dome_girl (dome_girl) wrote in cooking,

Chocolate and Vanilla Pinwheel Cookies

DSC_0074
If I spent nearly as much time wrapping presents and organizing as I do baking, I'd be ready for Christmas by now.
But I don't - so here we are with more cookies, regardless of the giant mess in my apartment. These pinwheel cookies are gifts though (well, half of them are...), so that counts at least a little bit. And nothing makes a home more in the holiday spirit than the smell of freshly baked anything, especially chocolate and vanilla pinwheel cookies.

This recipe is definitely a keeper, too. I added a bit more chocolate to the dough, and made the pinwheel pattern thinner than most, which reminds me of those thin-layered zebra cakes and makes me unreasonably happy.
Are you a little more ahead than I am for the holidays? If yes (and even if no!) try a batch of these cookies to help get in the spirit!

Check out lots more pictures over at Leanne Bakes!

Chocolate and Vanilla Pinwheel Cookies
Adapted from Sugar Scientist

Ingredients:
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup butter, room temperature
1 1/4 cups sugar
2 eggs
1 tbsp vanilla extract
2 ounces semi-sweet chocolate
1 1/2 tbsp cocoa powder

Directions:
In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar until light and fluffy. Add the eggs and the vanilla, and beat until well combined.
Add the flour, baking powder, and salt, and mix until combined. Be careful not to overbeat!

Remove half the dough from the bowl, and form it into a square. Wrap it in plastic wrap, and plunk it in the fridge for later.

Melt the chocolate over a double boiler or in the microwave and stir until smooth. Add the chocolate and cocoa to the remaining dough, and beat until combined. Remove the dough from the bowl, make a square, wrap it in plastic wrap, and plunk it in the fridge with the vanilla dough. Let them sit for at least 30 minutes.

When the dough is cold, cut each square into 4 pieces. Take one piece of vanilla dough and roll it out between parchment sheets into a rectangle, about 6x7 inches. Set it aside, and do the same with a piece of chocolate.

Remove the parchment and lay the vanilla sheet on top of the chocolate, and cut the edges so everything is even. Gently roll up the dough sheets into a cylinder, wrap with plastic wrap, and place in the fridge. Repeat this step for all the dough to make four logs, then place the rolls in the freezer until you’re ready to bake (at least 4-6 hours).

When the dough is frozen, preheat the oven to 350 and line a baking pan with parchment or cooking spray.

Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to the freezer to store.
Keep dough frozen until ready to slice and bake

Preheat oven to 350F and grease two large baking sheets. Slice each roll into pieces 1/4 inch thick, and place on tray 1 inch apart. Bake for 10-12 minutes, or until the cookies start to turn a light golden shade.

Remove the parchment and lay the vanilla sheet on top of the chocolate, and cut the edges so everything is even. Gently roll up the dough sheets into a cylinder, wrap with plastic wrap, and place in the fridge. Repeat this step for all the dough to make four logs, then place the rolls in the freezer until you’re ready to bake (at least 4-6 hours).

When the dough is frozen, preheat the oven to 350 and line a baking pan with parchment or cooking spray.

Refrigerate logs 1 hour, then remove from refrigerator and roll each log on counter several times to prevent bottom from flattening. Refrigerate 3 hours more, then transfer to the freezer to store.

Keep dough frozen until ready to slice and bake

Preheat oven to 350F and grease two large baking sheets. Slice each roll into pieces 1/4 inch thick, and place on tray 1 inch apart. Bake for 10-12 minutes, or until the cookies start to turn a light golden shade.
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