These buttery and lightly sweet Viennese Whirls are dipped in dark chocolate for a cookie that’s simple yet delicious and elegant.
I’ve shared classic Viennese Whirls before, the kind that sandwich sweet buttercream and tart jam. But these are a little bit different.
Turns out that when you dip them in chocolate, they are just as delicious, every bit as elegant, and it’s just as difficult to not eat all of them in one sitting. Voice of experience speaking here.
These cookies really are the perfect accompaniment to a cup of something warm, whether it a mug of steaming tea, creamy hot chocolate, or morning coffee. They’re a softer version of a shortbread, with an soft, crumble texture that literally melts in your mouth. They also tend to melt off the plate.
They’re a fairly simple cookie, just four ingredients. But they’re unique because of the piping—it gives you so much room for creativity. Some of these were squiggles, just going back and forth 3 or 4 times. A few were figure eights. You could also make traditional rounds for dipping instead of sandwiching, just to mix it up. It’s really up to you!
A few pointers to make these cookies even easier to make and eat:
Make sure that the butter is very, very, soft. It’s the only liquid ingredient, and it’s a semi-liquid. So if it’s not extremely soft, the dough will be very stiff and impossible to pipe.
Usually, I use and recommend disposable bags for super easy clean up. However, I like to use the bag and tips from this piping set. The cloth bag is sturdier and will be easier to use.
If you’ve piped the cookies and the dough seems overly soft, you can pop the baking trays in the fridge for 10-15 minutes. This will help them hold their shape in the oven and not melt a flat cookie.
Because the cookies are so soft, they can crumble when you try to dip them in the chocolate. However, if you freeze them on a baking sheet they’re a little bit sturdier. You can return them to the same baking sheet after dipping them in the chocolate.
Two notes about the chocolate dipping process: first, be sure to line your baking tray with parchment paper. Second, get them back in fridge or freezer after dipping to make sure that the chocolate hardens quickly and completely.
Chocolate Dipped Viennese Whirls
Recipe adapted from the BBC by Rebecca Neidhart
Makes about 24 cookies
Active Time: 30 minutes || Baking Time: 8-10 minutes per tray
1 cup of very soft butter
1/2 cup powdered sugar
1 1/2 cups all-purpose flour
2 Tbsp. corn starch
1 cup dark chocolate, chopped, or chocolate chips
Preheat the oven to 375° and line a two baking sheets with parchment paper or a silicone baking mat.
With a hand mixer, beat the butter and sugar until light and fluffy. Add in the flour and cornstarch and mix in until completely combined.
Fit a piping bag with a large star nozzle (something along these lines), then fill it with the dough. Pipe out the cookies into whatever shapes and designs you would like, then bake for 12-15 minutes, or until the edges of the cookies are barely beginning to turn golden brown. Remove the cookies from the oven, place on a cooling rack and cool completely.
Once the cookies have cooled, melt the dark chocolate over a double boiler or in the microwave at 10-15 second intervals, stirring between each to prevent them from burning. Once it is all melted and smooth, dip the cookies in it at a diagonal and allow any excess chocolate to drip off. Handle the cookies carefully, as they are somewhat delicate. Place them on a lined baking sheet, then put them in the fridge to allow the chocolate to harden.
Store in an airtight container for 4-5 days, or freeze.