Chocolate Pinwheels

By mangia_g2

Ingredients

• Basic dough:
• 2 3/4 cups unbleached flour
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 sticks butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla
• Add ins:
• 1/3 cup mini semisweet chocolate chips
• 1/4 cup confectioners sugar
• 1 oz unsweetened chocolate, melted
• 2 TB unsweetened cocoa powder
• 2 TB flour

Details

Servings 4

Preparation

Step 1

On waxed paper, combine flour, baking soda and salt.

In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla; beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. Divide dough in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into half. Stir flour into plain half.

On a sheet of waxed paper, roll chocolate dough into 14x10 rectangle. Repeat with plain dough. Turn over plain rectangle, still on waxed paper, and place, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough becomes too soft to work with, refrigerate 10 minutes. Starting from long side, tightly roll rectangles together, jelly-roll fashion, to form log, lifting bottom sheet of waxed paper to help roll. Cut log crosswise in half. Wrap each half with plastic wrap and freeze 2 hours of refrigerate.

Preheat oven to 350. With sharp knife, cut 1 log (keep other log refrigerated) crosswise into 1/4 inch thick slices. Place slices, 2" apart, on ungreased large cookie sheet. Bake 10-12 minutes or til lightly browned. Transfer to wire rack to cool. Repeat with remaining log.

Store cookies tightly sealed at room temperature up to 1 week or in the freezer up to 3 months.