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CHOCOLATE PINWHEELS

These little round cookies pack an intense taste, thanks to interlocking swirls of chocolate and cream cheese. They’re somewhat like refrigerator cookies: rolled and then sliced off a log as you bake them. Indeed, you could keep the logs tightly covered in the refrigerator for up to 3 days, slicing off and baking up cookies as you want them.

MAKES A LITTLE LESS THAN 4 DOZEN COOKIES

FOR THE CREAM CHEESE FILLING

4 ounces cream cheese (regular, low-fat, or nonfat), at room temperature

1/3 cup sugar

1 teaspoon all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3/4 cup sliced almonds

FOR THE CHOCOLATE DOUGH

1 1/2 cups all-purpose flour

1/4 cup cocoa powder, sifted

1/2 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons (3/4 stick) cool, unsalted butter, cut into small pieces 1 cup sugar 1 large egg, at room temperature

1. Make the cream cheese filling by beating the cream cheese and sugar in a medium bowl with an electric mixer at medium speed until light and airy, about 2 minutes. Scrape down the sides of the bowl and beat in the flour and cinnamon, then the vanilla, just until smooth, about 15 seconds. Stir in the sliced almonds with a wooden spoon or rubber spatula, then set the filling aside at room temperature.

2. To make the chocolate dough, whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until uniform; set aside.

3. Clean and dry the electric beaters thoroughly, then soften the butter in a large bowl, using the mixer at medium speed, about 1 minute. Add the sugar and continue beating at medium speed until fluffy and pale yellow, if still grainy, about 1 more minute. Beat in the egg until well incorporated. Turn off the beaters, pour in the prepared flour mixture, and beat at a very low speed just until well mixed, about 30 seconds.

4. Sprinkle a few drops of water on your work surface, then lay out a large sheet of plastic wrap. (The water will help hold the plastic wrap in place.) Gather the dough into a ball and place it in the center of the plastic wrap. Flatten the dough slightly, then cover with a second large sheet of plastic wrap. Roll into a 9 × 16-inch rectangle, rearranging the top sheet of plastic wrap if it bunches up. Peel off the top sheet, then spread the cream cheese filling across the chocolate dough, using an offset spatula or a rubber spatula dipped in a little water. Leave a 1-inch border around all the edges of the chocolate dough.

5. Beginning with one of the long ends of the rectangle, roll the dough up jelly-roll style, using the bottom layer of plastic wrap to help you lift and roll the dough onto itself, but taking care not to get the plastic wrap caught up in the log. Roll tightly but don’t press down—the idea is to have no air pockets—in other words, don’t let the filling mush out the ends. Wrap the log in a new sheet of plastic wrap and refrigerate for at least 4 hours or up to 3 days. You can also freeze the log for up to 1 month; let it thaw in the refrigerator for 2 hours.

6. Position the rack in the center of the oven. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat; set aside.

7. Unwrap the log and slice off cookies a little less than 1/2 inch thick, spacing them about 11/2 inches apart on the baking sheet. Rewrap any unused dough and return it to the refrigerator. The ends of the log have little to no filling—either bake them as plain cookies or discard them.

8. Bake for about 12 minutes, rotating the sheet front to back halfway through baking, until the cookies are firm and set but the tops are slightly soft. Cool on the baking sheet for 2 minutes, then use a metal spatula to transfer the cookies to a wire rack to cool completely. Cool the baking sheet for 5 minutes before baking additional batches; if using parchment paper, replace it if it’s crackly, browned, or torn.

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