Spiral Cookie

In a warm water bath, melt the chocolate, stirring delicately. Reserve

Mix together the flour, yeast, and salt in a separate bowl. Reserve

In a stand mixer, cream together the butter and confectioners' sugar until smooth

Add the egg and mix for an additional minute

Stop the machine and add the milk and vanilla extract, folding gently with a spatula

Combine the flour mixture and mix until a homogeneous dough forms

Divide the dough into two equal parts

Shape one half into a ball, flatten it slightly, and wrap in aluminum foil

Add the melted chocolate reserved earlier to the remaining dough and mix until fully incorporated

Shape this mixture into another ball, flatten it slightly, and wrap in aluminum foil

Refrigerate both balls for at least 24 hours or for 3 hours

Unwrap the dough and place one portion on a parchment-lined surface

Roll out the dough to the same size as the parchment paper

Wrap the rolled-out dough in aluminum foil and refrigerate for at least 5 minutes

Repeat the process with the second half of the dough

Remove the wrapping from both doughs and place one on top of the other

Gently press down to ensure they adhere

With the help of the parchment paper, roll out the combined dough into a large spiral shape

Wrap in aluminum foil and refrigerate for at least 24 hours or for 3 hours

Precareat the oven to 180°C (medium)

Unwrap the dough and cut it into thin slices

Place them on an ungreased baking sheet, leaving about 3 cm of space between each cookie

Refrigerate for an additional 5 minutes

Bake in the preheated oven until firm and with golden edges (about 10 minutes)

Let cool in the baking sheet and serve

Caliories per serving: 86