softness.
How to store it
- Keep cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months; thaw at room temperature in a covered container.
Serving suggestions
Serve these roll out cookies with a glass of milk or a bold coffee for a cozy treat.
- Arrange on a tiered stand for a casual dessert table
- Pair with a drizzle of melted chocolate or a sprinkle of flaky salt
- Box a few cookies for a thoughtful homemade gift
Frequently asked questions
Why is the dough so important to chill before baking?
Chilling helps prevent spreading so the cookies keep their thick, roll out shape and develop that tender yet firm texture.
Can I bake these straight from the freezer?
Yes, bake them from frozen and add 1 to 2 extra minutes, watching closely so they don't over brown.
What can I do if my cookies come out too crisp?
Pull them a minute earlier next time, and cool them on the baking sheet to let the centers stay soft.
Can I freeze the shaped dough balls?
Absolutely, freeze them on a tray then transfer to a bag for up to 3 months; bake from frozen with a couple extra minutes.
Let's get cooking!
These roll out chocolate cookies are endlessly customizable, and with a little patience you will have a stash of tender, chocolatey treats ready whenever you need a cozy moment.
