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dark chocolate toffee pinwheels

Dark Chocolate Toffee Pinwheel Cookies

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Prep Time 25 minutes
Cook Time 10 minutes
Resting Time 2 hours 30 minutes
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 24 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 parchment sheet
  • 1 plastic wrap roll
  • 2 rimmed baking sheet
  • 1 sharp knife or bench scraper
  • 1 Cooling rack

Ingredients
  

  • 2 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 3/4 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1 large egg room temperature
  • 2 teaspoon vanilla extract
  • 3 tablespoon dark cocoa powder Dutch-processed
  • 1 tablespoon milk whole
  • 3/4 cup toffee bits finely chopped
  • 2 ounce dark chocolate finely chopped

Instructions
 

  • Whisk together flour, baking powder, and salt in a bowl and set aside.
  • Beat butter and sugar in a mixer on medium speed until light and fluffy, 2 to 3 minutes.
  • Add egg and vanilla to the butter mixture and beat until fully combined, scraping the bowl as needed.
  • Add dry ingredients to the mixer on low speed and mix just until a soft dough forms.
  • Divide the dough in half, leaving one half plain and returning the other half to the bowl.
  • Add cocoa powder and milk to the dough in the bowl and mix on low just until evenly chocolaty.
  • Pat each dough half into a rectangle, wrap separately in plastic, and chill for 30 minutes to firm slightly.
  • Roll the vanilla dough between parchment to a 9x12-inch rectangle about 1/4 inch thick.
  • Roll the chocolate dough between parchment to a matching 9x12-inch rectangle.
  • Sprinkle the vanilla sheet evenly with toffee bits and chopped dark chocolate, leaving a 1/2-inch border on one long edge.
  • Carefully place the chocolate sheet on top, aligning edges, and gently press to adhere.
  • Starting from the long edge opposite the border, roll the stacked dough into a tight log, using the parchment to help.
  • Seal the seam, trim ragged ends, wrap the log tightly in parchment then plastic, and chill for 2 hours until very firm.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment.
  • Using a sharp knife, slice the chilled log into 1/4-inch rounds and arrange 2 inches apart on prepared sheets.
  • Bake one sheet at a time for 9 to 11 minutes until set at the edges but still soft in the centers.
  • Cool on the sheet for 5 minutes, then transfer cookies to a rack to cool completely.
  • Repeat slicing and baking with remaining dough, keeping the log chilled between batches.

Notes

Chilling is crucial for clean swirls and minimal spread, so re-chill the log if it softens while slicing. For neater cuts, use a thin, sharp knife and rotate the log a quarter turn after every few slices to prevent flat spots. If the dough cracks while rolling, let it warm for 2 to 3 minutes and patch gently. Swap in mini chocolate chips for chopped chocolate if preferred, and pulse toffee bits finer to ease slicing. For crisper edges, bake to light browning; for chewier centers, pull them just set. The unbaked log can be wrapped well and frozen up to 2 months; slice from frozen adding 1 to 2 minutes bake time.
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