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Cookies | Chocolate Recipes | Christmas Recipes

Chocolate whirls

Amaze you family and friends with these attractive chocolate cookies that melt in your mouth.

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You are going to love these simple chocolate cookies that are all about chocolate. They are light and crumbly and so delicious. Plus, they are ideal addition to any cookie tray. They are super chocolatey thanks to the real chocolate we used and quality cocoa powder.

These chocolate orange whirls are so simple to make, you should definitely give these a try over the next Christmas holidays. They look gorgeous when served for afternoon tea.

If you adore simple chocolate cookies, why to try our chocolate amaretti. Or, how about these elegant almond flour biscotti at afternoon tea?


What you'll need for chocolate whirls

These chocolate cookies are so simple but yet they contains a range of super quality ingredients. They are buttery which means, they call for butter - just be sure it's very very soft (you can even take it from the fridge the day before to ensure it's soft enough).

Mascarpone cheese with its creaminess make these cookies so soft. Melted dark chocolate (use quality chocolate brand you usually use in your chocolate recipes) and pure cocoa powder are what makes these cookies chocolate heaven.

Other ingredients are plain flour, icing sugar, cornstarch (for the softness), some salt, milk (for crunchiness) and a touch of orange in the form of freshly grated orange zest.


Making the dough for chocolate whirls

The dough for these chocolate cookies is fairly simple, you will need a set of bowls, electric hand mixer, piping bag and a baking tray. Let's see how to whip up the dough for the cookies:

  1. Combine together PLAIN FLOUR, BAKING POWDER, CORNSTARCH, COCOA and SALT.

  2. Melt DARK CHOCOLATE - in a double boiler.

  3. Cream BUTTER (very soft), MASCARPONE (very soft) and ICING SUGAR until fluffy the add melted chocolate and milk and beat for a few minutes.

  4. Mix in DRY INGREDIENTS into two additions until you get a smooth dough. The cookie dough should be soft enough to be pushed through a cookie press, or piped onto a baking sheet using a pastry tip.

  5. For the detailed instructions check the recipe card below.


Useful tip

Making the dough is fairly simple but you definitely need to have the butter very soft - otherwise you'll be straining just to get the dough through your piping bag.

Piping the whirls

Now it's time for piping the whirls. Prepare 2 baking sheets lined with baking paper.

Making a proper circles may be tricky but we have a great solution. Using a 5cm round cookie cutter draw 16 circles on each baking paper, spaced well apart. Turn the paper over so the pencil marks are underneath.

You will need a piping bag fitted with a large open star tip. We tried different piping tips and found that Wilton 1M (8mm at tip end) works best for these cookies.

Spoon the dough into a piping bag (don't overfill it) and pipe the cookie dough slowly and evenly into a whirl. Start piping on the inside edge and pipe a swirls ending in the middle. Once baked, cookies will have the pretty pattern on the top.

If having a hard time getting the dough to release, put the piping bag in a warm location for a few minutes.

A few useful tips

  • The cookie dough should be soft enough to be pushed through a cookie press, or piped onto a baking sheet using a pastry tip as I’ve done here.

  • Don't overfill the pastry bag - it will be easier to manipulate with it.

  • If having a hard time getting the dough to release, put the piping bag in a warm location for a few minutes.
  • If having a hard time getting the dough to release, put the bag in a warm location for a few more minutes.

The cookie dough should be soft enough to be pushed through a cookie press, or piped onto a baking sheet using a pastry tip as I’ve done here. I’ve used a couple of different tips but found that the Ateco #826 open star tip works best to create the perfect sized star.

Making ahead chocolate whirls

As these cookies needs some effort and time you can split the making into two days. Make the dough and bake cookies the first day and place them in an airtight container. Make the orange curd the next day, then combine with mascarpone and finally sandwich the cookies together.

Storing chocolate whirls

These decorative cookies will keep best in an airtight container for 1-2 days but are best on the day they're made. 

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chocolate orange whirls

MAKES: 32 Cookies
COOKS IN: 30 Minutes Plus Cooling Time
LEVEL: Easy

KITCHEN ESSENTIALS FOR THIS RECIPE:

Digital Kitchen Scale | Electric Hand Mixer | Mixing Bowls| Citrus Squeezer | Citrus Zester | Small Strianer | Balloon Whisk | Silicon Spatula | Heavy-Based Saucepan | Baking Sheet | Baking Paper

INGREDIENTS

  • 160g (1 1/3 cup) plain flour
  • 1/2 teaspoon baking powder
  • 30g (1/4 cup) cornstarch
  • 15g (1/4 cup) cocoa powder
  • 1 pinch of salt
  • 40g quality dark chocolate
  • 120g (9 tbsp) butter, very soft
  • 80g mascarpone, very soft
  • 40g (1/2 cup) icing sugar
  • 60ml milk
  • 1 tablespoons finely grated orange zest

METHOD

  1. Preheat the oven to 180°C (320°F) and line 2 large baking sheets with baking paper. Draw 16 even circles on each baking sheet using a 5cm round cutter then turn the paper over so the pencil marks are underneath.

  2. Combine plain flour, baking powder, cornstarch, cocoa powder and salt in a medium bowl.
  1. Melt the chocolate in a bowl set over a pan of gently simmering water. Leave aside to cool slightly.

  2. Cream together the butter, mascarpone and icing sugar using an electric hand mixer until the mixture is light and fluffy.

  3. Add melted chocolate and milk and beat for a minute until combined.

  4. Add dry ingredients into 2 additions beating between until they are well combined. The dough should be very smooth and stiff enough for piping. If it's too thick add a few tablespoons of milk to get pipeable consistency.

  5. Spoon the dough into a piping bag fitted with a large open star nozzle (10mm) then slowly and evenly pipe 5cm whirls onto the baking sheets, leaving 2cm between each one. Bake for 9-10 minutes or until the firm to touch. Cool on the sheet for a few minutes then carefully transfer to a cooling rack.

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