Mama Living Abroad

Mini Chocolate Rolled Cookies Rozalach רוזלך

2 rolled chocolate cookies

A few years ago, I learned about a new type of cookie – Rozalach! Yes, it is not a mistake; that’s the name. These are bite-size rolled cookies made with pizza dough. The urban legend behind this recipe is that in a coffee chain in Israel, the chef didn’t want to throw away some leftover pizza dough, making cookies out of it. These cookies are best-sellers now, and the recipe has become viral all over the net. You won’t be able to get enough of them!

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2 rolled chocolate cookies

Mini Chocolate Rolled Cookies Rozalach רוזלך

Rozalach Cookies are one of those recipes that seem difficult to make, but are deceptively easy. They are great with a cup of warm coffee or tea.
Kosher, Dairy *or* Pareve if using a non-dairy spread
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Course: Dessert
Cuisine: Israeli
Keyword: Israeli cookies
Servings: 40

Ingredients

  • 1 teaspoon (5 grams) active dry yeast
  • 1 1/4 cups (300 ml) water at room temperature
  • 3 1/2 cups (500 grams) all-purpose flour
  • 1 tablespoon (10 grams) vanilla sugar or granulated sugar
  • 1/4 cup (60 ml) canola or olive oil
  • 1/2 teaspoon salt
  • oil spray
  • 1 small jar of your favorite chocolate spread like Nutella
  • powdered sugar for dusting

Instructions

  • In a large bowl, mix the yeast and water.
  • Add flour, vanilla sugar, oil, and salt. With your hands (or a mixer), knead everything together for 5 minutes. The dough should be very smooth and not sticky. If it feels dry, then add a tiny drop of water.
  • Grease the surface of the dough with oil spray, cover it, and let it rest for thirty minutes. The dough should rise a little bit, but it should not double in size.
  • Preheat oven to a high heat 440°F/230°C.
  • Grease your working surface with oil spray.
  • Divide the dough into 4 parts.
  • Spray each part with oil and roll it into a very thin rectangle.
  • Spread chocolate on each rectangle, and then roll into a tight roll.
  • Slice the rolls into cookies about 1-inch (2 cm), place on an oven tray lined with baking paper, and bake for 7 minutes!! Cookies should stay white (they will look almost raw).
  • Powder with powdered sugar and enjoy.

Tips and Tricks:

  • Freeze the cookies before putting them into the oven. When ready to enjoy, bake them straight out of the freezer (baking time will be a few minutes longer).
  • You can use any thick spread like Biscoff Cookie Butter or Halvah.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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