Chocolate Swirl Cookies
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
12 mins
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Additional Time
1 hr 15 mins
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Total Time
1 hr 57 mins
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Course
Dessert
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Cuisine
International
Chocolate Swirl Cookies
Description
This recipe creates two separate doughs with similar bases of butter, powdered sugar, starch, flour, and egg. The vanilla dough is flavored with vanilla extract, while the cocoa dough includes black cocoa powder for deep chocolate color and flavor. Both doughs are prepared until crumbly, then combined with eggs and kneaded slightly to form soft, workable doughs that chill for one hour.
After chilling, each dough is rolled out into thin rectangular sheets about 0.3 cm thick. The cocoa dough is placed over the vanilla dough, then tightly rolled into a log to create spiral layers. The roll is frozen to help set shape for slicing and baking.
The resulting cookies have a tender crumb with balanced sweet vanilla and rich chocolate notes. The process highlights both flavor and a visually distinctive swirl pattern in each cookie, making them attractive for serving or gifting.
Ingredients
The vanilla layers
- 100 g butter soft
- 50 g powdered sugar
- 50 g starch
- 140 g flour
- 1 egg large
- 1 tsp vanilla extract
The cocoa layer
- 100 g butter soft
- 50 g powdered sugar
- 50 g starch
- 120 g flour
- 20 g black cocoa powder
- 1 egg large
Instructions
How to make SPIRAL COOKIES:
- The vanilla layer:
- Mix the soft butter with the sugar, starch, and flour until you get a crumbly dough.
- Add the egg and vanilla extract and knead a little to homogenize.
- If the dough is a little soft, add more flour.
- You need a soft dough that is easy to work with, maybe even a little sticky, but it must be a dough that can be stretched.
- Wrap the dough in cling film and refrigerate for an hour.
The cocoa layer:
- Mix the soft butter with the sugar, starch, flour, and cocoa until you get a crumbly dough.
- Add the egg and knead a little to homogenize. If the dough is too soft, add more flour.
- Wrap the dough in cling film and refrigerate for an hour.
- Remove the vanilla dough from the fridge and roll out into a thin rectangular sheet approximately 0.3cm (0.12 inch) thick.
- Proceed in the same way as the vanilla dough.
- Put the cocoa dough on top of the vanilla dough, then tightly roll the two layers.
- Put the roll in the freezer for 10-15 minutes, until it is harden enough to be easily cut into slices.
- Take the roll out of the freezer and cut it into thin slices with a sharp knife.
- Place the spiral cookies on a tray covered with baking paper and bake for about 12-13 minutes in a pre-heated oven on medium heat, until they start to brown slightly on the edges.
- You should get 2 trays of spiral cookies.
- Leave them on a cooling rack to cool, then serve.
- Enjoy!
Notes
User Reviews
Overall Rating
4.9
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