Mocha Pinwheels Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">340g unsalted butter, softened</li> <li class="ingredients-single-item">200g granulated sugar</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">480g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp instant espresso powder (or instant coffee granules)</li> <li class="ingredients-single-item">2 tbsp warm water</li> <li class="ingredients-single-item">35g cocoa powder</li> <li class="ingredients-single-item">1 tbsp milk</li> <li class="ingredients-single-item">50g demerara sugar (for rolling)</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">Plastic wrap</li> <li class="equipment-single-item">Sharp knife or pastry cutter</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In the bowl of your stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together for about 3-4 minutes until light and fluffy. This extended creaming incorporates air into the dough, giving your cookies a tender texture. The mixture should lighten in color and appear almost whipped. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</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. Don't worry if the mixture looks slightly curdled at this stage—it will come together when we add the flour. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, whisk together the flour and salt. With the mixer on low speed, gradually add this dry mixture to the butter mixture until just combined. Be careful not to overmix as this can develop the gluten in the flour, resulting in tough cookies. The dough should come together and pull away from the sides of the bowl. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Divide the dough in half (about 550g each) and transfer each portion to a separate bowl. For the coffee dough: dissolve the espresso powder in the warm water, then add to one portion of dough and mix until evenly distributed. For the chocolate dough: add the cocoa powder and milk to the other portion and mix until fully incorporated. Both doughs should be soft but not sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Place each dough between two sheets of parchment paper and roll into a rectangle approximately 25cm x 35cm and 5mm thick. Aim for even thickness throughout to ensure uniform baking. Chill both rolled dough sheets in the refrigerator for at least 30 minutes until firm. This chilling is crucial—it stabilizes the butter and makes the dough easier to handle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove both sheets from the refrigerator. Peel the top parchment from both. Place the chocolate dough (still on its bottom parchment) on your work surface. Carefully flip the coffee dough onto the chocolate dough, aligning the edges as best you can. Gently peel off the remaining parchment from the coffee dough. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Starting from the long edge, use the bottom parchment paper to help you roll the doughs into a tight log, similar to a Swiss roll. The tighter your roll, the more distinctive your spirals will be. If the dough cracks slightly, gently press it back together. Sprinkle the demerara sugar on a clean surface and roll the log in it to coat the exterior. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Wrap the log in parchment paper or plastic wrap and refrigerate for at least 2 hours or overnight. This extended chilling firms the butter completely, allowing the cookies to hold their shape while baking and creating those beautiful defined spirals. You can also freeze the log for up to 3 months at this stage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Preheat your oven to 180°C (350°F) and line your baking sheets with parchment paper. Remove the dough log from the refrigerator and let it sit at room temperature for 5-10 minutes to slightly soften (just enough to cut without crumbling). </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Using a sharp knife, cut the log into 8mm thick slices, rotating the log slightly after each cut to maintain the round shape. Place the slices about 2.5cm apart on the prepared baking sheets. If they've become misshapen during cutting, gently reshape them into circles. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Bake for 10-12 minutes until the edges are just starting to turn golden but the centers still look slightly soft. Don't overbake—they'll continue to firm up as they cool. The coffee-colored dough should remain light, with just a hint of golden color at the edges. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Allow the cookies to cool on the baking sheets for 5 minutes (they're quite fragile when hot), then transfer to a wire rack to cool completely. The contrast between the chocolate and coffee layers will become more pronounced as they cool. Store in an airtight container at room temperature for up to a week, or freeze baked cookies for up to 3 months. </li> </ol>