Italian Vanilla and Chocolate Twist Cookies
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Italian Vanilla and Chocolate Twist Cookies
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These Italian vanilla and chocolate twist cookies are a fun spin on a classic cookie made with a vanilla & chocolate cookie dough twisted together.
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Ingredients
VANILLA COOKIE DOUGH
- 1 cup all purpose flour ( you may need to add 1-2 tablespoons more)
- 4¾ tablespoons granulated sugar
- 1 pinch salt (add ¼ teaspoon if using unsalted butter)
- 5⅓ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
CHOCOLATE COOKIE DOUGH
- 1 cup all purpose flour ( you may need to add 1 tablespoon more)
- 2½ tablespoons unsweetened dutch processed cocoa
- 4¾ tablespoons granulated sugar
- 1 pinch salt (add ¼ teaspoon if using unsalted butter)
- 5⅓ tablespoons butter (softened)
- 1 large egg (room temperature)
- ½ teaspoon vanilla extract
EXTRAS
- 2-3 tablespoons powdered sugar
Instructions
FOR THE VANILLA COOKIE DOUGH
- In a food processor whisk together the flour, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for one hour.
FOR THE CHOCOLATE COOKIE DOUGH
- In a food processor whisk together the flour, cocoa, sugar and salt add the butter, egg and vanilla and pulse until the dough starts to come together. Move it to a lightly floured flat surface and knead to combine. Wrap the dough in plastic wrap and refrigerate for one hour.
- Roll each dough out separately and divide into 12 even pieces, roll each piece into a rope approximately 5-6 inches long (14-15cm), join the ends (dab the end with a little water so they stick together), of a chocolate and a vanilla rope and intertwine them together, then roll it up to form a circle (again dab a bit of water to stick together). You can make circles or leave as sticks if you wish. Place on a parchment paper lined cookie sheet. Refrigerate while the oven is pre-heating.
- Pre-heat oven to 350F / 180C.
- Bake the cookies for approximately 20-25 minutes. Let cool on cookie sheet 5-6 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
Notes
- The cookie dough can also be made in a stand mixer with the flat beater or even by hand, mix the ingredients as per the recipe in a bowl then move to a flat surface and gently knead together to form a compact dough.
- Store leftover cookies in an airtight container at room temperature for 3-4 days although they could probably be stored up to a week, if they last that long!
- If you want to freeze them, then freee without the dusting of powdered sugar. Flash freeze cookies on a baking sheet then transfer to a freezer safe storage container for up to two months. Thaw, dust with powdered sugar and enjoy.
Nutrition Information
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Calories
222kcal
(11%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
58mg
(19%)
Sodium
99mg
(4%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
356IU
(7%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Phosphorus
50mg
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 99mg | 4% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 356IU | 7% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
| Phosphorus | 50mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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