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Bake and Slice Chocolate Swirls
Bake & Slice Chocolate Swirls
Yield: 6 dozen sliced cookies
Prep Time: 30 min
Cook Time: 35 min
This recipe has been a RecipeGirl family favorite for over 40 years
Ingredients:
1 cup semi-sweet chocolate chips
1/2 cup sweetened condensed milk
1 Tablespoon shortening
3/4 cup butter, at room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract
3/4 cup brown sugar, packed
2 cups all-purpose flour, measured then sifted
milk
3/4 cup walnuts or almonds, chopped (optional)Directions:
1. Preheat oven to 350 degrees F.
2. In top of double boiler, melt chocolate, sweetened milk and shortening. Stir until combined, and set aside to cool slightly.
3. In large bowl, cream together butter, salt, vanilla and sugar with an electric mixer. Blend in flour and mix well. Add a few drops of milk to help the batter hold together. It should come together as a blob of dough (not sticky though).
4. Divide dough into thirds. Roll out each on floured surface to a 10x6-inch rectangle. Spread each with chocolate filling; sprinkle with nuts if desired.
5. Roll up, starting with the 10-inch side. Carefully transfer the roll to an ungreased cookie sheet.
6. Bake 20-25 minutes, or until light golden brown. Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar. Cool and wrap in saran wrap.
7. To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.
Tips:
*When finished mixing the dough, if it appears too dry- try placing it inside a large zip baggie and kneading it together to get it nice and held together and ready to roll out.
*For a floured surface, try using a flour sack dish towel. This will make it easier to roll as you can lift up the towel and easily help guide the rolling.
*For the Christmas holidays, I always mix some red/green sprinkles with the powdered sugar.Source: RecipeGirl.com (Adapted from an old Pillsbury cookbook)
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I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
Terri — March 2, 2010 @ 6:55 PM
A classmate brought these to our evening class – WOW what a hit! Everyone was raving!
Kathy — March 9, 2010 @ 2:08 PM
OMG – I want these!!
bridget {bake at 350 — November 29, 2010 @ 6:03 PM
Oh Lori….those look terrific!
cecedon — November 29, 2010 @ 6:14 PM
I”ve never had anything like this, I can’t wait to try them with my gluten free flour!
Paula — December 1, 2010 @ 3:44 PM
These look wonderful. I love that Christmas baking brings out so many wonderful memories of years gone by.
JoAnne — December 10, 2010 @ 1:26 PM
We’ve made these since I was young. They are yummy, freeze beautifully. I make 24 -30 bars each year and always have some in the freezer so when guests arrive, I’m prepared. They ship easily if kept in the log rather than slicing. My son’s used to just take an entire bar and eat it like a candy bar. Wonderul recipe.
Beatrice — May 10, 2011 @ 7:25 PM
Hi Lori
Can you explane how to roll up these cookies.The way you roll up it loks like a log not so round and the last short end ends up on top-right?
Thanks
Beatrice
Lori Lange replied: — May 10th, 2011 @ 7:53 PM
Hi Beatrice, It is a bit confusing, isn’t it? Here is a post on a similar cookie I made, with photographs of how I rolled it up- it’s the same way w/ this cookie. Good luck! http://www.recipegirl.com/2010/02/18/peanut-butter-chocolate-swirl-cookies/
Lori Lange replied: — May 10th, 2011 @ 7:55 PM
Of course, keep in mind that in the link I provided… the cookies are sliced and then baked. In THIS recipe, the logs are baked, and then the cookies sliced from the log. They turn out a different shape.
Beatrice — May 11, 2011 @ 6:39 AM
Thank you Lori for your prompt reply.I will definitely bake these cookies.I think they get a little flat after they are baked.At first they looked to me like they were folded into three.
Anyway I think they look delicious and they taste even better
Beatrice
Lori Lange replied: — May 11th, 2011 @ 6:42 AM
Sounds good- they are a very delicate batter to roll out and assemble. Really follow the tips provided and you’ll do fine. Work a little milk into the dough if it seems too crumbly.
Lori — December 5, 2011 @ 5:56 PM
This looks so incredibly yummy.
Tara Sims — December 23, 2011 @ 4:48 PM
I made these for the first time this week. OMG – THIS IS A KEEPER. I too wondered how they would go from round to somewhat flat without some shaping, but they did quite beautifully. I also needed to freeze them for awhile, and was a little concerned about baking them off, not slicing them, putting them in the freezer, and then having a crumb disaster on my hands. Never happened. Sliced beautifully, held together quite well. Don’t worry if the dough is crumbly or cracks. It will hold up under baking.