Bake and Slice Chocolate Swirls

4.50 from 8 votes

My ALL TIME FAVORITE cookie recipe to make for the holidays!

Prep Time40

Cook Time35

Course: Dessert

Cuisine: American

Keyword: bake and slice chocolate swirls, chocolate swirls

Servings: cookies (6 dozen)

In the top of a double boiler, melt the chocolate, sweetened condensed milk and shortening. Stir until combined, and set aside to cool slightly. (NOTE: if you do not have a double boiler, simply set a glass or metal bowl on top of a pot of simmering water, and melt/combine the ingredients this way).

In large bowl, use an electric mixer to combine the butter, sugar, vanilla and salt. 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).
Divide the dough into thirds. Roll out each on a floured surface to a 10x6-inch rectangle. Spread each 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. The best way to do this is to use a wide metal spatula to help you. It's a little tricky, but if you are careful, they won't fall apart!
Bake the cookie logs 20 to 25 minutes, or until light golden brown. Cool slightly before removing from cookie sheet. Sprinkle with powdered sugar. Cool and wrap in saran wrap.
To serve, cut into slices about 1/4-inch thick. These can be frozen in the whole rolls, then defrosted and sliced later.

*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.
NOTE: nuts are not included in the nutritional information since they are optional.