Chocolate-Vanilla Marbled or Pinwheel Cookies 🌟

Chocolate-Vanilla Marbled or Pinwheel Cookies

🌟 INGREDIENTS

1-1/2 cups (6-3/4 oz) all-purpose flour
1/2 tsp baking powder
1/4 tsp table salt
1/2 cup (4 oz) unsalted butter, softened
3/4 cup granulated sugar
1 large egg, lightly beaten
1 tsp pure vanilla extract
2 tbsp unsweetened cocoa powder
2 oz semisweet chocolate, melted and cooled slightly

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🌟 INSTRUCTIONS

For Marbled Cookies: Several hours ahead or the day before baking, in a medium bowl, sift together the flour, baking powder, and salt. Set aside.

With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, scrape down the sides of the bowl, and beat again until blended. Add the flour mixture slowly, beating just until combined.

Remove half the dough (about 9 oz) and set aside. Whisk the cocoa into the melted chocolate; add to the dough remaining in the mixing bowl. Beat briefly to blend.

Divide the chocolate and vanilla doughs into 8 pieces each, more or less the same size.

Recombine the pieces, alternately pressing the chocolate and vanilla pieces together, to create a marbled ball.

On a lightly floured surface, roll and shape the ball into a 9-inch long log. Handle the dough as little as possible to keep the marbled pattern more distinct. Wrap in plastic and chill until very firm, 2 to 3 hours.

To Bake: Preheat the oven to 350°F. Cover your cookie sheets with parchment paper or silpat liners.

Unwrap the firm dough and roll the log briefly on the counter to make it more evenly round.

Cut it crosswise into 1/4-inch thick slices; arrange slices 1-inch apart on prepared sheets.

Bake until the edges are lightly browned, 9 to 11 minutes, rotating the sheets from top to bottom and front to back after 5 minutes (don’t skip this step!). Remove from oven and cool on sheets for 5 minutes then transfer to wire racks to cool completely.

Note: The cookies can be tightly spaced as they don’t really spread. Make sure you watch them closely for browning. If you cook them too long they will taste burned, even if they aren’t. It is always easy to overcook a chocolate cookie.

For Pinwheel Cookies: Prepare the vanilla and chocolate doughs as described above. Roll the vanilla dough out into a rectangle. Roll the chocolate dough into another rectangle slightly smaller than the vanilla. Lay the chocolate dough on top of the vanilla dough. Roll into a log starting at the long edge. Wrap in plastic and chill for 2 to 3 hours.

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