Chocolate Striped Cookies
Indulge your sweet tooth with these elegant Chocolate Striped Cookies, a delightful blend of buttery vanilla and rich cocoa flavors in every bite. Perfectly sweetened and visually striking, these cookies feature an eye-catching layered design created by rolling together vanilla and chocolate dough. With a simple swirl of classic ingredients like all-purpose flour, cocoa powder, and pure vanilla extract, these cookies deliver a burst of flavor and texture that's irresistibly satisfying. Perfect for holiday gift-giving, afternoon tea, or simply satisfying a chocolate craving, these decadent treats bake to perfection in under 15 minutes and are guaranteed to impress. Whether you're after a creative baking project or an easy make-ahead dessert, these striped cookies are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 whole Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well combined.
Gradually mix in the dry ingredients until the dough is just combined.
Divide the dough in half. To one half, add the cocoa powder and mix until fully incorporated.
Roll out both the plain and chocolate dough separately between sheets of parchment paper to about 1/4-inch thickness.
Carefully lay the chocolate dough over the vanilla dough. Using the parchment paper to assist, roll the combined doughs into a log. Wrap it securely in plastic wrap and refrigerate for at least 1 hour or until firm.
Unwrap the chilled dough and slice into 1/4-inch rounds.
Place the cookie slices on the prepared baking sheets, about 1 inch apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Calories |
3785 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 128.3 g | 642% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 703 mg | 234% | |
| Sodium | 1738 mg | 76% | |
| Total Carbohydrate | 469.0 g | 171% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 202.9 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 191 mg | 15% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1354 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
