Thursday, 3 August 2017

Triple Chocolate Orange Pinwheel Cookies

These Triple Chocolate Orange Pinwheel Cookies are a twist on a childhood favourite.  Using a popular flavour combination, they're incredibly delicious with a soft and yielding texture punctuated with chocolate chips and finished with a drizzle of chocolate.  This chocolate cookie recipe is also great for using up any spare egg yolks.

This chocolate cookie recipe is a childhood favourite.


Click to jump straight to the recipe!

If you're anything like me you're likely to have a shelf or two (or perhaps three or four) packed full with recipe books.  I love the beautiful glossy images which tantalise and seduce with all manner of inviting bakes and recipes.  Tall cakes topped with cream and berries, soft chocolate brownies, fruit tarts with buttery short pastry.  Although I love new cook books packed with modern ideas and techniques, old family recipe books have a very special place in my heart.  Flicking though my mum's jotter style recipe book really puts a smile on my face, from the cute cuttings taken from a girl's magazine way back, to the tape which has turned brown through age and even the change of pen colour in her hand written notes after the original had ran out of ink.

recipe books

One of the recipes in her old jotter recipe book, which she often made when my brother & I were young, was for pinwheels.  Not only were they yummy and a lot of fun with the plain and chocolate cookie doughs rolled together to create a swirl, Mum loved to make these homemade cookies because it's a great recipe for using up egg yolks.  In fact, do keep watching Only Crumbs Remain as I'll be compiling together some really useful recipes giving you loads of ideas for using up any left over egg yolks you may have.

How to make triple chocolate orange pinwheel cookies

Back to these amazing Triple Chocolate Orange Pinwheel Cookies.  Mum's original recipe, which sadly the origins have long been forgotten, were made with one dough which was divided into two with a little cocoa powder added to one half and almond extract to the other half before they were sandwiched together, rolled up like a sausage, sliced and baked.  

Triple Chocolate Orange Pinwheel Cookies are great with milk...or a cup of tea!

Of course there's nothing more exciting than pimping up a recipe!  In my version the almond extract gave way to orange - to me the chocolate orange combo is a wonderful combination.  And instead of a single hit of chocolate how about a triple fix of it?  Cocoa, chocolate chips and finished off with a generous drizzle of melted chocolate!  I trust you're on board with the triple chocolate orange feel of these fun pinwheel cookies!

Triple Chocolate Orange Pinwheel Cookie recipe

The other change I made to this old recipe was with the method.  As I've already mentioned, these were originally made with one batter which was divided in two and the flavourings kneaded into each half.  When I initially made these chocolate pinwheel cookies just a couple of weeks ago, using the original method, I felt that the flour was being over worked.  The extra mixing of the dough stimulated the gluten content in the flour resulting in a slightly tougher biscuit.  They were still good, but not as good as they could be.  The revised method, which I've included in the printable recipe below, sees the two doughs made separately.  Yes of course it is a little bit more work, but as the old saying goes 'if a job is worth doing it's worth doing right'!  The two doughs are quick to pull together and those few extra minutes really does make for a better biscuit which is beautifully soft and yielding. 

chocolate cookie recipe
     



So, here's how to make Triple Chocolate Orange Pinwheel Cookies




print recipe

Triple Chocolate Orange Pinwheel Cookies
These Triple Chocolate Orange Pinwheel Cookies are a twist on a childhood favourite.  Using a popular flavour combination, they're incredibly delicious with a soft and yielding texture punctuated with chocolate chips.  These chocolate cookies are also a great recipe for using up any spare egg yolks.

