Chocolate Pinwheels
- 30m Prep Time
- 12m Cook Time
- 2h Ready In
Chocolate pinwheels are a classic cookie with a beautiful swirl pattern. The dough is made from a simple butter cookie base, half of which is enriched with chocolate and cocoa. Rolling the two doughs together creates a striking spiral when sliced and baked.
Ingredients
- all-purpose flour
- baking soda
- kosher salt
- unsalted butter at room temperature
- granulated sugar
- 1 large egg
- pure vanilla extract
- miniature semisweet chocolate chips
- confectioners' sugar
- unsweetened chocolate melted
- cocoa powder
Nutrition (per serving, estimated)
Estimated based off 10 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 183 mg
- Iron: 16.2 mg
- Magnesium: 158 mg
- Phosphorus: 442 mg
- Potassium: 587 mg
- Zinc: 4.86 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- all-purpose flour
- baking soda
- kosher salt
- granulated sugar
- 1 large egg
- pure vanilla extract
- miniature semisweet chocolate chips
- confectioners' sugar
- cocoa powder
Prepare
- unsalted butter, at room temperature
- Melt unsweetened chocolate
Let's Cook
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Step 1.
In a medium bowl, whisk together 2¾ cups all-purpose flour, ¼ teaspoon baking soda, and ¼ teaspoon kosher salt. Set aside.
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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.
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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).
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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.
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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.
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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.