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round slice-and-bake cookies with clear dark chocolate and pale vanilla spirals, slightly uneven homemade edges and no toppings on a plain plate
Andre Lewis

Chocolate Vanilla Pinwheel Cookies

A tight roll makes a clearer spiral than a thick layer of either flavor. Roll both doughs to the same rectangle and press out gaps as you form the log, then chill it until a sharp knife can cut neat rounds without flattening one side. Slice only the portion you're ready to bake and keep the rest cold.
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Prep Time 40 minutes
Cook Time 24 minutes
Total Time 1 hour 4 minutes
Servings: 36
Ingredients Method

Ingredients
  

  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tsp fine salt
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp whole milk

Method
 

  1. Beat butter and sugar until creamy, then beat in egg and vanilla. Whisk flour, baking powder and salt and mix into the butter just until combined.
  2. Divide the dough equally. Knead cocoa and milk into one half, leaving the other half plain. Roll each between parchment into a rectangle about 8 by 12 inches.
  3. Lay the chocolate rectangle over the vanilla rectangle and remove the upper parchment. Roll tightly from a long edge into a 12-inch log, using the lower parchment to help; wrap and refrigerate for 2 hours, additional to active time.
  4. Heat the oven to 350°F and line two baking sheets. Slice the cold log into 36 rounds about 1/3 inch thick and place 1 inch apart.
  5. Bake one sheet at a time for 11 to 12 minutes, until the pale edges are lightly golden. Cool on the sheets for 5 minutes, then transfer to racks.