Classic Chocolate and Vanilla Pinwheel Cookies
These Classic Chocolate and Vanilla Pinwheel Cookies combine two delicious doughs into a beautiful swirl. Perfect for parties or a sweet treat, they offer a rich buttery flavor with a hint of chocolate, and can be optionally dipped in melted chocolate for extra indulgence.
Equipment
- Medium bowl
- Large bowl
- Hand mixer or stand mixer with paddle attachment
- Plastic wrap
- Parchment paper
- Aluminum foil
- Rolling Pin
- Silicone baking mat
- Pizza cutter or sharp knife
- Baking sheets (2)
- wire rack
- Double boiler (optional)
- Microwave (optional)
Ingredients
Dry Ingredients
- 2 and 2/3 cups all-purpose flour (333g), spooned & leveled
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (16 Tbsp; 226g), softened to room temperature
- 1 cup granulated sugar (200g)
- 1 large egg plus 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Chocolate Dough Add-ins
- 2 Tablespoons unsweetened natural or dutch-process cocoa powder (10g)
- 1 Tablespoon milk (15ml)
- 1/2 teaspoon espresso powder optional
Optional Dipping & Topping
- 6 ounces white, semi-sweet, or dark chocolate (170g), finely chopped
- sprinkles optional
Instructions
Make the Dough
- Whisk together the flour, baking powder, and salt in a medium bowl, then set aside.
- In a large bowl, cream the butter and granulated sugar for about 3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract, beating on high speed for about 1 minute until well combined, scraping the bowl as needed.
- Gradually add the whisked flour mixture to the wet ingredients, mixing on low speed until just combined to form a thick, sticky dough.
Prepare Chocolate Dough
- Divide the dough, which should weigh between 800-900g, into two halves; use the slightly smaller portion for the chocolate dough if portions are uneven.
- Place one half of the dough back into the mixing bowl and add the cocoa powder, milk, and optional espresso powder. Beat on low speed until the chocolate dough is fully combined.
Shape & Chill Doughs
- On a lightly floured work surface, form each dough into a 1-inch-thick rectangle block, approximately 4x5 inches. Wrap both dough blocks in plastic wrap and refrigerate for 60-90 minutes, until less sticky but still pliable.
Roll Out Doughs
- Remove the vanilla dough from the refrigerator and unwrap it. On a lightly floured piece of parchment paper, roll the vanilla dough into an 8x14-inch rectangle, ensuring straight sides and a thickness of 1/8–1/4 inch, then refrigerate it on the parchment paper.
- Roll the chocolate dough on another floured parchment paper to an 8x14-inch rectangle, or slightly smaller. Carefully peel the chocolate dough from its parchment and place it precisely on top of the vanilla dough, gently patting to remove air bubbles and patching any tears.
Form Log & Final Chill
- Starting from a long side, tightly roll the layered doughs into a log, using the parchment paper to assist and ensuring no gaps; patch any visible vanilla dough as you go. Cut the dough log in half, resulting in two 7-inch logs.
- Wrap each dough log in plastic wrap and refrigerate for another 2 hours, or up to 4 days.
Bake Cookies
- Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper or silicone baking mats.
- Slice each dough log into fourteen 1/2-inch-thick cookies and arrange them 2 inches apart on the prepared baking sheets; if the dough is soft, chill the sliced cookies for 10 minutes before baking.
- Bake for 14-15 minutes, or until the edges are very lightly browned, then cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Optional Finishing
- Coarsely chop and melt the chocolate using a double boiler or microwave, stirring until smooth. Dip half of each cooled cookie into the melted chocolate, adding sprinkles if desired.
- Allow the chocolate to set completely at room temperature or in the refrigerator.
Storage
- Store uncovered cookies at room temperature for up to 1 week; refrigerate chocolate-dipped cookies after a few days.
Notes
When handling chocolate dough, cocoa powder can be used as "flour." Ensure dough is pliable but not too sticky after the first chill; over-chilling makes rolling difficult. If over-chilled, let it sit at room temperature for 15-30 minutes. Roll dough on parchment paper, preferably on a silicone mat or taped down, to prevent sticking and aid transfer. Do not roll directly on the counter. Don't worry if the vanilla dough cracks or shows bare spots when rolling the log; simply patch it up with your fingers. Expect cookies to expand significantly during baking. If dough softens before baking, chill the formed cookies on the baking sheet for 10 minutes. Store covered cookies at room temperature for up to one week. Refrigerate chocolate-dipped cookies after a few days.