I love cookies! These are fun, a bit different, striking, and feature grown-up flavors of mocha and espresso. I found the original recipe in the Taste of Home publication, ‘Fall Baking 2019’. After my first try, following the recipe perfectly, I changed the recipe a bit. I added more flour to one portion of dough (after the dough is divided) to make both doughs even (why didn’t TOH do the same?). Also, as the mocha flavor was strong in the original recipe and the espresso was loosing out, which I found to be unacceptable, I upped the espresso! The resulting cookie is crisp, pretty, and full flavored.
Making the pinwheels is the tricky part, so let me help with that a bit. One, don’t stress. Two, on a large piece of parchment paper, roll the first dough out to a rectangle of only the approximate size. Don’t be a slave to the ruler, it doesn’t matter that much! Three, using another piece of parchment paper, roll the second dough into approx the same size as the first rectangle of dough. Four, put one dough on top of the other dough and remove the top piece of parchment paper. Five, now trim and patch and press to fit! If you have extra dark dough, put it where there’s some extra pale dough, and vice-a-versa. Keep working at it until all the dough is used and more-or-less on top of one another. Five, gently roll over the two doughs with a rolling pin to make the doughs stick together and to remove any lumps or air pockets. Six, roll up tightly and slice as per the directions below. You’ll have beautiful pinwheel cookies!
Café Mocha Pinwheels
- 1 cup butter, softened
- 2 cups sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (375 grams)
- 2 teaspoons baking powder
- 1 tablespoon instant espresso powder
- 1/2 cup cocoa powder (Hershey’s is fine) (50 grams)
- Additional 50 grams flour (about 1/3 cup)
- Additional 1 tablespoon instant espresso powder
- In a large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs and vanilla.
- In another bowl, whisk flour, baking powder and espresso powder to combine. Gradually beat flour mixture into creamed mixture.
- Divide dough in half. Beat cocoa into half of dough. Beat additional flour and additional espresso powder into other half of the dough.
- Divide each color into 2 portions.
- Refrigerate until firm enough to roll out, about 1 hour.
- Roll each portion into a 9×7-in. rectangle, approx. (Roll on parchment paper to make the whole job a lot easier.)
- Place a chocolate rectangle on top of the coffee rectangle. Fussy cut and finagle to shape dough into rectangles of matching size and shape.
- Roll up tightly jelly-roll style, starting with a long side, and using parchment paper to help with the rolling. Mold the dough into a smooth roll. Securely wrap dough in plastic wrap; repeat with remaining dough. Freeze 1 hour or until firm.
- Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 2″ apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
- Makes 4 dozen large cookies
Freeze option: Place wrapped logs in an airtight container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed.
From Taste of Home, ‘Fall Baking, 2019’ (but has been posted elsewhere on the internet since 2016).