Choco Swirl Cookies Recipe (Eggless Choco Pinwheel Cookies)

Looking for a delightful treat to enjoy with your favorite cup of tea or coffee? These Choco Swirl Cookies, also known as Eggless Choco Pinwheel Cookies, offer the perfect balance of buttery richness and chocolaty goodness. Their unique pinwheel design and melt-in-your-mouth texture make them a perfect snack for any time of day. The great thing about this recipe is that it’s entirely eggless, making it ideal for vegetarians or those with egg allergies. Let’s dive into the process of making these scrumptious cookies!

Ingredients

For the Plain (Vanilla) Cookie Dough

Ingredient	Quantity
All Purpose Flour (Maida)	1 cup
Sugar	1/3 cup
Butter	1/3 cup
Milk	1 tablespoon (adjust)
Vanilla Extract	1/2 teaspoon
Baking Powder	1 teaspoon
Salt	1/4 teaspoon

For the Chocolate Cookie Dough

Ingredient	Quantity
All Purpose Flour (Maida)	1 cup
Cocoa Powder	2 tablespoons
Sugar	1/3 cup
Butter	1/3 cup
Milk	1 tablespoon (adjust)
Vanilla Extract	1/2 teaspoon
Baking Powder	1 teaspoon
Salt	1/4 teaspoon

Preparation Time

Prep Time: 10 minutes
Chilling Time: 1 hour (30 minutes for each dough)
Cook Time: 15-20 minutes
Total Time: 2 hours (including chilling and baking)

Servings

Makes 10 servings (approximately 20 cookies)

Cuisine

Continental

Course

Snack

Diet

Vegetarian

Instructions

Step 1: Prepare the Plain (Vanilla) Cookie Dough

Sift the Dry Ingredients: In a medium-sized bowl, sift together 1 cup of all-purpose flour, 1/4 teaspoon of salt, and 1 teaspoon of baking powder. Mix them together and set aside.
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Make the Wet Mixture: In a separate bowl, add 1/3 cup of butter (at room temperature), 1/3 cup of sugar, 1 tablespoon of milk (adjust as needed), and 1/2 teaspoon of vanilla extract. Whisk these ingredients together until you get a smooth, creamy texture.
Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet mixture, stirring continuously to form a smooth dough. If the dough feels too dry, add 2-3 teaspoons of milk to adjust the consistency.
Chill the Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This helps the dough firm up, making it easier to handle later.

Step 2: Prepare the Chocolate Cookie Dough

Sift the Dry Ingredients: In another bowl, sift together 1 cup of all-purpose flour, 2 tablespoons of cocoa powder, 1/4 teaspoon of salt, and 1 teaspoon of baking powder. Mix them together and set aside.
Make the Wet Mixture: In a separate bowl, cream together 1/3 cup of butter, 1/3 cup of sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla extract until smooth.
Combine Wet and Dry Ingredients: Slowly add the sifted dry ingredients to the wet mixture and mix until the dough comes together. If the dough seems too crumbly, add a little more milk (1-2 teaspoons at a time).
Chill the Dough: Just like the vanilla dough, wrap the chocolate dough in plastic wrap and refrigerate for 30 minutes.

Step 3: Roll the Doughs

Prepare to Roll: Once the doughs are chilled, take the plain (vanilla) dough and place it on a sheet of butter paper or parchment paper. Use a rolling pin to roll it out into a rectangle shape, about 1/4 inch thick.
Roll the Chocolate Dough: Take the chocolate dough and roll it out to the same size and thickness. Gently place it over the plain dough, aligning the edges.

Step 4: Roll the Dough Into a Pinwheel

Roll the Dough: Starting from the edge nearest you, carefully begin rolling both doughs into a tight log. Be sure to keep the roll even to ensure a uniform swirl pattern. Once rolled, wrap the dough in plastic wrap.
Chill Again: Place the rolled dough in the freezer for 30 minutes to firm up. This step ensures that the dough holds its shape when slicing.

Step 5: Slice the Cookies

Preheat the Oven: While the dough chills, preheat your oven to 180°C (350°F) for 10 minutes.
Slice the Dough: After 30 minutes, remove the dough from the freezer and let it sit for 1-2 minutes to soften slightly. Using a sharp knife, slice the dough into 1/2-inch thick pinwheels.
Arrange on the Baking Tray: Carefully transfer the sliced cookies onto a baking tray lined with butter paper, ensuring they are spaced apart to prevent sticking.

Step 6: Bake the Cookies

Bake: Place the tray in the preheated oven and bake the cookies for 15-20 minutes, or until the edges turn golden brown.
Cool: Once baked, turn off the oven and let the cookies cool on the tray for a few minutes. Then, transfer them to a wire rack to cool completely.

Step 7: Serve and Enjoy!

Once the cookies have cooled, store them in an airtight container. They are now ready to be enjoyed! These cookies pair wonderfully with a cup of Cinnamon Spiced Orange Iced Tea or your favorite hot beverage.

Tips for Perfect Choco Swirl Cookies:

Chill the doughs properly: Chilling the doughs helps the cookies retain their shape during baking.
Use room-temperature butter: This makes it easier to cream the butter and sugar together, creating a smoother dough.
Don’t overbake: Keep an eye on the cookies in the oven; they should be golden brown around the edges but soft in the middle.

These Choco Swirl Cookies are a treat you can make in advance and enjoy throughout the week. Whether you’re preparing them for a cozy afternoon snack or sharing them with friends, their rich chocolate flavor and beautiful pinwheel design will surely impress! Enjoy baking and indulging in these delicious eggless cookies!

Nutritional Information (per serving):

Nutrient	Amount
Calories	~150 kcal
Carbohydrates	~20 g
Protein	~1 g
Fat	~7 g
Fiber	~1 g
Sugar	~8 g