Chocolate Whirls

A fairly simple but very enjoyable cookie that is all about buttery goodness and chocolate The texture is light crumbly and extremely satisfying Plus its a gorgeous visually appealing cookieperfect for a holiday platter

Cuisine: American

Main Ingredient: Chocolate

Category: Chocolates and Sweets

Difficulty: 1/10

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recipe by Admin
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Chocolate Whirls

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for the cookies:
1 cupunsalted butter; softened
1/2 cupconfectioners' sugar
1 oz.bittersweet chocolate; melted and cooled
1 1/2 cupsall-purpose flour
2 tablespoonscocoa powder
3 tablespoonscornstarch
1/4 teaspoonfine sea salt
2 tablespoonsconfectioners' sugar; (for dusting)
for the filling:
1 cupunsalted butter; softened
1 1/2 cupconfectioners' sugar
1 oz.bittersweet chocolate; melted and cooled


1In a large bowl, cream butter and sugar until smooth and fluffy. Add the melted chocolate and beat until well blended. In a separate bowl, whisk together the flour, cocoa powder, cornstarch, and salt. Slowly add the dry ingredients to the creamed mixture and beat until fully incorporated. Transfer the batter to pastry bag and pipe the batter into 2-inch rosettes on prepared baking sheets, leaving about a 2-inch space between the cookies. Gently press down any rough edges with your fingertip to smooth and flatten.
2 Bake one sheet at a time on middle shelf of preheated oven for 10 to 12 minutes (rotating baking sheet halfway through baking) or just until a cookie lifts or slides easily without sticking when lightly nudged. Remove the baking sheet from the oven and slide the parchment paper from the baking sheets onto a wire rack. Let cool for a few minutes and then release them from the parchment paper, with a flat spatula, while they are still warm. Finish cooling on the wire rack before using.
3 For the filling: In a medium bowl, cream butter until light and fluffy. Gradually beat in the confectioners'' sugar, a little at a time, until fully incorporated. Add the melted chocolate and beat for 2 or 3 minutes more, until light and fluffy. Spread the filling onto the smooth bottoms of half the cookies, then flip the remaining cookies on top of the filling and lightly press to form sandwiches. Dust lightly with 2 tbsp. confectioners'' sugar.
4 Cookies can be stored in an airtight container at room temperature for up to 10 days.
Christmas Easter
  • Chocolate Whirls

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