Wooo I have never been happier to say TGIF! The weather has been beautiful this entire week, and I've been stuck at work every day and unable to enjoy the sunshine. I cannot wait to enjoy my relaxing weekend!
I made these cookies last weekend while I was home alone. The boyfriend was out golfing all day, and I had nothing to do, so the conditions were perfect for a day of baking. In hindsight, I'm glad I had no plans for the day because these cookies took quite a long time to make. There are many steps and lots of wait time so they're not the best recipe for someone in a rush.
Having said that, these cookies are very visually pleasing, and will be sure to impress friends an guests. As well, they are extremely tasty and delicious! Another cool thing about these cookies is that you can make actually freeze the dough rolls until a later time and when you're ready, thaw the dough, cut up the cookies, and bake them!
It was really an interesting experience making these cookies, and I felt really proud of the resulting product. I hope you enjoy the recipe and have a great weekend!
Last Month: Spaghetti Carbonara with Broccoli and Bacon
Chocolate and Vanilla Pinwheel Cookies
Chill Time: 45mins + 3 hours Bake Time: 12-14mins Yields 60-70 cookies
3 cups flour
1/2 tsp salt
1/4 tsp baking soda
1 1/4 cups unsalted butter, softened
1 1/4 cup granulated sugar
1 1/2 tsp vanilla extract
1 tsp instant espresso powder
3 Tbsps cocoa
3 oz bittersweet chocolate, melted and warm
1) In a bowl, combine flour, salt, and baking soda. Set aside.
2) In a separate bowl, cream the butter for about 2 minutes. Add the sugar and beat for another 2 minutes. Add the egg and vanilla and beat until completely combined. At a low mixing speed, add the flour mixture and mix until just combined. Remove a little under 2 cups of dough and set it aside.
3) Dissolve the espresso powder in 2 tablespoons of boiling water and set aside to cool. Once cool, add espresso and cocoa powder to the remaining dough. Add the warm melted chocolate and mix until completely combined.
4) Portion both the vanilla and chocolate dough into three equal portions. Shape each portion into a 5x5 square on a piece of plastic wrap and wrap it well. Refrigerate the dough for 30 minutes.
5) While the dough is chilling tear off twelve 12-inch squares of waxed paper. One at a time, put each piece of dough between two sheets of waxed paper and roll it into a 7x7 inch square. Do not remove the dough from the waxed paper and place the layers on a baking sheet. Refrigerate the dough for 15 minutes.
6) To shape the cookies, remove one piece of chocolate dough and one piece of vanilla dough. Peel off the top piece of waxed paper from each piece of dough and invert the chocolate dough on top of the vanilla dough (or vice versa). Be careful to align the dough layers as evenly as possible. Gently roll a rolling pin over the layers to seal them together. Peel off the top piece of waxed paper.
7) Starting with the edge of the dough closest to you carefully curl the dough up and over with your fingertips, being sure that no space is visible in the centre of the pinwheel. Use the waxed paper as an aid to roll the pinwheel into a tight cylinder. After the cylinder is formed, roll it back and forth on the counter a little to compact and elongate it. Transfer the log to a 15 inch sheet of plastic wrap, centering it on the long end. Roll up the cylinder tightly, twisting the ends to firmly seal it. Put a hand on either end of the log and push towards the centre, until the dough is about 9 inches long.
8) Repeat steps 6-7 with remaining dough, and refrigerate until firm, about 3 hours, or frozen for up to three months.
9) Preheat the oven to 350 F. Line two rimmed baking sheets with parchment paper.
10) Working one log at a time, and using a sharp, thin knife, slice the dough into about 1/4 inch thick rounds. Lay the rounds on the prepared pans about 1 inch apart and bake for 12-14 minutes (don't let edges become too brown). Let cookies stand for 1 minute on the pans, then transfer to a wire rack to cool.
11) Cookies can be stored in an airtight container for up to 2 weeks, or in the freezer for up to three months.
(Recipe adapted from Absolutely Chocolate)