Basic Cookie Dough
Prep Time: 10 minutes
- 2 3/4 cups all-purpose flour
- 1/4 tsp. baking soda
- 1 cup (2 sticks) butter (no substitutions), softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- On waxed paper, combine flour, baking soda, and salt.
- In a large bowl, with a mixer on medium speed, beat butter and sugar for 1 minute or until creamy, occasionally scraping the bowl with a rubber spatula. Add the egg and vanilla and beat until well mixed. Reduce the speed of the mixer to low and gradually beat in the flour mixture until it’s blended, again, occasionally scraping the bowl with a rubber spatula.
Prep Time: 30 minutes plus freezing and cooling
Cook: 10 minutes per batch
Makes: 4 dozen cookies
- Basic Cookie Dough
- 1/3 cup miniature semisweet chocolate chips
- 1/4 cup confectioner’s sugar
- 1 oz. unsweetened chocolate, melted
- 2 Tbsp. unsweetened cocoa powder
- 2 Tbsp. all-purpose flour
- Prepare the Basic Cookie Dough. Transfer half of it to another bowl. Stir chips, sugar, chocolate, and cocoa powder into half. Stir flour into plain dough.
- On a sheet of waxed paper, roll the chocolate into a 14-by-10-inch rectangle. Repeat with the plain dough. Turn over the plain rectangle, still on the waxed paper, and place, dough side down, on top of chocolate rectangle so that the edges line up evenly. Peel off the top sheet of waxed paper. If the dough becomes too soft to work with, refrigerate for 10 minutes. Starting from the long side, tightly roll the rectangles together, like a jelly roll, to form a log, lifting the bottom sheet of waxed paper to help you roll. Cut the log crosswise in half. Wrap each half with plastic wrap and freeze 2 for hours or refrigerate overnight.
- Preheat oven to 350°F. Using a sharp knife, cut 1 log (keeping the other log refrigerated) crosswise into 1/4-inch thick slices. Place the slices, 2 inches apart, on an ungreased large cookie sheet. Bake for 10 minutes or until they are lightly browned. Transfer to wire racks to cool. Repeat with remaining log.
- Store Pinwheels in a tightly sealed container at room temperature for up to 1 week or in the freezer for up to 3 months.