Dark Chocolate Viennese Whirls

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Use a high-quality chocolate for the best flavor.

2. 2

   Whisk together flour, confectioner's sugar, and baking soda.

3. 3

   Add cold butter and use a pastry blender or fingertips to work it into the dry ingredients until crumbly.

   Tip: Be careful not to overwork the dough.

4. 4

   In a separate bowl, whisk together eggs, vanilla extract, and heavy cream.

   Tip: Make sure the eggs are room temperature for the best results.

5. 5

   Melt dark chocolate in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a thermometer to ensure the chocolate reaches 115°C (239°F).

6. 6

   Pour the melted chocolate into the flour mixture and stir until just combined.

7. 7

   Fold the egg mixture into the chocolate mixture until just combined.

   Tip: Be careful not to overmix.

8. 8

   Melt semisweet chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Use a thermometer to ensure the chocolate reaches 115°C (239°F).

9. 9

   Pour the melted chocolate into the dough and fold until just combined.

10. 10

    Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 5cm of space between each cookie.

    Tip: Make sure the balls are evenly sized for even baking.

11. 11

    Bake for 15-20 minutes, or until the edges are set and the centers are just slightly soft.

    Tip: Avoid overbaking, as this can make the cookies dry.