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Delicious espresso chocolate pinwheel cookies featuring swirls of vanilla and chocolate espresso dough, crisp edges, and chewy centers – perfect for holiday treats or gifting.

  • Total Time: 1 hour 45 minutes (including chilling times)
  • Yield: About 36 cookies 1x

Ingredients

Scale
  • 350 grams all-purpose flour (about 2 3/4 cups)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 227 grams unsalted butter, softened (1 cup)
  • 200 grams granulated sugar (1 cup)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon instant espresso powder (optional)
  • 60 grams unsweetened chocolate, melted and cooled (about 1/2 cup)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Sift the all-purpose flour into a large bowl, then whisk in baking powder and salt.
  3. In a stand mixer bowl, beat the softened butter and granulated sugar on medium-low until fluffy, about 1 minute, scraping down sides as needed.
  4. Add the egg and vanilla extract to the butter mixture and beat on medium speed until completely combined.
  5. Slowly add the dry flour mixture into the wet ingredients and mix on low until the dough just comes together; do not overmix.
  6. Divide the dough in half (about 280 grams each). Set one half aside as the vanilla dough.
  7. To the remaining half, add the instant espresso powder and melted unsweetened chocolate; mix on medium speed until fully incorporated.
  8. Shape each portion of dough into rough rectangles.
  9. Tear off four 14-inch sheets of wax paper. Place the vanilla dough between two sheets and roll out evenly to about 1/8-inch thickness, forming a 9×9 inch square. Trim edges and save scraps.
  10. Repeat the rolling and shaping with the chocolate espresso dough using another two sheets of wax paper to form another 9×9 inch square.
  11. Stack the two dough squares, still between the wax paper sheets, on a baking sheet or board and refrigerate for 20 minutes to chill and firm up.
  12. After chilling, peel one side of wax paper from the vanilla dough and flip it over, removing the top wax paper sheet.
  13. Carefully lift the chocolate dough (with wax paper) and place it on top of the vanilla dough, aligning the edges.
  14. Using the wax paper, roll the two dough layers tightly into a log shape, trim the ends for clean edges.
  15. Wrap the dough log tightly in wax paper, twisting the ends to seal.
  16. Chill the wrapped dough in the refrigerator for 60 to 90 minutes until firm enough to slice.
  17. Unwrap the chilled dough and slice into even 1/4-inch thick rounds.
  18. Place cookie rounds on parchment-lined baking sheets spaced about 1 inch apart.
  19. Bake in the preheated oven for 10 to 12 minutes, until edges turn light golden and the centers remain tender.
  20. Cool cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Instant espresso powder enhances chocolate flavor but is optional., Do not overmix dough to maintain tender texture., Keep dough chilled to make rolling and slicing easier., Store baked cookies in an airtight container at room temperature for up to 10 days., To crisp softened cookies, reheat in a 300°F oven for a few minutes before serving., The dough logs can be frozen for up to 1 month; thaw overnight in refrigerator before slicing and baking., Variations include swapping espresso powder for spices like cinnamon or pumpkin pie spice, using semi-sweet chocolate instead of unsweetened, or adding chopped nuts for texture., Use gluten-free flour blend with xanthan gum to make gluten-free cookies., Baked cookies freeze well for up to 3 months; thaw at room temperature before eating.

  • Author: mapps6841@gmail.com
  • Prep Time: 30 minutes
  • Cook Time: 10-12 minutes per batch
  • Category: Dessert, Cookies
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: Approximately 120 calories per cookie
  • Fat: 6g per cookie
  • Carbohydrates: 18g per cookie
  • Protein: 2g per cookie