Vanilla and Chocolate Swirl Cookies one of the best cookies, rich and buttery, with a classic combination of vanilla and chocolate.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 30 cookies
Vanilla dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 tsp (5g) vanilla extract
1 1/4 cup (160g) all-purpose flour
1/4 tsp (1g) salt
Chocolate Dough
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) caster sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 tsp (1g) salt
1. Prepare the vanilla dough. In a large bowl, cream together the butter and sugar for about 3-5 minutes until creamy . Add egg yolk and vanilla extract and mix until well combined. Incorporate flour and salt using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
2. Prepare the chocolate dough. In a large bowl, cream together the butter and sugar for about 3-5 minutes until creamy. Add egg yolk and mix until well combined. Incorporate flour, cocoa powder and salt using a spatula or wooden spoon. Wrap the dough in plastic wrap and shape into a rectangle.
3. Refrigerate vanilla and chocolate dough for 1-2 hours.
4. Roll vanilla dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn’t stick .
5. Roll chocolate dough into a 9×12 inch (23x30cm) rectangle over a parchment paper. Use flour to make sure the rolling pin doesn’t stick .
6. Flip the chocolate dough on top of the vanilla dough. Roll up into a log, cover and refrigerate for 1 hour.
7. Preheat oven to 350F (180C). Line two baking sheets with parchment paper.
8. Slice the log into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking sheets with distance between them.
9. Bake for 12-15 minutes or until slightly golden on the edges.
10. Let the cookies cool on the baking sheet for 5 minutes. Cool completely on cooling rack.
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