Chocolate swirl cookies or lazy pinwheel cookies like I would call them are definitely a category of cookies, all cookie fans would try at least once. Basically, these are your regular sugar cookies with one half of the dough mixed with a bit of melted chocolate and these are layered and rolled tightly to create a beautiful spiral or swirl. Adding color to one half and creating brightly colored pinwheel cookies are a popular Christmas cookie version. My recipe is based on Anne Byrn’s recipe for pinwheel cookies. Rolling out the cookie dough further and making tighter coils will create more spirals. But this is my lazy version 😉 with just a swirl. You can opt to lay the chocolate layer inside and roll also if you prefer the outsides lighter. For more cookie recipes check out the cookies & bikkies section of my blog. For an eggless chocolate cookie check out my recipe for a French chocolate sable.
Ingredients
- All-purpose flour – 1 ¼ cups
- Salt – ¼ tsp.
- Unsalted butter – 1 stick (½ cup)
- Granulated sugar – ¾ cup
- Egg – 1 large
- Vanilla extract – ½ tsp.
- Unsweetened chocolate – 1 oz. (approx. 28 g)
Method
Sift flour and salt into a bowl and set aside. Cream butter and sugar in another bowl. Add egg and vanilla extract and mix till just combined. To this add the flour and salt mix, and mix until well combined. Make sure to scrape the sides of the bowl with a spatula. Divide the dough into 2 halves. Place one half between two sheets of parchment and flatten into a rectangle and refrigerate for 2 to 3 hours or pop in the freezer for an hour.
Chop the chocolate into smaller pieces and microwave it in short bursts of 20 seconds with intermittent stirring until melted. Add this to the other half of the dough and mix well and again form a rectangle as explained above and refrigerate.
When you are ready to make the cookies, roll them out to a thickness of about ¼ inch. It is easier to do this between to sheets of parchment. Place one layer over the other and roll from longer end. Wrap this log tightly with the baking paper and pop it back into the freezer for some time. This will make it easier to slice the cookie dough before baking.
Preheat the oven to 375F. Cut ¼ inch slices of the cookie dough and place them on a parchment lined tray with enough spacing and bake them for about 10 to 12 minutes. If your cookies are thinner, it may require lesser time. Once done, transfer to a cooling rack and cool before storing them in an airtight container.
My Peppermint Kitchen 
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