Separate the yolks from the whites and whip them until stiff with a pinch of salt.
Separately, whip the egg yolks with the sugar for at least 10 minutes, until the mixture is light and fluffy.
Incorporate the sifted flour into the egg yolks and then add the egg whites, stirring gently with a bottom-up movement.
Finally, add the chocolate chips.
Pour the mixture into the baking tray lined with parchment paper, level the surface well and cook for about 10 minutes or until lightly browned at 180 ° C, in a preheated static oven.
Remove from the oven immediately, cover with a second sheet of parchment paper and roll up gently, keeping the new sheet inside.
Take back the biscuit dough, unroll it gently, brush it with a little milk and fill it with the spreads to taste, then roll it up again on the filling.
The cookie roll is ready, you just need to serve it.
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