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Plan ahead for these attractive special-occasion cookies,
as the dough needs to chill overnight.
black and white
pinwheels
Place flour, baking powder, and salt in a mixing bowl.
Reserve. Melt unsweetened chocolate in a double
boiler over lightly simmering water.
Place butter in the Cuisinart
®
mixing bowl. Insert the flat
mixing paddle. Turn to speed 2 for 10 seconds and
then increase to speed 4 for an additional 10 seconds
to cream the butter. Scrape the paddle and bowl well.
Turn to speed 2 and add the sugar. Once all the sugar is
added, increase the speed to 4 and mix until fluffy,
another 20 to 25 seconds. Scrape the paddle and bowl
well. Turn speed to 2 and add the eggs, one at a time,
increasing speed to 4 for about 10 seconds after each
egg is added to fully incorporate (turn speed down to 2
before adding next egg). Add the vanilla. With the
stand mixer running on speed 1, add dry ingredients in
2 to 3 additions. Once all the dry ingredients have been
added, increase speed to 3 for about 10 seconds until
the mixture is completely homogenous.
Remove dough and divide in half. Place one half back in
the mixing bowl. Turn to speed 3 and pour in the
melted chocolate. Mix until the chocolate is completely
incorporated into the dough, about 45 seconds.
Divide both doughs in half again and press into flat
squares approximately 5½”x 5½” (14 x 14 cm). Wrap in
plastic and refrigerate to chill for about an hour.
When dough is adequately chilled, roll each out into a
large rectangle about
1
⁄
8
” (0.3 cm) thick onto sheets of
lightly floured waxed paper (rectangle should be
approximately 16”x12” [41 x 30 cm]). Carefully turn out
the chocolate dough rectangle directly on top of the
white dough rectangle. Using the wax paper as a guide,
roll the two doughs together tightly, jelly-roll style. Wrap
the roll in plastic and refrigerate at least 2 hours,
preferably overnight.
When ready to bake, preheat oven to 350°F (180°C)
and line baking sheets with parchment paper.
Place cookie log onto a cutting board. With a sharp
knife, cut the log into ¼” (0.6 cm) slices. Arrange
cookies on lined cookie sheets. Bake for about 13 to 15
minutes, turning baking sheet halfway, until cookies are
lightly golden on the edges. Transfer cookies to a wire
rack. Once cool store in an airtight container.
1.5 L
6 cups unbleached,
all-purpose
flour
5 ml
1 teaspoon baking
powder
5 ml
1 teaspoon salt
85 g
3 ounces unsweetened
chocolate
500 ml
2 cups unsalted butter,
at room temperature
750 ml
3 cups granulated sugar
4 large
eggs
10 ml
2 teaspoons pure
vanilla
extract
Makes about 96 cookies
