I love pinwheel cookies . . . when someone else makes them. Making real pinwheels is too much like work, so I did what I do best—I made it easier. I put the chocolate on one side and the vanilla on the other. If you want to roll out both doughs, layer them, and roll them up, go ahead. But for me, the lazy way works just fine.
Recipe information
Yield
makes about 5 dozen cookies
Ingredients
Preparation
Step 1
Place the butter and sugar in a large bowl and stir until smooth. Add the eggs and vanilla and stir well. Add the flour, baking powder, and salt and stir until completely incorporated.
Step 2
Place a 2-foot-long piece of plastic wrap on a flat surface. Spread half of the dough down the center of the plastic to form an 18-inch-long, 2-inch-wide rectangle. Set the other half of the dough aside.
Step 3
Place the chocolate chips in a small saucepan and cook over low heat, stirring constantly, for 3 to 4 minutes, until the chocolate is melted. (Alternatively, if you have a microwave, place the chocolate chips in a small microwave-safe bowl and microwave on high heat for 30 seconds, then stir. If the chocolate is not all melted, place it back in the microwave for 15 seconds at a time, stirring after each time, until it is completely melted.)
Step 4
Stir the melted chocolate into the remaining dough and spread evenly over the white dough. Fold the excess plastic wrap over the dough and smooth with your hands to form a 1 1/2- to 2-inch-diameter log. Lift up the excess plastic wrap and use it to roll the log to one edge of the wrap. Tightly wrap the log in the plastic wrap and refrigerate for 30 minutes.
Step 5
Preheat the oven to 400°F.
Step 6
Remove the plastic wrap from the roll and cut into 1/4-inch-thick slices. Arrange the slices on a baking sheet about 2 inches apart and bake for 10 to 12 minutes, until lightly browned. Cool on parchment or waxed paper.
