Chocolate Pinwheels

Let's Cook

1. Step 1.

   In a medium bowl, whisk together 2¾ cups all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature) and ¾ cup granulated sugar in a large bowl on medium-high speed until smooth and creamy, about 1 minute. Beat in 1 large egg and 1 teaspoon pure vanilla extract. Reduce speed to low and gradually add the flour mixture until just combined.

3. Step 3.

   Remove half of the dough from the mixing bowl. To that half, stir in ⅓ cup miniature semisweet chocolate chips, ¼ cup confectioners’ sugar, 1 ounce melted unsweetened chocolate, and 1 tablespoon cocoa powder until well combined. Stir the remaining 2 tablespoons all-purpose flour into the other half of the dough (the plain half).

4. Step 4.

   On a piece of parchment paper, roll the plain dough into a 10- by 14-inch rectangle. Repeat with the chocolate dough on another piece of parchment paper. Lift the plain rectangle (still on its parchment) and place it dough-side down on top of the chocolate rectangle, aligning the edges. Peel off the top sheet of parchment paper. Starting from a long side, tightly roll the two rectangles together jelly-roll style to form a log. Cut the log in half crosswise. Wrap each half in plastic wrap and freeze for 2 hours or refrigerate overnight until firm.

5. Step 5.

   Heat the oven to 375°F. Line 2 baking sheets with parchment paper. Using a sharp knife, slice one log crosswise into ¼-inch-thick rounds. Transfer the rounds to the prepared baking sheets, spacing them 2 inches apart.

6. Step 6.

   Bake until the edges are golden brown, 10 to 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining dough. Store cookies in airtight containers at room temperature for up to a week or in the freezer for up to 3 months.