Details
Hands on time: Bake time:     Yield: 12 good sized pinwheel cookies

Specific Equipment
    Baking Sheet(s)
    Greaseproof Paper  
Ingredients
For the Orange Flavoured Dough
  • 100g Butter, unsalted & softened
  • 50g Golden Caster Sugar
  • 50g Caster Sugar
  • Pinch of Salt
  • 1.5 tsp Orange Extract
  • 1 Egg Yolk
  • 200g SR Flour
  • 2.5 tbsp Milk
For the Chocolate Dough
  • 100g Butter, unsalted & softened
  • 50g Golden Caster Sugar
  • 50g Caster Sugar
  • Pinch of Salt
  • 1 Egg Yolk
  • 160g SR Flour
  • 40g Cocoa Powder
  • 60g Choc chips
  • 3 tbsp Milk
For the Chocolate Drizzle
  •  50g Milk or Dark Chocolate

Method
1. Make the orange flavoured dough. Place the soft butter, sugars and salt into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the orange extract and beat to combine. Add the egg yolk and 2 tablespoons of milk. Beat again. Sieve the flour into the mixture. Use a wooden spoon to bring the mixture together. You're aiming for the dough to be quite thick, but slightly tacky to the touch.  Work in a further half tablespoon of milk if needed. (see note a below).  Set aside. 2. Make the chocolate dough. Place the soft butter, sugars and salt into a good sized bowl and beat together with a wooden spoon or electric beaters until very pale and fluffy. Add the egg yolk and two tablespoons of milk. Beat again. Sieve the flour and cocoa powder into the mixture. Add the chocolate chips. Use a wooden spoon to bring the mixture together. Again you're aiming for the dough to be quite thick, but slightly tacky to the touch.  Add a further tablespoon of milk if required.  (See note a below). Set aside.3. Shape the orange flavoured dough. Cut two pieces of greaseproof paper. Place one on the work surface and spoon the orange flavoured dough onto it.  Place the second sheet on top. Use your hand to flatten it and shape into a rough oblong. Use a rolling pin to roll it out to about 25cm x 20cm. You may need to use the edge of your hand or the side of a wide bladed knife to help create a neat oblong shape. Set aside. 4. Roll out the chocolate dough. Using two more pieces of grease proof paper roll out the chocolate dough in the same way.  Make this slightly wider, about 25cm x 21cm. This will help the rolling process.  5. Roll into a sausage shape. Remove the top piece of greaseproof paper from both of the shaped doughs. Position the chocolate flavoured dough with its long edge nearest to you.  Invert the orange flavoured dough onto the chocolate dough.  Line them up as best you can, keeping the extra 1cm of chocolate dough nearest you uncovered. Remove the top layer of greaseproof paper. Keeping the long edge nearest you roll up the dough into a sausage shape. Use the greaseproof paper to help you do this.  (see note b below).  6. Refrigerate. Roll the sausage shaped dough in the greaseproof paper. Sit it on a tray and place into the fridge to chill for at least 30 minutes. 7. Preheat the oven to 180℃ / 170℃ Fan / Gas 4. Line a baking sheet with greaseproof paper.8. Cut into slices. Remove the dough from the fridge and carefully unwrap. Use a sharp knife to cut the dough into slices, about 2cm thick. Place onto the prepared baking sheet, spacing them well apart to allow them to spread. (see note c below). 9. Bake. Place into the centre of a preheated oven and bake for about 13 - 14 minutes. You may need to rotate the tray after 10 minutes of baking. 10. Cool. Remove the tray from the oven.  If the cookies are touching use a knife to slice between them whilst they are still warm.  After 5 minutes use a fish slice to remove the biscuits from the tray and place onto a cooling rack to cool completely.11. Melt the chocolate. Place the broken chocolate into a glass bowl and place over a pan of warm water, ensuring the water doesn't touch the base of the bowl. Allow the chocolate to melt, using a spatula to stir it periodically. Once melted, remove the bowl from the pan. 12. Drizzle the biscuits with chocolate. Either fill a handmade greaseproof piping bag or disposable one with the melted chocolate. Cut the end from the piping bag and drizzle the chocolate over the cooled biscuits. Alternatively use a teaspoon to drizzle the chocolate. 
Notes: a)  A soft dough allows the mixture to spread out during the bake, and for the two batters to join together.  If it's too dry the cookies will still be nice, but will fail to spread out and wont 'meld' together during the bake.  I used the full quantity of milk listed in the ingredients.  You're likely to need slightly more milk in the chocolate dough compared to the orange flavoured dough. b)  Use the greaseproof paper to help roll the two doughs together in much the same way as you would a swiss roll.  Although these are rustic biscuits, do aim to keep the dough fairly tight, without any gaps in the roll.   c)  The dough should easily unwrap from the greaseproof paper after sufficient chilling.  Chill a little longer if you find that the dough is still tacky.  c)  Depending upon the size of your baking sheet and space in your oven you may need to bake these cookies in batches.  Our baking sheet held 6 well spaced cookies.  Return any dough to the fridge until it can be baked.











