Chocolate Chip Swirls

By norsegal8

These swirl-shaped cookies are like the traditional chocolate chip - the only change is their appearance and the addition of orange zest.

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup sugar
• 1/2 cup packed light brown sugar
• 1/4 teaspoon salt
• 2 sticks unsalted butter at room temperature, cut into 1/2-inch slices
• 1 large egg
• 1 teaspoon vanilla
• 4 teaspoons orange zest
• 2 tablespoons cocoa powder
• 1 cup mini chocolate chips

Details

Servings 10

Preparation

Step 1

1. In a food processor, process the flour, sugars and salt to blend. Add the butter pieces, all at once and process with on/off bursts until the mixture has the consistency of cornmeal. Whisk the egg with the vanilla and zest in a small bowl. Add the mixture to the food processor and with the motor running, pour the egg mixture down the feed tube, and process just until the ingredients form a ball.

2. Divide the dough in half and transfer the one-half of the dough to a bowl. Stir in the cocoa and the chocolate chips. Roll out one portion at a time between 2 sheets of waxed paper into a 16-x8-inch rectangle 1/8 inch thick. Leaving the dough between rectangles between the sheets of waxed paper, stack on a baking sheet and refrigerate until firm, for at least 2 hours or up to 3 days.

3. Remove the dough rectangles from the refrigerator. Peel off the top sheet of waxed paper from each dough half. Brush the plain dough lightly with water. Using the waxed paper, lift the chocolate chip dough and place it face down directly onto the plain dough. With fingertips, press the two together to seal. Remove the top sheet of waxed paper and trim the edges even with a pastry roller or chef’s knife. Cut in half crosswise to form two 8-x8-inch pieces, then cut each 8-inch square in half lengthwise to form four 4-x8-inch pieces. When the dough is just pliable, but still cold, roll up each dough rectangle (begin with the long side) into a cylinder, discard the waxed paper. Wrap each portion in plastic wrap; refrigerate until firm, for at least 2 hours or up to 3 days.

4. Adjust the oven rack to the lower third of the oven and preheat the oven to 350°F. Line 2 baking sheets with parchment paper. To bake, slice one roll at a time into ¼-inch thick rounds with a sharp knife. Bake for 10 to 13 minutes or until the cookies are no longer shiny on top and the bottoms are light brown.

5. Store the cookies in an airtight container at room temperature.