Round and Round We Go
In the summer of 1979, I traveled across (most of) the country in a bus with the Youth Symphony of the United States. It was a fantastic experience, and one of the final performances we gave on tour was at the Kennedy Center in Washington, DC. I was selected to perform the Concerto for Double Bass by Karl Ditters von Dittersdorf. My (proud) parents came down from Philadelphia for the performance and we dined beforehand at the renowned (infamous?) Watergate Hotel, adjacent to the concert hall.
One of my favorite memories after our dress rehearsal was going to the Watergate Pastry Shop on the lower level of the hotel. Apparently, it is still in business (since 1966). My favorite cookies there were the Chocolate Swirl Butter Cookies — slightly sweet with just a hint of cocoa. Honestly, I don’t think I’ll ever be able to replicate them, but this version keeps the memory alive.
~ David
Chocolate Swirl Butter Cookies
To print this recipe, please click the small printer icon below.
Ingredients
- 16 tablespoons unsalted butter, room temperature
- 3/4 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 4 teaspoons cocoa powder
Instructions
- Cream butter and sugar together in a standing mixer (or by hand), then add egg yolks and vanilla. Mix well. Slowly beat in the flour until the dough comes away from the sides of the bowl. Divide the dough into two equal pieces; wrap one piece and set aside in the refrigerator. Add the cocoa powder to the other piece; blend until the cocoa is completely mixed in. Wrap the chocolate dough and put in the refrigerator. Allow the dough to chill for at least one hour.
- Roll each piece of dough into a thin (1/8 inch or less), even-thickness rectangle. If the dough doesn’t make a perfect rectangle, pull pieces of dough from other areas to make as much of a rectangle as possible.
- Place the chocolate rectangle of dough on top of the vanilla dough. Roll it out a little to make the layers adhere. Cut the dough in half lengthwise into two long rectangles. This will make it easier to roll. Very carefully, starting at one of the short sides, tightly roll the dough into a cylinder. It helps to use a dough scraper or spatula in the process. Repeat with the other half of the dough. When finished, tightly wrap the two cylinders and place them in the refrigerator for 1 hour or overnight. (See Note)
- Preheat oven to 350°F.
- Remove the dough cylinders from the refrigerator, and slice into 1/4-inch discs; place cookies on a parchment-lined baking sheets, at least 1 inch apart. Bake for 13 minutes, or until the bottom rim of the cookies is lightly golden brown.
- Makes 4 dozen.
- Notes:
- – I bake half the dough at a time, leaving the second half in the fridge until ready to bake.
- – These dough rolls can be tightly wrapped — I triple wrap them — and frozen for up to 1 month. Slice them with a very sharp knife and bake. They may take a few seconds longer in the oven when frozen.
- – Don’t be too concerned if the dough breaks when you roll it out. Just patch it back together.
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Susan Manfull
June 10, 2023 at 5:07 amWonderful memory ~ thanks for sharing what led you to the Watergate and these delicious cookies!
Can the dough be frozen? Or, is it better to make all the cookies and freeze some? (They look dangerously good!)
Cocoa & Lavender
June 10, 2023 at 7:16 amThanks, Susan! Yes, the dough freezes well. I baked half a batch and froze the other.
Thanks for asking this — I will add it to the recipe!
Carolyne
June 10, 2023 at 6:53 amA great story and perfect sweet treat
Cocoa & Lavender
June 10, 2023 at 7:16 amThanks, Carolyne!
Fran @ G'day Souffle
June 10, 2023 at 8:01 amAfter seeing your recipe, I could kick myself! I posted a similar recipe years ago (Chocolate and Vanilla Swirl Cookies), except your spiral design came out a lot cleaner than mine (my spirals were wobbly looking). Then I noticed that your recipe was a lot simpler- I wound up making two separate batches of dough (vanilla and chocolate) while you made one batch and then separated the two flavors. Now I feel like making another batch and then re-photographing it! Thanks for the inspiration!
Cocoa & Lavender
June 10, 2023 at 9:37 amThanks, Fran. I really thought I could’ve done better with the swirl, but maybe next time! Let’s keep each other posted over time…
Mad Dog
June 10, 2023 at 8:24 amThat sounds fantastic – playing the Concerto and dining at the Watergate Hotel!
Those cookies look fabulous, almost like slices of Swiss Roll!
Cocoa & Lavender
June 10, 2023 at 9:38 amGosh, it does look like a Swiss roll! It was a really great summer in my life, MD, and it was fun, going back over photos and programs.
