Gorgeous Two Toned Cookies
Delight your taste buds and impress your guests with these *Gorgeous Two-Toned Cookies*! Featuring a striking duo of buttery vanilla and rich chocolate dough, these cookies not only taste incredible but are also visually stunning, making them perfect for special occasions or everyday treats. With a simple twist or elegant edge-to-edge pairing, they offer customization to suit any aesthetic. This recipe combines basic pantry staples like unsalted butter, cocoa powder, and all-purpose flour, with an easy-to-follow process that includes key techniques like dough chilling for precision and decorative assembly. Ready in under an hour and yielding 24 delectable cookies, these crowd-pleasers are perfect for sharing or gifting. Whether you enjoy them as a snack, dessert, or paired with a hot cup of coffee, these two-toned cookies are sure to become a household favorite!
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Ingredients
- 225 grams unsalted butter
- 150 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 280 grams all-purpose flour
- 25 grams unsweetened cocoa powder
- 0.25 teaspoons salt
Directions
Step 1
In a large mixing bowl, cream the butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
Step 2
Add the vanilla extract and egg, and mix until well combined.
Step 3
Gradually add the flour and salt to the wet ingredients, mixing on low speed until the dough comes together.
Step 4
Divide the dough in half evenly. Place each half in a separate bowl.
Step 5
In one bowl, leave the plain vanilla dough as is. In the other bowl, sift in the cocoa powder and mix until fully incorporated to create the chocolate dough.
Step 6
Wrap each half of the dough in plastic wrap and chill in the refrigerator for 20 minutes for easier handling.
Step 7
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Step 8
On a lightly floured surface, roll out the vanilla and chocolate dough separately to approximately 1/4 inch (0.6 cm) thickness.
Step 9
Cut equal-sized rectangles or strips from each dough. Pair one vanilla piece with one chocolate piece by gently pressing them together along their edges.
Step 10
For a more decorative effect, you can twist two colors together, roll them into a log, and slice into cookie rounds.
Step 11
Place the cookies onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between them.
Step 12
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but not browned.
Step 13
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 14
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
| Serving size | 739.9 grams (739.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3386 |
| Total Fat 203.90g | 261% |
| Saturated Fat 116.50g | 583% |
| Cholesterol 684mg | 228% |
| Sodium 698mg | 30% |
| Total Carbohydrate 380.60g | 138% |
| Dietary Fiber 16.60g | 59% |
| Total Sugars 152.50g | |
| Protein 41.80g | 84% |
| Vitamin D 41IU | 205% |
| Calcium 146mg | 11% |
| Iron 18mg | 99% |
| Potassium 815mg | 17% |
Source of Calories