- 1 cup butter (no substitutes), softened
- 2 cups sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 3 teaspoons vanilla extract
- 3-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup baking cocoa
- In a mixing bowl, cream butter and sugars. Add the eggs, one at a time, beating well after each. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture. Divide dough in half; add cocoa to one portion. Divide each portion in half. On a baking sheet, roll out each portion between waxed paper into a 12-in. x 10-in. rectangle. Refrigerate for 30 minutes. Remove waxed paper. Place one chocolate rectangle over a plain rectangle. Roll up tightly, jelly-roll style, starting with a long side; wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 2 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on lightly greased baking sheets. Bake at 350° for 10-12 minutes or until set. Remove to wire racks to cool. Yield: 6 dozen.
Reviews forBasic Chocolate Pinwheel Cookies
"Wonderful recipe!It was fun to make!I personally would use less sugar...It took me little bit more then 10-12 min to bake,but we all have different ovens...Cookies came out tasty and beautiful!They were hit in my family:)"
"Great recipe and result. I thought the dough was a little wet so I added a 1/4 cup extra of flour. Will make again"
"Never have I baked such an awful cookie recipe, the dough does not hold and crumbles to the touch. I couldn't roll the chocolate portion it crumbled so much! When came the time to roll all of it, I found that the best thing to do was TO KEEP THE WAX PAPER ON! that way I could roll it like a sushi without it breaking apart. Cutting into cookies after 2 hours in the fridge wasn't so bad... but a lot of food was yet again wasted. At least the tasteis good! But I wouldn't bake these cookies even with that."