Chocolate Swirl Cookies

I like homemade cookies. And it’s not only me – all the family enjoy making them and digging in. Together with a cup of coffee, milk, or yogurt, they are the perfect snack for all ages. I’ve probably said this before, but şt needs repeating from time to time.

Some time ago I posted a layered cookie recipe that is quite similar to this one, but the spiral-shape cookies I present to you today are a little more simple. So for those who like things easy (like me sometimes) or are in a hurry, try these healthy, soft, and delicious cookies.

Chocolate Swirl Cookies

Paula

4.92 from 50 votes

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Waiting time 1 hour hr 15 minutes mins

Total Time 1 hour hr 57 minutes mins

Course Dessert

Cuisine International

Ingredients

 

MetricUS Customary

 

The vanilla layers

• 100 g soft butter
• 50 g powdered sugar
• 50 g starch
• 140 g flour
• 1 large egg
• 1 tsp vanilla extract

The cocoa layer

• 100 g soft butter
• 50 g powdered sugar
• 50 g starch
• 120 g flour
• 20 g black cocoa
• 1 large egg

Instructions

 

How to make SPIRAL COOKIES:

• The vanilla layer:
• Mix the soft butter with the sugar, starch, and flour until you get a crumbly dough.
• Add the egg and vanilla extract and knead a little to homogenize.
• If the dough is a little soft, add more flour.
• You need a soft dough that is easy to work with, maybe even a little sticky, but it must be a dough that can be stretched.
• Wrap the dough in cling film and refrigerate for an hour.

The cocoa layer:

• Mix the soft butter with the sugar, starch, flour, and cocoa until you get a crumbly dough.
• Add the egg and knead a little to homogenize. If the dough is too soft, add more flour.
• Wrap the dough in cling film and refrigerate for an hour.
• Remove the vanilla dough from the fridge and roll out into a thin rectangular sheet approximately 0.3cm (0.12 inch) thick.
• Proceed in the same way as the vanilla dough.
• Put the cocoa dough on top of the vanilla dough, then tightly roll the two layers.
• Put the roll in the freezer for 10-15 minutes, until it is harden enough to be easily cut into slices.
• Take the roll out of the freezer and cut it into thin slices with a sharp knife.
• Place the spiral cookies on a tray covered with baking paper and bake for about 12-13 minutes in a pre-heated oven on medium heat, until they start to brown slightly on the edges.
• You should get 2 trays of spiral cookies.
• Leave them on a cooling rack to cool, then serve.
• Enjoy!

Notes

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Paula

Paula is a very talented pastry cook and a regular Chef's Pencil contributor. She has won numerous awards for amateur chefs and she loves to bake for her family of four. Check out all her delicious pastry and dessert recipes on her profile page.