Eha
June 10, 2023 at 3:58 pmOh David – I may not be rushing into the kitchen to bake the biscuits but I thank you so much for sharing such a wonderful memory . . . I have oft wondered whether you still play for your own and others pleasure . . . And, on a very different note I am just delighted by your romantic whimsy of the mise en place 🙂 !
Cocoa & Lavender
June 11, 2023 at 7:29 amI don’t play any longer, Eha. I donated my bass to my alma mater so that a student from abroad could used it without having to spend thousands of dollars transporting theirs to the US.
Glad you like the set up photo. It was fun!
sherry
June 10, 2023 at 9:15 pmthey look so pretty David. There’s just something about a good swirl 🙂 What wonderful memories you have of your musical endeavours too. I was just reading a post by Nancy of Dreams of sourdough blog and she had made a choc swirly loaf. Must be in the ether…
Cocoa & Lavender
June 11, 2023 at 7:31 amHmmm – chocolate swirl sourdough loaf. Fascinating. Yep, I think it’s in the ether! Glad you like the cookies and the story, Sherry.
angiesrecipes
June 11, 2023 at 2:37 amThey look buttery and literally melt in mouth. I usually bake this kind of cookies during the holiday season and now you have me crave some in this hot summer time, David. I love those cute measuring spoons too.
Cocoa & Lavender
June 11, 2023 at 7:32 amI really never thought about the seasonality of cookies before, Angie (though I know holiday cookies are a big thing). I tend to make them more in the summer because a cookie or two is a nice light dessert in our hot desert nights.
Jeff the Chef
June 11, 2023 at 7:35 amSuch a classic cookie! It would make a great simple dessert, and would be so easy to make ahead. Also a fantastic addition to a holiday cookie platter. I’ll keep it in mind for that. What a great trip that orchestral tour must have been, and how amazing to have been able to play a concerto at the Kennedy Center!
Cocoa & Lavender
June 11, 2023 at 7:39 amThat is indeed one of the benefits of this cookie… it is easy to make an advance, and have them ready for the future. Sometimes, I will slice and bake just a few of the time (so I don’t eat the entire tray).
The first time I played the concerto on the tour was in Chicago, Jeff. No place special, but it was a lot of fun.
Ronit Penso
June 11, 2023 at 4:14 pmSuch a heart warming story!
These cookies are so whimsical and tasty. I’ve been making a version of these for many years, and they’re always loved by all. 🙂
Cocoa & Lavender
June 23, 2023 at 1:59 pmHow could they not be loved? Butter and sugar and chocolate?
Gerlinde de Broekert
June 11, 2023 at 11:26 pmWhat a great story David. I enjoyed reading it and I am sure I would love those good looking cookies,
Cocoa & Lavender
June 23, 2023 at 1:57 pmThey are really nice and buttery, Gerlinde – they remind me of cookies I had in Germany.
2pots2cook
June 14, 2023 at 4:16 amBeautiful bites to have for weekends or any holiday, right? Love it !
Cocoa & Lavender
June 23, 2023 at 1:57 pmDavorka – I think I will edit your sentence slightly… “Beautiful bites to have for any day, right?”
Raymund
June 15, 2023 at 5:07 pmThe way you describe the Chocolate Swirl Butter Cookies sounds delightful. While replicating the exact taste and texture may be a challenge, it’s heartwarming to know that you have found a version that helps keep the memory alive. Sometimes, it’s not about replicating an experience perfectly, but rather cherishing the memories and the emotions associated with it.
Cocoa & Lavender
June 23, 2023 at 1:55 pmYou are qa wise man, Raymund. It really is about bringing back the memories and enjoying them.
Jean | DelightfulRepast.com
June 18, 2023 at 8:46 amWhat a wonderful experience. Thank you for sharing that memory with us! Years ago, I occasionally made a chocolate and vanilla dough in the same way that you did and made two different cookies: this kind, that I called pinwheels, and checkerboards. Now I’m too lazy! But your beautiful swirls are tempting me to make a batch.
Cocoa & Lavender
June 23, 2023 at 1:52 pmIt’s funny, Jen, that I didn’t mention that the bakery made checkerboard cookies, too. I think I made them once… the swirls are easier! 🙂
Inger
June 18, 2023 at 1:42 pmLovely story–isn’t it interesting the memories that stick… Yup, feeling all nostalgic myself. My mom used to make these at Christmas so I’ll be back in 6 months!
Cocoa & Lavender
June 23, 2023 at 1:50 pmI know, Inger – I was thinking of Christmas, too… but I tend to cook Christmas-y things all year round. Comforting, I think.
Christina Conte
June 25, 2023 at 9:06 pmThat’s so impressive, David! Good for you, and yes these cookies would hold precious memories for you. Oh, and 1966 was a very good year, haha! 🙂