Description
Delight in these elegant Chocolate Pinwheel Cookies featuring buttery, tender dough rolled with rich chocolate layers for a visually stunning and delicious treat perfect for any occasion.
Ingredients
Dough Ingredients
- 2 cups unsalted butter, softened (4 sticks)
- 1 cup powdered sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon kosher salt
- 4 cups all-purpose flour
Chocolate Layer
- 1/2 cup semi-sweet chocolate chips (3 ounces), melted
- 1 tablespoon unsweetened cocoa powder
Instructions
- Prepare Pan: Line a large cookie sheet (18×13 inches) with parchment paper to prevent sticking and ensure even baking.
- Make Base Dough: In a stand mixer fitted with the whisk attachment, beat the softened butter, powdered sugar, light brown sugar, and kosher salt on high speed for about 2 minutes until smooth and slightly fluffy.
- Add Flour: With the mixer on low speed, gradually add all-purpose flour, mixing just until a soft dough forms and pulls away from the sides of the bowl.
- Divide Dough: Split the dough equally into two halves (about 20 ounces each). Set one half aside and keep the other in the mixer bowl.
- Make Chocolate Dough: Add melted semi-sweet chocolate chips and unsweetened cocoa powder to the dough in the mixer. Beat until evenly combined and smooth.
- Chill Dough: Wrap both dough halves tightly in plastic wrap and refrigerate for 10 minutes to ease handling and maintain shape.
- Roll Dough: Remove one half and roll it between two large sheets of parchment paper into a 12×18-inch rectangle about 1/4 inch thick. Repeat with the other half.
- Layer & Trim: Place the chocolate dough rectangle on top of the plain dough rectangle. Trim edges for even sides, saving scraps for marble cookies later.
- Roll Into Log: Starting along the long edge, carefully roll the layered dough tightly into a log, gently pressing to avoid gaps. Wrap the log in plastic wrap and chill for 1 hour to firm up.
- Slice & Bake: Preheat the oven to 325°F (163°C). Unwrap the chilled dough log and cut into ½-inch thick rounds. Arrange cookies 1½ inches apart on the prepared baking sheet. Bake for 11 to 13 minutes, until edges turn lightly golden.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely for best texture.
Notes
- Ensure butter is softened to room temperature for easier mixing.
- Melting the chocolate chips helps incorporate them smoothly into the dough.
- Keep dough chilled during shaping to maintain form and make slicing easier.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- Save scraps for creative marble cookies by rolling together leftover dough pieces.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
