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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Recipe Information
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
Instructions
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).
Add the vanilla extract and egg, and mix until well combined.
Gradually add the flour and salt to the wet ingredients, mixing on low speed until the dough comes together.
Divide the dough in half evenly. Place each half in a separate bowl.
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.
Wrap each half of the dough in plastic wrap and chill in the refrigerator for 20 minutes for easier handling.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out the vanilla and chocolate dough separately to approximately 1/4 inch (0.6 cm) thickness.
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.
For a more decorative effect, you can twist two colors together, roll them into a log, and slice into cookie rounds.
Place the cookies onto the prepared baking sheets, leaving about 1 inch (2.5 cm) of space between them.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but not browned.
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.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
3386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.9 g | 261% | |
| Saturated Fat | 116.5 g | 582% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 698 mg | 30% | |
| Total Carbohydrate | 380.6 g | 138% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 152.5 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 146 mg | 11% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 815 mg | 17% | |
*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.
