Chocolate Hazelnut Pinwheels Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1/4 teaspoon salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">200g chocolate hazelnut spread (like Nutella)</li><li class="ingredients-single-item">50g finely chopped hazelnuts (optional)</li><li class="ingredients-single-item">Powdered sugar for dusting (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ruler (for even rectangle)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, whisk together the flour and salt. Set aside. This pre-mixing ensures even distribution of salt throughout the dough, leading to consistent flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This extended creaming incorporates air into the mixture, creating a tender cookie texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg and vanilla extract to the butter mixture and beat until fully incorporated, scraping down the sides of the bowl as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>With the mixer on low speed, gradually add the flour mixture until just combined. Be careful not to overmix, as this can develop too much gluten and make your cookies tough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Divide the dough in half and form each portion into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour or until firm enough to roll. This chilling step is crucial as it solidifies the butter, making the dough easier to handle and preventing spread during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Once chilled, work with one disk at a time, keeping the other refrigerated. On a lightly floured surface, roll the dough into a rectangle approximately 25cm x 35cm (10 x 14 inches) and about 3mm (1/8 inch) thick. Use a ruler to trim edges if necessary for a clean rectangle.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Warm the chocolate hazelnut spread slightly in the microwave for 15-20 seconds to make it more spreadable. Using an offset spatula, spread half of the chocolate hazelnut spread evenly over the rolled dough, leaving a 1cm (1/2 inch) border along one long edge. If using, sprinkle half of the chopped hazelnuts over the spread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Starting from the long edge opposite the clean border, carefully roll the dough into a tight log, using the parchment paper to help if needed. The clean border will help seal the roll. If the dough becomes too soft to handle, pause and refrigerate for 10 minutes before continuing.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Wrap the log tightly in parchment paper or plastic wrap and refrigerate for at least 2 hours or overnight. This extended chilling is essential for achieving clean, defined spirals when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat steps 6-9 with the second disk of dough.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Preheat your oven to 180°C (350°F) and line baking sheets with parchment paper.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove one log from the refrigerator. Using a sharp knife, slice the log into rounds approximately 6mm (1/4 inch) thick. If the dough crumbles when cutting, let it warm slightly for 5 minutes before trying again.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Place the cookie rounds on prepared baking sheets, spacing them about 5cm (2 inches) apart as they will spread slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Bake for 10-12 minutes until the edges are just beginning to turn golden. The centers may look slightly soft but will firm up as they cool. Watch carefully as the thin cookies can go from perfect to overdone quickly.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This brief resting period allows them to firm up enough to move without breaking.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once completely cooled, dust with powdered sugar if desired. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.</li></ol>