Chocolate Spiral Cookies

Name: Chocolate Spiral Cookies
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 65
Cuisine: Global
Ingredients: 1 pinch Pinch baking powder; 118 milliliters unsweetened Dutch-processed cocoa powder; 4 larges egg yolks; 394 milliliters all-purpose flour; 473 milliliters all-purpose flour; 1 orange, zested; 237 milliliters powdered sugar; 1 pinch Pinch salt; 177 milliliters cold unsalted butter, cubed; 1 vanilla bean

You can never have too many dessert recipes, so give Chocolate Spiral Cookies a try. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 87 calories, 1g of protein, and 5g of fat. This recipe serves 65. If you have egg yolks, vanilla bean, butter, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.

Ingredients you will need

Vanilla Bean

Dough

Seeds

Equipment you will use

Knife

Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.

Ingredients you will need

Vanilla Bean

Orange Zest

Egg Yolk

Butter

Seeds

Sugar

Equipment you will use

Hand Mixer

Mixing Bowl

Combine the baking powder, salt, and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough.

Ingredients you will need

Baking Powder

Butter

Dough

All Purpose Flour

Salt

Remove the dough from the bowl. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator. For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.

Ingredients you will need

Cocoa Powder

Chocolate

Butter

Dough

All Purpose Flour

Wrap

Equipment you will use

Bowl

Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.

Ingredients you will need

Chocolate

Vanilla

Butter

Orange

Cocoa Powder

Dough

All Purpose Flour

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour both sides of each dough.

Ingredients you will need

Dough

All Purpose Flour

Roll

Equipment you will use

Rolling Pin

Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick.

Ingredients you will need

Roll

Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle.

Ingredients you will need

Roll

Brush the rectangle with a thin coat of water to help the dough stick to itself.

Ingredients you will need

Dough

Water

Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter.

Ingredients you will need

Dough

Roll

Cut the cylinder into 1/2-inch thick round slices.

Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart.

Ingredients you will need

Equipment you will use

Baking Paper

Baking Sheet

Bake until lightly browned, about 15 minutes and cool on a wire rack. Store the cookies in an airtight container at room temperature for up to 5 days.

Ingredients you will need

Equipment you will use

Wire Rack