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Recipe for "Basic Chocolate Pinwheel Cookies"


the longer you refrigerated it, the crispier the cookies will be.


Butter 1 cup
Sugar 2 cups
Brown Sugar 1/2 cup
Eggs 2 pieces
Vanilla Extract 3 teaspoons
All-Purpose Flour 3-3/4 cups
Baking Powder 2 teaspoons
Salt 1/8 teaspoon
Baking Cocoa 1/4 cup



In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each.


Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture and mix well.


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.