"Half chocolate, half sugar cookies!" — B.J. Weems
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1 1/2 cups
sifted all-purpose flour
1 (1 ounce) square
unsweetened chocolate, melted
I read through previous reviews on this recipe before making it, and I decided to make a few alterations. I used butter instead of shortening, one cup of sugar instead of 3/4, and a whole egg and no milk in the batter. Also, I used 2 tablespoons of cocoa powder instead of the chocolate square and milk when making the chocolate dough. The end result was amazing! Although time consuming because of chilling the dough, these were a lot of fun to make and I was very proud of what I ended up with. Friends and family all found them delicious--nice and sweet with a bit of chocolate =)
Pinwheel my backside! These were a nightmare. The dough was impossible to work with! I used a ton of powdered sugar to roll it out, it still stuck everywhere, and thank Goodness I used sugar and not flour to roll it! The chocolate dough was bitter and the vanilla dough was bland. The ONLY reason I'm giving this three stars is because my 1 year old can't get enough of these cookies. Everybody over 1 thinks they stink. I ended up globbing together the two doughs and rolling 'em into tie-dye balls, which my 6 year old thought looked awesome, till he tasted them.
I love these cookies. I used 3 tbsp of cocoa powder instead of the chocolate square to make the chocolate half of the dough. I got 24 good looking cookies but also 6 not nice looking ones because they were the ones cut from the ends of my roll - so that was expected. These cookies are very impressive looking and have a light chocolate flavor to them.
Ithought this recipe was great. I reworked it a little and added some 2 tablespoons of cocoa powder to the chocolate half and rooled out each half to 8x5 instead and I got nice sized cookies that were uniformed. I also agree with the other reviewer, i sliced thinly and got about 2 1/2 dz. Great recipe overall and weell worth the effort.
I heeded advice given in the reviews and then added my own twist...here's my rendition: Make TWO batches of the recipe listed, using one whole egg and leave out the milk. I also substituted butter for shortening and used 3/4 c. sugar instead of the 1/2 c. listed. For the 2nd batch (chocolate), I used 4 Tablespoons of powdered (unsweetened) cocoa instead of the chocolate square. I baked them at 350 for 8 minutes -at a higher temp they'll be a bit too crispy. Letting the dough refrigerate long enough is important, otherwise the chocolate will bleed into the vanilla. Making the recipe this way, I yielded 4 dozen cookies (enough cookies to make this recipe worth while - as it takes time to refrigerate the dought twice)!
I gave this recipe 4 starts because this is a good "solid cookie" - it has it's own very cool look and it's tasty. The downfall of the recipe is the prep time to refrigertate the dough.
These cookies are a lot of fun to look at and are worth making just because they are so novel. They have a nice taste that's not overly-sweet. I sliced the dough very thin and I only got 2 dozen cookies out of it instead of the suggested 4-6 dozen.
I used a whole egg and no milk for this; I also added 1 Tbs. cocoa powder to one half instead of the melted chocolate, and it turned out fine. I had difficulty rolling out the dough, even on waxed paper. It just wouldn't get any bigger than about 8 in., so I just left it at that. I also only got 2 dozen cookies; there is no way you can get more than this. There simply is not enough dough. Anyway, nice cookie, pretty to look at. I might add a touch more sugar next time asd it wasn't very sweet.
YUM~I followed the advice of other reviewers and used butter, omitted the milk, used 3 Tbsp of cocoa. Really good taste. I chilled the the dough too long though and had to warm it up to get it to roll.
* Percent Daily Values are based on a 2,000 calorie diet.
Chocolate Pinwheel Cookies
Serving Size: 1/72 of a recipe
Servings Per Recipe: 72
Amount Per Serving
Calories from Fat: 16
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