Norwegian Chocolate Chip Cookies are a flaky and tender spin on chocolate chip cookies topped with a light dusting of cinnamon sugar.
This recipe was developed as part of my long-time partnership with Imperial Sugar. Thank you for supporting the brands that make this website possible.
Can you even believe that there was a version of a chocolate cookie out there that I hadn’t ever heard of? I have made SO many chocolate chip cookie recipes here on this site, that when one comes along that is completely new to me, it’s safe to say I am intrigued.
So when my friends over at Imperial Sugar asked if I could make Norwegian Chocolate Chip Cookies to feature on their site, it was a no-brainer. I’m always up for a new-to-me cookie!
BUT if you’re looking for a more traditional-style chocolate chip cookie recipe, try these:
What Are Norwegian Chocolate Chip Cookies?
Turns out they’re actually quite different than the chocolate chips cookies we are know and love. Norwegian Chocolate Chip Cookies are more of a sugar cookie/chocolate chip cookie/snickerdoodle hybrid.
Intrigued? Yep, so was I!
The texture is flaky and light, but there are mini chocolate chips dotted throughout the dough, which makes them buttery, tender and completely unique! AND to top that all off they are sprinkled with cinnamon-sugar.
I can’t speak to the authenticity of this recipe…but I can speak to the taste, and they are delicious!
What Makes These Chocolate Chip Cookies Different?
Besides the texture and addition of cinnamon-sugar, these aren’t a traditional “drop cookie”.
You spread the dough a lot like you would shortbread or my Chocolate Chip Cookie Dunkers, bake them and then slice them with a pizza cutter as soon as they come out of the oven!
If you’re looking for a cookie recipe that’s a little different, while still being easy to make and a crowd pleaser, these Norwegian Chocolate Chip Cookies are IT. They’re special enough for holiday platters, but easy enough for an after-school treat.
Check out the FULL Recipe over at Imperial Sugar!
Have to confess I am TOTALLY confused by these instructions. Strips? Logs? How do you “press” a strip or log until it is 2.5″ in DIAMETER? Diameter is the measure of a circle, not some sort of oblong strip or log. Can we have some pictures or a video?
what is the chew-factor on these cookies?
They are more crispy than chewy. Like a softer shortbread.
I just made these and I absolutely love them! Can you add any nutritional facts to the recipe?
Made these today after seeing your Instagram Story during the week. They are different and delicious! They are now bagged in pairs and in the freezer ready for lunchboxes!
So glad you liked them!!
As a Norwegian, these are not Norwegian…none of my relatives have ever seen anything like this either but they look good so im going to try them at christmas
Agree! It’s like someone took the idea and said, hey let’s call it Norwegian because it will up the cozy factor hahaha. Maybe if you made a snickerdoodle with chocolate chips and cut it like with brune pinner? I have no idea. But I think I’ll try to make them, because all cookies deserve a try 😉
Hmmm, just eat the cookie. Why does everyone feel the need to be a critic all the time?
Norwegian Chocolate Chip Cookies — they sound delish !!!…….absolutely DE-LISH……….however, recipe would be more easily understood if you replaced the word “strips” w “ropes” and the word “diameter” w wide.
I don’t understand the term 15 inch strips and putting 2 of them on the same baking pan. Could you reply as I would like to make these cookies. Thanks!!
15- inches in length and then press the dough strip until they are 2 1/2 inches in diameter. If it’s the word “strip” that’s confusing, it could also be called a log?