Vanilla and Chocolate Swirl Cookies are one of the best, rich and buttery, with a classic combination of vanilla and chocolate.
Source: Home Cooking Adventure
Ingredient
Generates about 30 cookies
Vanilla powder
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) of baking sugar
1 egg yolk
1 teaspoon (5g) vanilla extract
1 1/4 cups (160g) all-purpose flour
1/4 teaspoon (1g) salt
Chocolate powder
1/2 cup (113g) unsalted butter, room temperature
1/2 cup (100g) of baking sugar
1 egg yolk
1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder
1/4 teaspoon (1g) salt
1. Prepare vanilla powder. In a large bowl, beat cream butter and sugar for about 3-5 minutes until creamy. Add the egg yolks and vanilla extract and mix until well combined. Use a wooden spoon or spatula to mix the flour and salt. Wrap the dough in cling film and shape into a rectangle.
2. Prepare the chocolate dough. In a large bowl, beat cream butter and sugar for about 3-5 minutes until creamy. Add egg yolks and mix until well combined. Using a spatula or wooden spoon, mix together the flour, cocoa powder and salt. Wrap the dough in cling film and shape into a rectangle.
3. Refrigerate vanilla and chocolate powder for 1-2 hours.
4. Roll the vanilla dough into a 9×12 inch (23x30cm) rectangle on parchment paper. Use flour to make sure the roll doesn’t stick.
5. Roll the chocolate dough into a 9×12 inch (23x30cm) rectangle on parchment paper. Use flour to make sure the roll doesn’t stick.
6. Flip the chocolate dough over the vanilla dough. Roll up into a log, cover and refrigerate for 1 hour.
7. Preheat oven to 350F (180C). Line two parchment paper baking sheets.
8. Cut the log into ¼ inch (6mm) thick cookies. Place the cookies on the prepared baking tray with space between them.
9. Bake for 12-15 minutes or until lightly golden on the edges.
10. Let the cake cool on the baking sheet for 5 minutes. Cool completely on a cooling rack.
