Black and White Pinwheels - 96 cookies

Cuisinart original

Plan ahead for these attractive special-occasion cookies, as the dough needs to chill overnight.


Makes about 96 cookies


6          cups unbleached, all-purpose flour

1          teaspoon baking powder

1          teaspoon salt

3          ounces unsweetened chocolate

2          cups unsalted butter, at room temperature

3          cups granulated sugar

4          large eggs

2          teaspoons pure vanilla extract

Nutritional information

No nutrition information available


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”. 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” thick onto sheets of lightly floured waxed paper (rectangle should be approximately 16”x12”). 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 and line baking sheets with parchment paper. Place cookie log onto a cutting board. With a sharp knife, cut the log into ¼” 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.