Get ready to transform your baking game with the most Instagram-worthy cookies you'll ever create! These Chocolate Pinwheel Cookies are not just a treat; they're an edible work of art that will have everyone asking, "How did you make these?" With a mesmerizing swirl of rich chocolate and classic vanilla, these cookies are the perfect blend of visual appeal and mouthwatering taste. Whether you're a seasoned baker or a kitchen novice, this recipe will make you look like a professional pastry chef in just a few simple steps.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Ensure all ingredients are at room temperature before beginning. Soften the butter by letting it sit out for about 30 minutes.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the large egg and vanilla extract to the butter-sugar mixture. Mix thoroughly until completely incorporated and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the dough into two equal portions. Leave one portion plain, and to the other portion, add cocoa powder and mix until the dough is uniformly chocolate-colored.
- Place each dough portion between two sheets of parchment paper. Roll out each dough to a rectangle approximately 1/4 inch thick and of equal size.
- Carefully remove the top parchment sheets and place the chocolate and vanilla dough layers on top of each other.
- Using the bottom parchment paper as a guide, gently roll the layered dough into a tight log, creating a pinwheel pattern.
- Wrap the dough log in plastic wrap and refrigerate for at least 2 hours or overnight to firm up.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Remove the chilled dough log from the refrigerator and slice into 1/4-inch thick rounds using a sharp knife.
- Place cookie slices about 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature to create a smooth, uniform dough.
- Don't Overmix: Mix your ingredients just until combined to keep the cookies tender.
- Chill for Success: Refrigerating the dough log is crucial for clean, precise swirls and prevents spreading during baking.
- Sharp Knife Technique: Use a very sharp knife to slice the cookies evenly, wiping the blade clean between cuts for perfect rounds.
- Parchment Paper is Your Friend: Always line baking sheets to prevent sticking and ensure even baking.
- Watch the Edges: The cookies are done when the edges are just lightly golden – they'll continue to set as they cool.
- Storage Tip: Store in an airtight container to maintain their crisp texture and keep them fresh for up to 5 days.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 14g
Protein: g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
