Chocolate Chip Cookie Log
If you grew up in New Zealand in the 80s, chances are you’ve seen (or eaten!) a chocolate cookie log at least once. It was a classic back then — simple, sweet, and always a hit at Christmas. This year, I wanted to bring that nostalgic favourite back for my $100 Christmas Feast. I added a little Farmers Wife Homestead flair.
Made with Griffins Chocolate Chip Cookies, whipped cream, and your choice of dipping liquid, this recipe is wonderfully flexible. I used two different flavours in my log. Which included good old Kiwi L&P soft drink on one half. I used sherry wine on the other. This way, both adults and children could enjoy it. The biscuits soak just enough to soften, the cream binds everything together, and the whole dessert becomes beautifully sliceable.
Surrounded with fresh strawberries and topped with crushed chocolate flake, it looks festive and fun. It is far more impressive than the tiny effort it takes. This dessert is proof that the old classics really are worth bringing back. I highly recommend you watch the video to see how I made this easy dessert.
Watch This Recipe in My Christmas Special
Watch this nostalgic treat come to life in my Farmers’ Wife Homestead Christmas Special. In the special, I created a full festive dinner for around $100 NZD.
Related Recipes & Links
- Cherry Pie | Buttery Crust & Juicy Cherry Filling
- Farmhouse Cheese Log
- Cheesy Garlic Loaf
- Butterflied Lemon & Thyme Chicken
- Honey-Kissed Roasted Carrots | Simple & Delicious
- A Simple Roasted Veggie Green Salad
- Green Beans with Bacon
- Smashed Potatoes
Chocolate Cookie Log Recipe
Serves: 6–10
Prep Time: 20 minutes
Chill Time: 4-8 hours, but best overnight
Ingredients
- 2 packets Griffin’s Chocolate Chip Cookies or similar biscuits
- 750 ml cream
- 2 Tbsp icing sugar (optional, depending on sweetness)
- 1 tsp vanilla essence
- ½ cup L&P soft drink
- ½ cup sherry
- You can use just one liquid if preferred — milk, juice, cola, lemonade, or any fizzy all work.
- Fresh strawberries, halved
- 1–2 chocolate flakes, crumbled, for topping
Method
- In a mixing bowl, whip the cream with icing sugar and vanilla until soft peaks form.
- Gather a nice serving dish and spread some whipped cream on the bottom. This will help the biscuits to stand on their edge.
- Set up two shallow bowls — one with L&P and one with sherry.
- Dip each biscuit briefly (1–2 seconds only) into the liquid.
- Arrange dipped biscuits in a vertical line on your serving board or plate. The biscuits will stand up in a line on it’s edge. (best to watch how on the video)
- Spread whipped cream between each biscuit to help them stick together.
- Once assembled, cover the entire log with the remaining cream.
- Use a spatula to smooth the outside.
- Press halved strawberries around the base for decoration.
- Sprinkle generously with crumbled chocolate flake over the top.
- Refrigerate for 4-8 hours, but best overnight— this allows the biscuits to soften into a cake-like texture.
- Slice and serve chilled.
Stacey’s Kitchen Tips
- Only dip the biscuits quickly — too long and they’ll fall apart.
- L&P gives a fun, fizzy, nostalgic Kiwi flavour.
- Sherry adds warmth and depth for the adults (but totally optional).
- This dessert actually tastes better the next day after resting overnight.
- Strawberries add freshness and a lovely Christmas look.
Variations
- Flavour it your way: Use Milo, milk, lemonade, ginger beer, or coffee.
- Make it chocolatey: Add cocoa to the cream or drizzle chocolate sauce on top.
- Go fully fruity: Swap the strawberries for raspberries or cherries.
- Boozy option: Use Baileys or Kahlua for an adult-only version.
Final Thoughts
This Chocolate Chip Cookie Log takes me straight back to my childhood. It’s nostalgic, wonderfully simple, and always such a crowd-pleaser — especially at Christmas. I love that you can tailor the flavours, keep part of it alcohol-free, and decorate it any way you like. This dessert costs very little. It feeds a big family. It truly earns its place on the festive table.
— Stacey, Farmers Wife Homestead
