Chocolate Ripples
Indulge in the perfect blend of buttery richness and velvety chocolate swirls with these irresistible Chocolate Ripples! This simple yet sophisticated cookie recipe combines a tender, melt-in-your-mouth dough with ribbons of dark chocolate, creating a visual and flavorful treat that's sure to impress. With just 20 minutes of prep time and an easy slice-and-bake method, these cookies are as effortless as they are elegant. The secret lies in rolling the dough with a layer of melted chocolate, achieving those stunning ripple patterns that elevate each bite. Perfect for holiday gatherings, gifting, or a cozy snack with coffee, these homemade delights stay fresh for up to a week when stored properly. Treat yourself to the magic of homemade Chocolate Ripples—where rustic charm meets gourmet indulgence!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 170 grams unsalted butter
- 150 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 100 grams dark chocolate
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper.
In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until well incorporated.
Sift in the all-purpose flour and salt. Mix until the dough just comes together. Do not overmix.
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water or in the microwave (in 20-second intervals, stirring each time). Allow the chocolate to cool slightly but remain pourable.
Flatten the dough on a lightly floured surface into a rough rectangle, about 1 cm thick.
Pour the cooled melted chocolate over the surface of the dough in a thin, even layer. Spread it gently with a spatula if needed.
Roll the dough tightly into a log, starting from one of the long edges. Wrap the log in plastic wrap and refrigerate for at least 30 minutes or until firm.
Once chilled, slice the log into 0.5 cm thick rounds and place them on the prepared baking sheets, leaving a little space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove the Chocolate Ripples from the oven and let them cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve with a warm beverage or store in an airtight container for up to a week.
Nutrition Facts
Calories |
3279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.9 g | 231% | |
| Saturated Fat | 103.0 g | 515% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1226 mg | 53% | |
| Total Carbohydrate | 401.3 g | 146% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 200.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 134 mg | 10% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1019 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
