Prepare Irresistibly Crispy RollsCourse: Cookies
Rolled chocolate chip cookies, better known as pinwheel cookies, are as delicious as they are fun to make!
The key to getting neat, defined rolls is working with cold dough. In this recipe, we will cool the dough three times.
1. Cool the dough after mixing. Shape into rectangles, wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Cool the dough again after rolling (roll). This helps the dough retain its round shape – don’t forget to roll it out a few times to make sure the bottom doesn’t flatten out!
3. Freeze the dough before cutting. This ensures that the dough will slice well without crumbling.
Since so much cooling is involved in the preparation, these are cookies that you can prepare in advance. The dough can be kept in the refrigerator for quite a long time, and finally, the rolled dough can be frozen for months.
360 g of smooth flour
1/2 teaspoon baking powder
1/2 teaspoon salt
230 g butter, room temperature
250 g of sugar
2 large eggs
2 teaspoons vanilla extract
60 g dark chocolate, finely chopped
- In a large bowl, sift the flour, baking powder and salt.
- Beat the butter with an electric mixer until light and fluffy, about 3 minutes. Add sugar and beat for another 2 minutes. Add the eggs, one at a time, and then the vanilla. Add the flour mixture and mix until everything is combined.
- Divide the dough in half. Shape half of the dough into a 10 x 10 cm square, wrap it in plastic wrap and set aside. Return the other half of the dough to the mixing bowl.
- Melt the chocolate, stirring, until smooth. Stir the melted chocolate into the batter.
- Form the chocolate dough into a 10 x 10 cm square wrap in plastic wrap and place both doughs in the fridge for 30 minutes (or up to 3 days).
- Cut each dough into four even strips. Roll out one strip of vanilla dough between two sheets of parchment paper into a rectangle approximately 15 x 17 cm. Repeat the same with a strip of chocolate dough. Remove the top sheet of parchment paper from each dough and invert the vanilla dough into the chocolate dough. Trim the excess dough into a rectangle and roll lightly over the dough to make sure it sticks. Remove the top sheet of parchment paper, then roll out the dough into logs.
- Wrap in plastic wrap and place in the refrigerator. Repeat the same process with the remaining strips of dough to form 4 logs.
- Place the logs in the refrigerator for 1 hour, then take them out of the refrigerator and roll each log on the counter several times to prevent the bottom from leveling. Put them in the freezer for 2 hours or up to 3 months. Keep the dough in the freezer until ready to cut and bake.
- Preheat oven to 180 degrees and line baking sheet with baking paper. With a sharp knife, cut the dough into half-centimeter-thick slices and arrange them on a baking sheet at a distance.
- Bake until the vanilla dough turns golden, 9 to 11 minutes. Cool the cookies on the grill!