Description
Chocolate and vanilla cookie dough are rolled together into a log, sliced, and baked into whimsical pinwheel cookies. You’re going to love them!
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 1/4 cups (259g) granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 2 oz unsweetened chocolate, chopped
- 1 tsp Dutch process cocoa powder
Instructions
- Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color happen and know it’s ready.
- Add the egg and mix until well combined.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
- Divide the cookie dough in half. Wrap one half, which will be the vanilla half, in plastic wrap, then place it in the refrigerator.
- Melt the unsweetened chocolate and add the melted chocolate and cocoa powder to the other half of the cookie dough and gently stir to combine. You can use your mixer again, or do it by hand with a spatula. Wrap the cookie dough in plastic wrap and place it in the refrigerator. Refrigerate both cookie doughs for about 20-30 minutes, until a little firmer and easier to work with, but still roll-able.
- Now it’s time to roll out each ball of cookie dough. I roll them out between two pieces of parchment paper. It’s naturally non-stick, so you don’t need to use flour or cocoa powder, but it also releases easily. Roll each ball out into an 8×14 inch rectangle. Remove one flavor of cookie dough at a time and roll them out. They should be about ¼ inch thick each. I try to get them as rectangular as I can and will trim off outlier pieces and place them on top of the cookie dough to re-incorporate them into the cookie dough, so that I don’t waste any. While your rectangles don’t have to be perfectly 8×14, this size will give you an accurate number of cookies.
- Refrigerate the rolled-out cookie doughs for 5-10 minutes (or freeze for about 3-4 minutes). You want the cookie dough to be firm enough that it’s easier to work with again.
- Turn the chocolate cookie dough over on top of the vanilla cookie dough and do your best to line them up. Carefully peel the parchment paper off of the chocolate cookie dough. Flatten the chocolate cookie dough on top of the vanilla cookie dough as best you can. You can use a pizza cutter or pastry cutter to straighten the edges, if needed.
- Starting on the long size, roll the two cookie doughs together, without leaving gaps. Go slowly and patch up the vanilla cookie dough with your fingers, as needed. Once it’s rolled into a log, cut it in half so you have two logs.
- Wrap each log in clear wrap and refrigerate for at least 2 hours, until firm.
- When you’re ready to bake them, preheat the oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Cut each log into ½ inch thick slices. You should be able to get 28 cookies.
- Place cookies onto the prepared baking sheets about 2 inches apart and bake for 10-12 minutes or until just starting to brown around the edges.
- Remove from oven and allow to cool on the baking sheets for about 5 minutes, then remove to a cooling rack to cool completely.
- Store cookies in an air-tight container. Cookies are best if eaten with 4-5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 154
- Sugar: 9 g
- Sodium: 90.9 mg
- Fat: 8 g
- Carbohydrates: 19.1 g
- Protein: 1.9 g
- Cholesterol: 24.1 mg
