Dark Chocolate Raspberry Pinwheel Cookies
Equipment
- 2 Mixing bowl
- 1 stand mixer or hand mixer
- 1 Whisk
- 1 Rubber spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 Kitchen scale optional
- 1 Rolling Pin
- 2 sheet parchment paper
- 1 plastic wrap roll
- 1 sharp knife or bench scraper
- 2 rimmed baking sheet
- 1 wire cooling rack
- 1 Small saucepan if making raspberry paste
- 1 Fine mesh strainer if using seedless jam
Ingredients
- 2 1/2 cup all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 2 teaspoon pure vanilla extract
- 3 tablespoon whole milk room temperature
- 4 ounce dark chocolate finely chopped
- 2 tablespoon Dutch-process cocoa powder sifted
- 1/2 cup raspberry jam seedless
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon powdered sugar for dusting (optional)
Instructions
- Whisk the flour, baking powder, and salt together in a bowl and set aside.
- Beat the butter and granulated sugar in a mixer on medium until light and fluffy, about 2 minutes.
- Add the egg and vanilla to the butter mixture and beat until smooth, scraping the bowl as needed.
- Mix in the dry ingredients on low speed, alternating with the milk, until a soft dough forms.
- Divide the dough in half, then melt the chopped dark chocolate gently and cool slightly.
- Knead cocoa powder and melted chocolate into one half of the dough until evenly combined to make the chocolate portion.
- Flatten each dough half into a rectangle, wrap separately, and chill for 30 minutes until slightly firm.
- Stir raspberry jam with cornstarch and lemon juice in a small saucepan over low heat until thickened and glossy, then cool completely.
- Roll the plain dough between parchment into a 9x12-inch rectangle about 1/4-inch thick.
- Roll the chocolate dough between parchment into a matching 9x12-inch rectangle.
- Peel the top parchment from each dough and carefully stack the chocolate layer over the plain layer, aligning edges.
- Spread a thin, even layer of the cooled raspberry mixture over the top, leaving a 1/2-inch border on one long edge.
- Using the parchment to help, roll the dough tightly from the long side toward the border to form a log, sealing the edge.
- Wrap the log firmly in parchment or plastic wrap and chill for 1 hour until very firm.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
- Slice the chilled log into 1/4-inch rounds with a sharp knife, rotating the log every few cuts to maintain a round shape.
- Arrange slices 2 inches apart on prepared sheets and bake 10–12 minutes until set at the edges but still soft in the center.
- Cool on the sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
For clean spirals, keep both doughs the same thickness and temperature so they adhere without cracking; if the dough cracks while rolling, pause and let it soften for 2–3 minutes, then continue. If your jam is very loose, cook it an extra minute or strain off excess moisture to avoid soggy layers. Chilling the log thoroughly makes slicing easier—use a serrated knife with gentle sawing motions for neat edges. Swap seedless raspberry jam with homemade puree or another tart jam like cherry for variation, and adjust sugar if using sweeter chocolate. Store cookies airtight at room temperature for up to 4 days or freeze the sliced, unbaked rounds for 2 months and bake from frozen, adding 1–2 minutes to the bake time.
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