Making a cookie that has more than one flavor going on, is my favorite type of cookie. It’s like getting the best of two worlds. That’s what I found with these chocolate pinwheel cookies. This particular recipe is not very sweet. In fact, I would have to say they are rather bland. Not a bad thing, just not bursting with chocolate flavor.
Hubby likes these with tea and I like them for a change from the deep, rich chocolatey flavor of my Chocolate Cake Mix Crinkles. I do have another recipe for chocolate pinwheels that I still want to make that uses more of a frosting layer between the vanilla cookie. I have not tried this one yet, but it is on the list for this holiday season. For now, if you are looking for something that is more along the lines of a shortbread type cookie, this is the one.
Chocolate Pinwheel Cookie
- 1 Cup Butter
- 1 Cup Sugar
- 2 Egg Yolks
- 4 tsp. Vanilla
- 2 Tbsp. Milk
- 3 Cups Flour
- 1 Tbsp. Baking Powder
- 6 Tbsp. Coco mixed w/2 Tbsp. melted Butter and 2 Tbsp. Milk
- Combine coco with melted butter and milk. Mix well and set aside.
- Cream butter and sugar until fluffy.
- Add egg yolks, beating well after addition. Add vanilla and milk and mix well.
- At low-speed gradually add the dry ingredients. Increase speed until dough pulls away from side of bowl.
- Divide dough in half.
- To half the dough, mix in the coco mixture.
- On wax paper or pastry board, roll out 1/2 of the vanilla dough to make an 8×7 rectangle. Do the same with half of the chocolate dough. Place the chocolate rectangle on top of the vanilla and press together lightly. Roll the dough tightly from the short end and wrap in plastic wrap.
- Repeat with remaining vanilla and chocolate dough.
- Place wrapped dough in refrigerator for 30 minutes.
- When ready to bake, preheat oven to 325. Slice logs to about 1/4 thickness with a sharp knife.
- Place cookies on parchment lined cookie sheet and bake 15 to 20 minutes.
I like these cookies as they are when I don’t want something too sweet or want to dip them in milk. If you wanted to make it more chocolatey, you could always frost with some chocolate butter cream frosting or even better some chocolate bitter-sweet frosting. I’ll have to post the recipe for that frosting soon, it is awesome.
These cookies are a bit more time-consuming to make than a drop cookie because of the rolling out and the two layers, but well worth the effort. They look impressive and although not bursting with flavor, they are still a tasty treat, and for this I am — Simply Grateful.