Chocolate and vanilla go hand-in-hand in milkshakes, cakes, and ice cream – but it’s rare to see them combined in a cookie. Behold, then, the glorious Pinwheel. From The Cookiepedia (Quirk), it’s a sweet, black-and-white swirl of cocoa-flavored and vanilla-tinged doughs, certified to tempt hungry grandkids from miles away.
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla extract
2 teaspoons cocoa powder
1. Get to work sifting the flour, baking powder, and salt into a bowl. Set it aside for the moment.
2. Cream together the butter and sugar for several minutes, until light and fluffy. Add the eggs and the vanilla and mix until incorporated.
3. Start tipping in the flour a third at a time; stop mixing when it’s just combined.
4. When the dough forms, divide it into two parts. Reserve one half in plastic wrap and keep it in the fridge. Mix the cocoa powder into the other half using a spatula. Form the chocolate dough into a disk, wrap in plastic wrap, and chill both doughs in the fridge for at least 1 hour, until firm.
5. Roll out the chocolate dough to about 1/4-inch thickness, using just a little flour as needed. Move it to a large piece of parchment paper. Do the same with the vanilla dough, flattening them to around the same height and dimension. Place the vanilla dough on top of the chocolate and run a rolling pin lightly over the two doughs to press them together. Trim the doughs into a rectangle shape so they each have the same edges.
6. Starting at one of the short ends, carefully roll the dough up into a log, using the parchment paper to help. Wrap it tightly in plastic wrap or parchment paper and chill for at least an hour. Do the same with the reserved pieces of dough.
7. Preheat oven to 350 degrees F. Line a few cookie sheets with parchment paper. Unwrap the log and slice it into cookies about 1/4-inch thick using a very sharp knife. Lay the cookies on the sheets about 2 inches apart.
8. Bake for 10 to 12 minutes, until you start seeing hints of the edges turning golden. Remove and let cool for a minute, then spatula to a wire rack.
Makes 4 dozen cookies
Excerpted from The Cookiepedia: Mixing, Baking, and Reinventing the Classics © 2011 by Stacy Adimando. Reprinted with permission of Quirk Books. Photos courtesy of Tara Striano.
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