Chocolate Pinwheels Recipe

Chocolate Pinwheels Recipe

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45 juta s/d 2.5 milyar listing 2018
Chocolate Pinwheels Recipe Chocolate Pinwheels Recipe Chocolate Pinwheels Recipe, Three kinds of chocolate make these cookies a triple-threat. Perfect for the choco-holics on your gift list!
Chocolate Pinwheels Recipe

Chocolate Pinwheels Recipe

Three kinds of chocolate make these cookies a triple-threat. Perfect for the choco-holics on your gift list! Prep : 30 minutes plus freezing and cooling Bake : 10 minutes per batch
  • Holiday Cookie Dough
  • 1/cup miniature semisweet chocolate chips
  • 1/cup confectioners’ sugar
  • 1 square (1 ounce) unsweetened chocolate,melted
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  1. Prepare Holiday Cookie Dough. Divide in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into one half. Stir flour into plain dough half.
  2. On sheet of waxed paper, roll chocolate dough into 14" by 10" rectangle. Repeat with plain dough. Leaving plain rectangle on waxed paper, pick up and place it, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough is 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 or refrigerate overnight.
  3. Preheat oven to 350°F. With sharp knife, cut one log (keep other log refrigerated) crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Repeat with remaining log.
  4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Makes about 48 cookies.
Each cookie : About 90 calories, 1g protein, 10g carbohydrate, 5g total fat (3g saturated), 0g fiber, 16mg cholesterol, 60mg sodium. Tip : If waxed paper wrinkles when you roll out the dough, peel off paper and replace it before continuing. chocolate pinwheels recipe, chocolate recipe, pinwheel, pinwheel recipe, pinwheel recipes, pinwheels, pinwheels recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Chocolate Pinwheels Recipe

Article Categories : American Recipes, Cookies & Confections, European Recipes

Chocolate Pinwheels Recipe

Chocolate Pinwheels Recipe

Three kinds of chocolate make these cookies a triple-threat. Perfect for the choco-holics on your gift list!

Prep : 30 minutes plus freezing and cooling
Bake : 10 minutes per batch

  • Holiday Cookie Dough
  • 1/cup miniature semisweet chocolate chips
  • 1/cup confectioners’ sugar
  • 1 square (1 ounce) unsweetened chocolate,melted
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons all-purpose flour
  1. Prepare Holiday Cookie Dough. Divide in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into one half. Stir flour into plain dough half.
  2. On sheet of waxed paper, roll chocolate dough into 14″ by 10″ rectangle. Repeat with plain dough. Leaving plain rectangle on waxed paper, pick up and place it, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough is 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 or refrigerate overnight.
  3. Preheat oven to 350°F. With sharp knife, cut one log (keep other log refrigerated) crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer to wire racks to cool. Repeat with remaining log.
  4. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. Makes about 48 cookies.

Each cookie : About 90 calories, 1g protein, 10g carbohydrate, 5g total fat (3g saturated), 0g fiber, 16mg cholesterol, 60mg sodium.

Tip : If waxed paper wrinkles when you roll out the dough, peel off paper and replace it before continuing.