Cookie Recipes - Chocolate and Butter Wheel Cookies

 

Ingredients

• 1 2/3 cups/250 g all-purpose/plain flour

• 1 tsp baking powder

• 1/8 tsp salt

• 2/3 cup/150 g butter

• 3/4 cup/150 g firmly packed light brown sugar

• 1 large egg, lightly beaten

• 2 tsp rum extract/essence

• 1 tsp vanilla extract/essence

• 2 oz/60 g semisweet/dark chocolate, coarsely chopped

• 2 tbsp vanilla sugar

• 2 tbsp unsweetened cocoa powder

• 1 tbsp milk

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Method:

1. Sift the flour, baking powder, and salt into a large bowl. Cut in the butter until it resembles fine crumbs.

2. Mix in the brown sugar, egg, and rum and vanilla extracts. Divide the dough in half. Refrigerate for 30 minutes.

3. Melt the chocolate in a double boiler over simmering water. Mix in the vanilla sugar, cocoa, and milk.

4. Take one half of the dough and knead in the chocolate mixture. Form the chocolate dough into a 9 inch (23-cm) log. Refrigerate for 30 minutes.

5. Roll out the plain dough on a surface to fit around the chocolate roll. Wrap the plain dough around the chilled chocolate dough to form a larger roll.

6. Refrigerate for 20 minutes. Preheat the oven to 350°F/180°C/gas 4. Line two cookie sheets with parchment paper.

7. Slice 1/4 inch (5 mm) thick and place 1 inch (2.5 cm) apart on the sheets. Bake for 12-15 minutes, or until lightly browned. Transfer to racks to cool.