Chocolate and Vanilla Swirl Cookies Recipe

How to make Chocolate and Vanilla Swirl Cookies

Ingredients

For the vanilla layer:
2 1/4 cups all-purpose flour
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract

For the chocolate layer:
2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon salt
2 ounces semi-sweet chocolate chips
16 tablespoons (2 sticks) unsalted butter, softened
1/2 cup confectioners' sugar
2 large egg yolks
2 teaspoons vanilla extract

Directions

To make the vanilla layer, whisk the flour and salt together in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.

Add egg yolks and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.

To make the chocolate layer, whisk the flour, cocoa powder and salt together in a medium bowl; set aside. Melt the chocolate chips in a heatproof bowl set over a pot of simmering water. Let cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 5 minutes.

Add egg yolks, cooled chocolate and vanilla until combined, scraping down the side of the bowl as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.

Transfer the dough to a clean counter and divide it in half. Roll each piece of dough into a 6-inch log about 2 inches thick. Wrap the dough tightly in plastic wrap and refrigerate until firm, about 2 hours.

To make the cookies, preheat oven to 325 degrees F. Roll one vanilla dough log into a 12-inch square. Repeat with one chocolate dough log.

Flip the chocolate dough on top of the vanilla dough so that the chocolate dough is layered on top of the vanilla dough. Gently roll over the top with a rolling pin to make the doughs stick to one another. Roll up the dough into one big log, pressing gently as you roll to adhere the dough.

Carefully slice the log into 1/4-inch-thick cookies. Repeat with the remaining two dough logs. Bake 12 to 15 minutes, or until the edges begin to brown.

Let cool and enjoy!


Source: America's Test Kitchen

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