Enjoy classic chocolate and vanilla or pinwheel cookies with this tried-and-true home recipe. A stack of delicious and beautiful shortbread cookies. And chocolate and vanilla extract. The best thing about cutting and baking? You only have to make the dough once! Follow my extensive tutorials and videos.
I saw the cookies… I’m hungry…very hungry…
Have you ever made cookies? I have a recipe for these layered and baked cookies on Sally’s Cookie Addiction, but this one is completely different. (The end result was worth it though!) The main difference is that today I used cocoa powder + milk instead of melted chocolate for the chocolate batter. I found the chocolate sauce way too soft. It’s also easy to stir in vanilla powder to create that signature twist. Both formulas worked.
Today’s recipe uses the same basic dough as these Chocolate Mint and Neapolitan Cookies. But the tip of the needle is too wide so I added dough *tape* and this gives more protection if the dough starts to curl a bit.
Everything is made from the same flour
That’s what I love about this recipe. These Neapolitan Cookies and Chocolate Mint Checkered Cookies are made with just one base dough. Like my cookbook, add some cocoa and milk to half of the pan and make the chocolate part. I like to add a little espresso powder to enhance the cocoa flavor. I always use it in my chocolate cake.
Some cookie recipes call for the two doughs to be completely different. So, thanks for the simplicity of this version! You can spend more time perfecting your ropes 😉
Does he like a nice pastry? Then try the cinnamon buns!
How’s the bottom?
They can be like crunchy cookies. But the center was surprisingly quiet. Thanks to the added creamy chocolate sauce and egg yolk. If you can beat the sticky chocolate sauce, you’ll be rewarded with fluffy cookies! Let’s start.
I guide you through this process
Below are all the printable recipes. But before we begin, there are two important points I want to discuss with you. This step can be difficult if you’re not prepared, so let us set you up for success!
Basic toughs are like sugar cookies, butter cookies, and sprinkles. You need these things:
Not much about the stuff. They can often be found in bakery kitchens! Two things: (1) make sure you use room temperature butter to make the butter, (2) add the egg yolks until smooth. Trust me on this one – 1 egg is not enough and 2 is too much, like a moist and fluffy chocolate chip cookie. 1 whole egg + 1 yolk
Make the dough and let it cool down
Use a mixer to quickly knead the dough. When it’s all in, cut it in half. Don’t worry if the dough is a little uneven. If the amount of flour is slightly less than half, use this flour to make chocolate dough. Because additional features need to be added:
Place half of the flour in a baking dish and add cocoa, milk, and espresso powder as desired:
You now have two types of dough:
Vanilla and chocolate. With your floured hands, make a small rectangle about an inch thick and about 4 by 6 inches (ca. 15 cm) (an exact measurement doesn’t matter here, just the measurement). (This works best if you roll the dough after it has cooled.) You can use the dough on the counter with your hands when making the vanilla dough. But you can also use cocoa powder. Turn flour when using with chocolate batter. (Or just add flour).
Cover the dough and let it cool for just 60–90 minutes. Aim for the dough to thicken long enough to hold. But still soft and flexible. If the dough is too soft, the dough will be too firm, 60–90 minutes is your taste!
Tip: The chocolate sauce is thicker than the vanilla sauce. Nothing is more gooey than these two chocolate chip cookies. But cocoa powder makes the dough sticky. So roll the dough together to form a pinwheel shape. Below is vanilla paste. The outside of the cookies will be vanilla. Once you flip it and remove the chocolate sauce. Cookies will be more popular.
How to bake windmill cookies
Are you ready to move? We will guide you on this. I promise you can do it.
After chilling the tube of dough in the refrigerator. Finally, spread the windmill cake. Place parchment paper on a work surface and dust with flour to prevent dough from sticking.
Rolling tip:
Line a silicone baking sheet with parchment paper to protect your work surface. You can also pin the edges of the parchment paper to the board before you start folding. I found this dough to be less sticky than a silicone baking pan. Do not roll the dough onto the table. Because it becomes difficult to lift and walk.
Spread the vanilla powder into an 8 × 14 inch (ca. 36 cm) (ca. 36 cm) rectangle 1/8-1/4 inch thick
Another kneading tip:
Occasionally swirl the dough around the middle of the pan, so it doesn’t stick to your hands. Add more flour if needed to prevent sticking. Use your hands to straighten the sides. You can see me doing this in the video below.
Return the rolled vanilla powder to the refrigerator. (Remove the parchment paper and refrigerate.) Next, make the chocolate sauce. Dust the table and work surface with cocoa powder. Stir in chocolate sauce until it is about as thick as vanilla or slightly thicker.
Carefully fold the chocolate sauce over the vanilla sauce and press gently to remove any air bubbles between the layers.
Tip: If you have trouble sorting your clothes properly, refer to the troubleshooting section below. You can fix the edges with your hands.
Start walking from one end. Go slow and try to push as hard as you can. First, gently press the dough with your fingers to continue rolling. (You can see how I do this in the video tutorial below.) Use your finger to touch. It doesn’t have to look perfect.
Refrigerate the dough for 2 hours
Cut a piece of dough in half about 14 inches (ca. 36 cm) long, wrap in two dough balls and refrigerate for at least 2 hours to 4 days.
Cut out cookies and bake
When you are ready to bake, use a sharp knife to cut each side of the dough into 14 biscuits, about 1/2 inch thick. You can mold it into a round before placing it on a baking sheet (you can see me doing this in the video below).
