My kids love cookies, period! They love to munch on biscuits, wafers and cookies any time and our home has always stock of whatever they like. Nowadays, I am trying to push myself to bake them at home, so that I know what they are eating is home made and free of preservatives, however most of the time my lazy bone comes in and I really don’t bake cookies much at home. I had eyed these pinwheel cookies when they were declared in the Home Baker’s Challenge a few months ago, and I have baked these a couple of times, both times to pack for my cousins back home rather than for the kids. I kept a little for them and had kept it out in a small “dabba” on my kitchen slab so that they could have it when they felt it, and the time it took to vanish was not something measurable. Yes, it disappeared by the time I was back from office, I mean, not the dabba, but the cookies! 🙂 I would hopefully bake them again… but then not every time the same cookies, right? Hmm… definitely, when Rasha asks for it again… 🙂
- 2 1/4 cup all purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter softened
- 1 1/4 cup sugar
- 2 large eggs lightly beaten
- 1 1/2 tsp vanilla essence
- 3 tbsp cocoa powder
- 1/2 cup semi sweet chocolate melted
- Sift together the flour, baking powder and salt. Set aside.
- In a mixing bowl, beat the butter and sugar till light and fluffy.
- Add in the eggs and the vanilla and beat again till blended.
- Add the flour mixture slowly, bring in the dough and mix till well combined.
- Divide the dough into half. Set aside one half for the vanilla portion.
- Whisk the cocoa into the melted chocolate without any lumps and add to the other half of the dough and mix well.
- Cover both the dough with cling film and refrigerate for half an hour.
- Preheat the oven to 180 degrees. Lay parchment paper on a baking tray.
- Roll out the vanilla and chocolate discs on parchment papers to similar length and breadth, around 1/2 inch thick. You may divide dough into two portions and work on it or do it at once - I had done the rolling in two batches.
- Slowly flip the chocolate dough onto the top of the vanilla dough and remove the parchment paper.
- Gently roll on top of the dough to make it compressed. Roll the dough into one big log.
- Trim or press the sides neatly. Carefully cut the log into 1/4 inch thick cookies.
- Put them on the tray and bake for around 10 minutes.
- Allow to cool on a wire rack. Store in air tight container.
- The cookies stay good for around 10 days - if it stays for that long, that is!