Norwegian Chocolate Chip Cookies
My best friend, Amber, taught me how to make this classic Norwegian dessert. They are a great mash-up of a sugar and chocolate chip cookie. A pizza cutter is the best tool for cutting into slices after baking. —Bonnie Brien, Surprise, Arizona
Norwegian Chocolate Chip Cookie Tips
How do you store Norwegian cookies?
It’s easy to store most cookies. Let Norwegian cookies cool completely before storing in an airtight container in a cool, dry spot. To prevent sticking, arrange the cookies in a single layer, adding a piece of parchment or waxed paper between layers.Can I freeze Norwegian cookies?
There are few basic rules when it comes to freezing cookies. Place completely cooled treats in a single layer on a sheet pan. Cover the pan and set it in the freezer. Once the individual cookies are completely frozen, you can store them in an airtight container.What other Norwegian desserts can I make?
There are many other Norwegian desserts you can make such as crispy Norwegian bows and easy Christmas cookies. Other Scandinavian sweets include Finnish pinwheels and Danish pancakes. Research contributed by Mark Hagen, Taste of Home Executive Editor
Ingredients
- 1 cup butter, softened
- 1-1/3 cups plus 3 tablespoons sugar, divided
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup miniature semisweet chocolate chips
- 3/4 teaspoon ground cinnamon
Directions
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1Preheat oven to 350°. In a large bowl, cream butter and 1-1/3 cups sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Stir in chocolate chips.
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2Divide dough into 4 portions. On a lightly floured surface, roll each portion into a 15-in. rope. Place 2 ropes 4 in. apart on a parchment-lined 15x10x1-in. baking pan; flatten each with a fork to 1/4-in. thickness. Mix cinnamon and remaining sugar; sprinkle about 2 teaspoons mixture over each rectangle. Repeat with remaining ropes.
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3Bake 15-17 minutes or until edges are light brown. Cool on pans 2 minutes; immediately cut each rectangle into 1-in. slices. Remove to wire racks to cool.
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