Description
These delicious chocolate swirl cookies combine rich vanilla and chocolate flavors in a delightful treat perfect for any occasion.
Ingredients
Scale
- 2 and 2/3 cups all-purpose flour (spooned & leveled)
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature (16 Tbsp; 226g)
- 1 cup granulated sugar (200g)
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 2 Tablespoons unsweetened natural or dutch-process cocoa powder (10g)
- 1 Tablespoon milk (15ml)
- 1/2 teaspoon espresso powder (optional)
- 6 ounces white, semi-sweet, or dark chocolate, finely chopped (170g; see Note)
- optional: sprinkles
Instructions
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium-high speed until creamed, about 3 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, egg yolk, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and beat again as needed to combine.
- Add the flour mixture to the wet ingredients and mix on low speed until combined. Dough will be thick and sticky. Remove from the mixing bowl.
- Divide the dough in half. Place half of the dough back into the mixing bowl. Add the cocoa powder, milk, and espresso powder (if using). Beat on low speed until dough is combined.
- Form each dough into a 1-inch-thick rectangle block, about 4×5 inches in size. Wrap both dough blocks up and refrigerate for 60–90 minutes.
- Remove vanilla dough from the refrigerator and unwrap
- Lightly flour a piece of parchment paper and roll out the vanilla dough into an 8×14-inch rectangle. Refrigerate again if necessary.
- Roll the chocolate dough out to an 8×14-inch rectangle. Align the chocolate dough on top of the vanilla dough and flatten gently.
- Tightly roll the two doughs together from a long side, ensuring no gaps. Cut into two 7-inch-long logs.
- Wrap each log and refrigerate for 2 more hours or up to 4 days.
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper.
- Slice each log into 14 1/2-inch-thick cookies. Arrange cookies about 2 inches apart on the sheets.
- Bake for 14–15 minutes or until very lightly browned around the edges. Allow cooling on the baking sheet for 5 minutes before transferring to a wire rack.
- Coarsely chop the chocolate. Melt in a double boiler or microwave, stirring every 20 seconds until smooth. Dip half of each cooled cookie into the chocolate. Add sprinkles if desired.
- Allow chocolate to set completely at room temperature or in the refrigerator.
- Cookies stay fresh covered at room temperature for 1 week. Refrigerate cookies dipped in chocolate after a few days.
Notes
- You can use cocoa powder as your flour for handling and rolling the chocolate dough.
- If the dough is too warm, chill the cookies on the baking sheet for 10 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie