If there’s something that makes me happy it’s cookies. Nothing like a yummy cookie to go with some tea or coffee. They’re even good as a snack when we earn a break on a hard day. These chocolate vanilla swirl cookies aren’t only cute but also really tasty. They’re an obsession for everyone who knows me.
Chocolate Vanilla Swirl Cookies
These chocolate vanilla swirl cookies are one of my favourites of all time. They have just the amount of vanilla and chocolate so that it’s a really well-balanced bite. I also love the amount of salt in the dough, it’s really perfect. The other combination that works lovely with this same method is vanilla and cinnamon. Instead of adding 2 tbsp of cocoa powder to half the dough, you add 2 tsp of ground cinnamon and that’s it. The rest is the same procedure 🙂
Remolino de vanilla y chocolate
What I like about this recipe is that it’s one where people go “wow”. They all see the swirl in these chocolate vanilla swirl cookies and think that it must be so hard to make. However, they’re actually easy to make and are still extremely delicious. To make them you just need to roll out both doughs in between paper, then place one on top of the other and roll them into a log. Then you freeze them for a couple of hours and cut them into cookies. ¡When you have the roll of dough frozen, you can leave it there for up to a month! This way you have cookies for when guests come over and all that’s left to do is to cut them and bake them. Make sure to remove them from the freezer a few minutes before cutting so they’re not too hard.
Sugar cookies like these are always a favourite, and no one can say no to one. I love them with my cup of coffee or tea in the morning or even in the afternoon. They make great snacks and additions to a cookie tray. They also make a great gift, they look gorgeous in a translucent cookie jar or even any jar. Chocolate vanilla swirl cookies are great to eat and look at, too!
- 150 g unsalted butter at room temperature
- 70 g sugar
- 1 tsp vanilla essence
- 1 egg
- 1 tsp salt
- 200 g all purpose flour
- 2 tbsp cocoa powder
- Mix the butter, sugar and vanilla essence using a whisk until creamy.
- Add the egg and whisk again.
- Change to a spatula and mix in the flour and salt.
- Divide the dough in half and add the cocoa powder to one of them.
- Cut 4 pieces of baking paper and fold them to make a rectangle. Put one of the doughs in between two of them and fold in the sides again to form the rectangle. Roll out using a rolling pin until nice and even and repeat with the other flavour.
- Let them rest for 1 hour in the fridge. If it’s there longer than that and it goes too hard then leave it outside for a while before going to the next step.
- Remove one of the papers from both flavours and put one on top of the other. Use a rolling pin to roll them out a bit and stick them together.
- Roll the dough using your hands and the paper.
- Make a double layer of cling film (this prevents it from sticking to itself) and use it to wrap the dough roll we made. Make sure it’s nice and tight.
- Take to the freezer for at least 4 hours.
- Cut 3mm slices with a sharp knife.
- Take them to a preheated oven at 180C for 10-12min or until they start to go golden.