Chocolate Pinwheels

If the waxed paper wrinkles when you are rolling out the dough for these triple chocolate beauties, peel off the paper and replace it before continuing.

INGREDIENTS

Basic Cookie Dough (see recipe index for this)
1/3 cup(s) miniature semisweet chocolate chips
1/4 cup(s) confectioners' sugar
1 ounce(s) unsweetened chocolate, melted
2 tablespoon(s) unsweetened cocoa powder
2 tablespoon(s) all-purpose flour

DIRECTIONS

Prepare Basic Cookie Dough

Divide in half; transfer half to another bowl. Stir chips, sugar, chocolate, and cocoa into half. Stir flour into plain dough.
On sheet of waxed paper, roll chocolate dough into 14" by 10" rectangle. Repeat with plain dough. Turn over plain rectangle, still on waxed paper, and place, dough side down, on top of chocolate rectangle so that edges line up evenly. Peel off top sheet of waxed paper. If dough becomes too soft to work with, refrigerate 10 minutes. Starting from long side, tightly roll rectangles together, jelly-roll fashion, to form log, lifting bottom sheet of waxed paper to help roll. Cut log crosswise in half. Wrap each half with plastic wrap and freeze 2 hours or refrigerate overnight.
Preheat oven to 350 degrees F. With sharp knife, cut 1 log (keep other log refrigerated) crosswise into 1/4-inch-thick slices. Place slices, 2 inches apart, on ungreased large cookie sheet. Bake cookies 10 to 12 minutes or until lightly browned. Transfer cookies to wire racks to cool. Repeat with remaining log.
Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.