Prepare Irresistibly Crispy Rolls

Directions

• 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!