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1
Make dough: Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
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2
Add whole eggs and the salt, and mix until combined.
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3
Mix in milk and vanilla.
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4
Reduce speed to medium-low.
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5
Add flour a little at a time, and mix until just combined.
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6
Remove half of the dough from mixer; set aside.
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7
Add cocoa powder to remaining dough.
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8
Mix on low speed until combined.
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9
Form bulls-eyes: Roll out one-quarter of the chocolate dough on a lightly floured surface to a 12-inch rod about 3/4 inch thick.
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10
Transfer to a baking sheet; refrigerate until firm, about 20 minutes.
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11
Roll out half of vanilla dough on lightly floured parchment to a 12 by 4-inch rectangle about 1/2 inch thick.
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12
(It should be as long as the chocolate rod and just wide enough to wrap around the rod.)
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13
Transfer to a baking sheet, and refrigerate until firm, about 20 minutes.
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14
Brush top of vanilla dough with egg white, then place chocolate rod along length of vanilla dough.
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15
Roll vanilla dough with your hands to enclose the chocolate rod.
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16
Trim excess.
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17
Gently pinch dough to seal.
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18
Refrigerate until firm, about 20 minutes.
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19
Form spirals: Roll out remaining chocolate dough on a lightly floured piece of parchment paper to 1/4 inch thick.
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20
Roll out remaining vanilla dough on a lightly floured piece of parchment paper to 1/2 inch thick.
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21
Trim doughs to two 9 by 6-inch rectangles.
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22
Refrigerate until firm, about 20 minutes.
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23
Brush egg white onto top of each rectangle, then place vanilla dough on top of chocolate dough.
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24
Starting at one long side, roll up dough.
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25
Gently pinch and press the edge of the roll to seal it.
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26
Refrigerate until firm, about 20 minutes.
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27
Bake cookies: Preheat oven to 350F.
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28
Cut logs crosswise into 1/4-inch-thick rounds.
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29
Space 1 inch apart on baking sheets lined with parchment paper.
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30
Bake until firm but not browned, 12 to 15 minutes, rotating sheets halfway through.
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31
Let cool on sheets 3 minutes, then transfer to wire racks to cool completely.
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32
Cookies can be stored in airtight containers at room temperature up to 3 days.
