Chocolate and vanilla pinwheels are always impressive on a cookie platter, but I think most people don’t bake them very often. They aren’t as hard to make as most people would expect. All the more reason to make them!
Chocolate and vanilla pinwheel cookies
- 375 grams all-purpose flour 3 cups
- 1/2 tsp baking powder
- 1/2 tsp fine kosher salt
- 230 grams unsalted butter 1 cup, softened
- 267 grams granulated sugar 1 1/3 cups
- 2 large eggs
- 2 tsp pure vanilla extract
- 57 grams dark chocolate melted and cooled slightly
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In the bowl of an electric fitted with the paddle attachment, beat together the butter with the sugar until fluffy. Add the eggs, one at a time, beating between additions and scraping down the sides of the bowl as needed.
- Add the flour mixture in three additions, beating on low between each addition. Mix until just combined.
- Divide the dough in half (~two balls of 450 grams). Mix the melted chocolate into half of the dough in the mixer. Leave the other vanilla dough as is.
- Pat into disks, wrap in plastic wrap and chill at least 1 hour.
- Divide each disk into four pieces.
- Roll one piece of chocolate dough to a 6x7-inch rectangle between pieces of wax paper.
- Roll one piece of vanilla dough to a 6x6 square between pieces of wax paper.
- Chill both doughs for 10 minutes.
- Remove wax paper from both sheets of dough. Place the vanilla dough over the chocolate dough, leaving a half inch border on top on bottom. Press together with a cookie sheet.
- Roll the dough tightly into a cylinder to form a pinwheel using the paper to help keep the roll tight.
- Wrap the log in plastic wrap and chill overnight. Repeat with remaining doughs to form 4 logs of pinwheel dough.
- Preheat the oven to 350ºF.
- Slice cookies to about 1/4 inch (or even a little thinner). Place 1 inch apart on parchment-lined baking sheets. Bake for approximately 13 minutes.
Adapted from the book Great Cookies, which you can purchase on Amazon. This is a fantastic cookie book that we’ve been baking cookies from for over 10 years.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University. Visit janicelawandi.com to see my portfolio.