Zutaten für Chocolate Pinwheel Cookies
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Zubereitung von Chocolate Pinwheel Cookies
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, softened, and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 1 teaspoon vanilla extract and 1 large egg yolk until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the dough in half. Place one half in a separate bowl.
- Add 1/2 cup melted unsweetened chocolate to one half of the dough and mix until well blended.
- Form each dough into a disk. Wrap each disk separately in plastic wrap.
- Refrigerate for at least 1 hour (or up to overnight).
- On a lightly floured surface, roll out each dough disk into a 1/4-inch thick rectangle.
- Place one rectangle on top of the other. Tightly roll up the dough like a jelly roll.
- Wrap the log in plastic wrap and refrigerate for another 30 minutes.
- Slice the dough into 1/4-inch thick slices using a sharp knife.
- Place cookies 1 inch apart on ungreased baking sheets.
- Bake for 5-8 minutes, or until edges are lightly browned.
- Cool completely on baking sheets before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
8g
Fat
6g
Carbs
1g
