Let’s talk cookies for a second. We all like chocolate chip cookies (made with brown butter, please), snickerdoodles, and shortbread. How do we feel about two flavours in one cookie? I’m talking vanilla and chocolate, swirled perfectly together to make a cookie that is the best of both worlds.
I’ve made cookies similar to this before. I loaded the dough up with peppermint extract, coloured some green, some orange and made Irish flag swirl cookies for St. Patrick’s Day.
This recipe is two different flavoured doughs and it comes together a lot faster than my three-colour, same flavour cookie. It’s chocolate and vanilla, but let’s be real it’s mostly chocolate because I like to use dark cocoa powder. So it is kind of dark chocolate with a hint of vanilla. Whatever it is, it works.
Embrace the chocolate vanilla swirl!
These cookies are cute, fun, tasty and easy, which is all you really ever want out of a cookie, right? Make these and I’m pretty sure you’ll be adding them to your regular cookie rotation.
We start by making a butter-sugar-egg mixture. Then we divide it in half, make one the vanilla flavour and the other chocolate. Then, lets roll out the dough to two evenly sized rectangles. The dough is fragile, if it’s too fragile to work with throw it into the fridge for a few minutes before rolling out. Once we have our two rectangles we’re going to place one on top of the other, then roll into a log. Wrap in parchment, palace in the fridge for a while, then slice and bake. Easy!
Serve them with tea or coffee and get to living your best life!
Chocolate Vanilla Swirl Cookies
Ingredients
- 150g (5oz) unsalted butter, softened
- 110g (4oz) sugar
- 1 egg
- Powdered sugar, for dusting
For the vanilla swirl:
- 2 tsp. vanilla extract
- 150g (5oz) all-purpose flour
- 1/4 tsp. baking powder
For the chocolate swirl:
- 35g (1 1/4oz) cocoa powder
- 115g (4oz) all-purpose flour
- 1/4 tsp. baking powder
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream the butter and sugar until light and fluffy, then beat in the egg. Divide the mixture evenly between two bowls. Into the vanilla swirl bowl, add vanilla extract, flour and baking powder and mix to a soft dough. Into the chocolate swirl bowl, add the cocoa powder, flour, baking powder and vanilla extract and mix to a soft dough.
- Dust two sheets of parchment paper with powdered sugar. Roll each ball of dough out into a rectangle of the same size. Slide one layer on top of the other and roll into a tight log, starting with the long end. The dough is fragile so be careful (or refrigerate slightly before rolling out). Wrap the log in parchment paper and refrigerate for at least 15 minutes.
- Cut log into 1/4" slices. Place on prepared baking sheets and bake for 15 minutes, until the bottoms are golden. Transfer to a wire rack to cool completely.
