Name: Chocolate Pinwheel Cookie
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 30 Cookies
Cuisine: American
Ingredients: 0.5 cups Butter; 1 cup Sugar; 1 tsp Vanilla; 1 Egg; 1.75 cups Flour; 0.5 tsp Salt; 0.25 tsp Baking Powder; 1 oz Unsweetened Baking Chocolate

From the Cook

1/3

Chocolate Pinwheel Cookie

Real Life of Lulu Verified

Reallifeoflulu.com

Ingredients

Warning0 allergens identified

Instructions

Visit Blog

Instructions

Cream together the butter, sugar, and vanilla.

Add the egg and beat until fluffy.

In a separate bowl, sift the dry ingredients. Then stir them into the butter mixture.

Divide the dough in half. Put one half in a second bowl and mix in the melted chocolate.

Cut four pieces of wax paper, 8" x 12" each.

Roll the chocolate dough between two of the pieces of wax paper and the white dough between the other two pieces. Roll the dough to the very edges of the wax paper.

Remove the top sheets of paper and turn the white layer onto the chocolate layer.

Remove the paper from the white layer and trim the edges.

Starting at the wide edge, roll both of the layers together like you would for a jelly roll, removing the wax paper from the chocolate layer as you roll.

Wrap the roll in wax paper and chill until firm (about 1 hour). If you're going to leave it in the refrigerator longer than 2 hours, also cover the roll in plastic wrap so it doesn't dry out.

About 10 minutes before removing the cookie dough roll from the refrigerator, preheat the oven to 375℉ and grease a cookie sheet or line with parchment paper.

Remove the cookie dough roll from the refrigerator. Slice the roll with a very sharp knife. Each cookie should be about ⅜" thick.

Bake on a greased cookie sheet at 375℉ for 10 minutes or until lightly browned.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Between Layers 🧊
Refrigerate each dough half for at least 30 minutes before rolling and assembling to prevent the chocolate from melting into the vanilla dough and ensure clean, distinct swirls.
Roll to Uniform Thickness 📏
Use a ruler or mark your rolling pin at ¼-inch intervals to achieve consistent dough thickness, ensuring even baking and uniform pinwheel spirals throughout.
Bloom Your Chocolate First 🍫
Melt unsweetened baking chocolate over a double boiler and let it cool to room temperature before mixing into the dough to prevent it from seizing and ensure a smooth, rich chocolate flavor.
Slice with a Hot, Wet Knife 🔪
Dip your knife in hot water and wipe dry between cuts when slicing the chilled dough log to create clean pinwheels without flattening or tearing the delicate spirals.
Stagger Baking Pan Placement ⏱️
Place cookie sheets on the middle and lower-middle racks with the lower sheet rotated 180 degrees halfway through baking to ensure even browning and prevent over-crisping on the edges.