Pinwheel Cookies

This chocolate, buttery cookie is worth all the extra work. And it looks so pretty on the plate!

1 cup (2 sticks) unsalted butter, softened
½ cup sugar
½ cup light brown sugar
1 large egg
3 ¾ cups All-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons whole milk
1 teaspoon pure vanilla extract
2 oz. unsweetened chocolate, melted


In a large bowl, beat butter and sugars at medium speed until light and fluffy. Add egg and vanilla and beat until blended.

In a separate bowl, mix together flour, baking powder, and salt. Add to the butter mixture alternating with the milk. Beginning and ending with the flour mixture. Beat at low speed after each addition until combined.

Divide dough into 2 equal parts. Add melted chocolate to one part and knead the dough until the chocolate is completely incorporated into the dough. Wrap each portion in plastic wrap and refrigerate for 20 minutes.

Roll out each piece of dough into a 12×9-inch rectangle on top of parchment paper. Invert chocolate dough onto vanilla dough, peel off parchment paper. Roll up dough like you will a jelly roll. Starting with the long side. Cover with plastic wrap and refrigerate for 1 hour.

Preheat oven to 350°F. Line baking sheets with parchment paper.

Remove dough from the refrigerator and cut into ¼-inch slices. Use a sharp knife to cut. Place cookies onto the prepared baking sheets.

Bake for 8-10 minutes or until lightly browned. Remove cookies from oven, let the rest for 5 minutes and then transfer to a cooling rack.

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