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chocolate viennese dipped whirls cookies

Chocolate Dipped Viennese Whirls

Mateja Zvirotic Andrijanic
Chocolate-dipped Viennese Whirls with crisp edges, delicate texture, and a smooth chocolate finish. These beautiful, elegant European style cookies are made with simple ingredients, but they do taste like you bought them in a pastry shop!
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Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 30 minutes
Course Cookies, Dessert
Servings 50 cookies
Calories 76 kcal

Equipment

  • stand mixer (or hand mixer)
  • piping bag
  • star nozzle (I'm using 1M)
  • 2 baking trays
  • parchment paper
  • cooling rack

Ingredients
  

FOR COOKIE DOUGH

  • 240 g butter (unsalted, very soft)
  • 65 g powdered sugar
  • pinch of sea salt
  • 230 g all-purpose flour
  • 50 g cornstarch
  • 25 g unsweetened cocoa powder
  • 1 tsp coffee liqueur (or vanilla extract)
  • 1-2 tbsp milk (only if needed)

FOR DIPPING AND DECORATING

  • 120 g dark chocolate (60 or 75% cocoa, melted)
  • sprinkles, finely chopped nuts (optional)

Instructions
 

  • In a mixing bowl, beat the softened butter until smooth. Add sifted icing sugar and a pinch of salt, and beat again until light and fluffy.
  • In a separate bowl, sift together flour, cocoa powder, and cornstarch. Add them to the butter mixture along with the coffee liqueur or vanilla extract. Mix on low until just combined.
  • If the dough feels too stiff to pipe, add 1/2 tbsp of milk until the texture becomes soft but not runny.
  • Fit a paping bag with a star nozzle (or some other nozzle if you want to get a different look and shape). Fill the bag with the cookie dough and pipe swirls onto a baking tray lined with parchment paper. You can do rosettes, tight S/shapes, small spirals... be creative!
    Leave space between each cookie because they will spread slightly.
  • Now, this step is important: chill the piped cookies for 20-30 minutes. You can do it in the fridge or, I like to do it on my balcony during winter. This step will prevent excessive spreading of Viennese whirls and will keep the ridges sharp.
  • Bake them at 170°C (338°F) for 11-12 minutes, depending on their size. Cool on the tray for 5 minutes, then transfer to a cooling rack.
  • Melt the chocolate. Dip each cooled cookie halfway, gently shaking off excess chocolate.
  • Place on parchment paper until fully set.
    Optional: add Sprinkles or finely chopped nuts while the glaze is still wet.
Tried this recipe?Let us know how it was!

Nutrition

Serving: 1cookieCalories: 76kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 32mgPotassium: 31mgFiber: 1gSugar: 2gVitamin A: 121IUCalcium: 5mgIron: 1mg

Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.