These used to be my favorite cookies but I hadn’t made them for a very long time due to the dietary restrictions/ intolerances. Recently, I had an extended breakfast over at a friend’s place who had baked these delicious chocolate pinwheel cookies and it reminded me of how much I used to love them so I had to bake them, I just couldn’t wait to make them, in my tearing hurry, I did not even chill the dough 😉 I ended up givingly some of the baked goods to my friends to avoid temptation, of what was left after my husband had greedily stuffed himself. The dough can be made ahead as it freezes well and can be thawed for use when required. I orignally found the recipe for these cookies on Sugar Whinzy and have tailored it to my requirement. It works like a dream, every time!
Prep Time: 15 Mins
Cooking Time: 45 mins
Recipe Level: Easy
Spice Level: None
Serves: 24 cookies
Shelf Life: Refrigerate for unto a week
Serving Suggestion: With toffee syrup
A bowl and electric mixer, silicon mat, rolling pin, cookie sheet and butter paper.
- 1 cup butter (227 g)
- 1 cup sugar (207 g)
- 2 egg yolks
- 4 teaspoons vanilla extract (16 g)
- 2 tablespoons milk (28 g)
- 3 cups flour (405 g)
- 1 tablespoon baking powder (18 g)
- 6 tablespoons (40 g) unsweetened cocoa mixed with 2 tablespoons (28 g) melted butter and 2 tablespoons (28 g) milk
- Melt 2 tablespoons butter in 2 tablespoons milk for a few seconds in the microwave.
- Add 6 tablespoons cocoa and mix well. Set aside.
- Sift the flour together with the baking powder.
- Cream butter and sugar until light and fluffy.
- Add egg yolks one at a time beating well after each addition.
- Add vanilla extract, then 2 tablespoons milk beating until well mixed.
- At low speed, gradually add the sifted dry ingredients and mix well. Then increase speed to medium and beat until the dough leaves the side of the bowl.
- Divide dough. Remove about ¾ of the dough and set aside. The portion set aside will be the vanilla dough.
- To the 1/4 dough remaining in the mixing bowl, add the chocolate mixture and beat until fully incorporated. This forms the chocolate dough.
- 10. Form the vanilla dough and chocolate dough into balls and slice each ball into two equal halves. For easy rolling, wrap the cookie dough in cling wrap and chill for about 15 minutes prior to rolling.
- 11. On a silicone mat, roll vanilla dough into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough on another mat or used butter paper
- 12. Flip rolled chocolate dough onto vanilla dough and peel off silicone mat. Lightly press the surface with a rolling pin to adhere both the vanilla and chocolate dough.
- 13. With the short end facing you, roll the dough tightly into a log, wrap in plastic wrap and chill in refrigerator.
- 14. Repeat procedure with other half of vanilla and chocolate dough to make the second cookie log.
- 15. After about 30 minutes take the logs out of the refrigerator and roll on the counter to retain the circular shape and prevent one side from flattening.
- 16. Wrap tightly again in plastic wrap, place in freezer-safe container and freeze for about an hour or store in freezer and bake as needed.
- 17. When ready to bake, pre-heat oven to 180 C.
- 18. Thaw cookie log just slightly and slice to about ¼ thickness with a sharp knife.
- 19. Place cookie slices on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes.
- 20. Remove cookies from pan and place in cooling rack to cool.
- I never have time to chill or freeze the dough as I just couldn’t wait, so I cut the log to bake straight skipping both cooling steps – the cookies still turned out fabulous.
- However, I think chilling the dough may help as we live in a hot country and my warm hands did smudge the spirals a little bit.
- Don’t skip on sieving the flour.