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 ΒΌ 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.