Pin Triple Chocolate orange Pinwheel Cookies for later!

 

This chocolate cookie recipe is a childhood favourite, though has been pumped up!  It uses the popular flavour combiation of chocolate orange and has added chocolate for a triple chocolate treat!




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Useful Baking Equipment when making a Triple Chocolate Orange Pinwheel Cookies

 


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16 comments:

  1. I love the flavours in these! Chocolate and orange together is one of my favourite combinations and they look so pretty with the chocolate drizzled over too.

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    Replies
    1. It's one of my faves too Corina....you can't beat a drizzle of chocolate :-)
      Angela x

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  2. Chocolate and orange is such a fresh and delicious combination! These pinwheel cookies look so dark and sinful and yummy too! And I adore your moms recipe book..Things like these are the little treasures of life :) Love this post Angela!

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  3. Wow - now that's a biscuit! Love the idea of triple chocolate, and yes, I am totally on board with the chocolate and orange combo!! My mum has an equally battered old recipe book which she still uses...I do agree, they are lovely to look at and reminisce about all the lovely things we made as children...one of my particular memories is of a biscuit we called 'Mary biscuits' because Mum was given the recipe by a lovely old lady called Mary...we never called them 'chocolate biscuits' or 'fork biscuits' (which is what they were) always 'Mary biscuits'! Thanks for linking up to #CookBlogShare :-D Eb x

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    Replies
    1. :-) They're quite generous of size too which is no bad thing ;-)
      Old recipe books are so special aren't they - and even nore so when they're put together by our nearest & dearest :-) I love the name of 'Mary Biscuits', it definitely sounds like they couldn't be anything else Eb, you'll have to bring it to the blog :-)
      Angela x

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  4. Your cookies look so yummy, and chocolate orange is an unbeatable flavour! Thanks for linking up to #TreatPetite

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  5. chocolate and orange is one of my favourite baking flavour combos and these cookies are so delectable and I can just imagine how delicious they are! I love the battered recipe book of your mums, I have recipes written out by my mum and my nanny which I still have and use - lovely x
    thank you for linking up to #Bakeoftheweek x

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    Replies
    1. It's such a lovely combo isn't it Jenny :-) Those old recipes selected by our parents and grandparents are just fab - I love seeing them written out in their hand - it always makes me smile.
      Angela x

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  6. Oh how lovely that you've got your mum's recipes. I would love to think my kids did the same. Your pinwheel cookies look fabulous too, and I'm sure my kids would love to bake them. Commenting as BritMums Baking Round-up Editor.

    ReplyDelete
    Replies
    1. Thankyou Julie, it's so lovely that my Mum held onto her childhood recipe book for all of these years so that we can look back on it and make the things she made back then again.
      Angela x

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  7. I'm all for pimping up an old recipe..... and what a recipe this is! Love the chocolate-orange combo however it comes, but these cookies look so crumbly and melt in the mouth. Delicious! x

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  8. This are so pretty! Choc-orange is such a great flavour combination too! x

    ReplyDelete
    Replies
    1. Thankyou Midge, it's one of my fave combos :-)
      Angela x

      Delete

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