Chocolate Pinwheel Cookies
Chocolate Pinwheel Cookies are picture perfect and delightfully sweet, with a chewy spiral center and crisp edges. Make-ahead friendly too!
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
- 1/2 cup semi-sweet chocolate chips (3 ounces), melted
- 1 tablespoon unsweetened cocoa powder
Instructions
- PREPARE PAN: Line a large cookie sheet (18x13 inches) with parchment paper.
- MAKE BASE DOUGH: In a stand mixer fitted with the whisk attachment, beat 2 cups unsalted butter, softened, 1 cup powdered sugar, 1/4 cup packed light brown sugar, and 1/2 teaspoon kosher salt on high speed until smooth and slightly fluffy, about 2 minutes.
- ADD FLOUR: With the mixer on low speed, add the 4 cups all-purpose flour gradually. Mix just until a soft dough forms and pulls from the sides of the bowl.
- DIVIDE DOUGH: Divide the dough in half (about 20 ounces each). Set aside one half and leave the other in the mixer bowl.
- MAKE CHOCOLATE DOUGH: Add the melted 1/2 cup semi-sweet chocolate chips and 1 tablespoon unsweetened cocoa powder to the dough in the bowl. Beat until it is evenly combined and smooth.
- CHILL DOUGH: Wrap both dough halves tightly in plastic wrap. Chill in the refrigerator for 10 minutes.
- ROLL DOUGH: Remove one dough half and roll it between two large sheets of parchment paper into a 12x18-inch rectangle, about ¼ inch thick. Repeat with the other dough half.
- LAYER & TRIM: Stack the chocolate dough on top of the plain dough. Trim edges to form even sides (save scraps for marble cookies).
- ROLL INTO LOG: Starting along the long edge, roll up the dough tightly into a log, pressing gently to prevent gaps. Wrap the log in plastic wrap and chill for 1 hour to firm.
- SLICE & BAKE: Preheat the oven to 325°F. Unwrap the chilled dough log and slice into ½-inch rounds. Arrange cookies 1½ inches apart on the prepared baking sheet. Bake for 11 to 13 minutes, until the edges are lightly golden.
- COOL: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Make-Ahead: The dough can be prepared up to 2 days ahead. Keep wrapped and chilled until ready to bake.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies or unbaked dough logs for up to 3 months. Thaw at room temperature before baking or serving.
Chocolate Tip: Measure ½ cup of chocolate chips before melting. Melt in the microwave at 50% power, stirring every 30 seconds until smooth.
Leftovers: Don’t toss dough trimmings! Lightly knead scraps together and bake into marbled chocolate butter cookies.
Nutrition
Serving: 1 | Calories: 175cal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 35mg | Sugar: 6g | Fiber: 1g | Calcium: 8mg | Iron: 1mg