Chocolate and Vanilla Swirl Cookies are an impressive treat that all cookie lovers will love! Bring a batch to your next cookie swap or bake them to share with friends and family!
I wish that I could make cookies for each and every one of you. Cookies are my favorite thing to share with friends and family. You can never have too many cookie recipes. Have you checked out my Pinterest Board dedicated to cookies? With over 500 cookie recipes, you will find something that everyone will love.
For this year’s annual Food Blogger Cookie Swap, I baked a few batches of Chocolate and Vanilla Swirl Cookies and shipped them off to three other lucky food bloggers. I found the recipe for these cookies from America’s Test Kitchen last Christmas and knew that I wanted to bake them ever since. They are perfect for cookie swaps and shipping. Not only do they taste amazing, but the chocolate and vanilla swirl is pretty impressive as well. Don’t be intimidated by the swirl design, the technique is a lot easier than it looks. I followed the tutorial here. It is really as simple as layering the two cookie flavors on top of each other, rolling the dough and then slicing into cookies.
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
- 3/4 cup granulated 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
- 3/4 cup granulated sugar
- 2 large egg yolks
- 2 teaspoons vanilla extract
Instructions
- 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!
Notes
Nutrition
I ended up putting the chocolate on the outside they looked great!