delicious swirl cookies

"Recipe of February"

These buttery swirl cookies, easy to slice and bake, are the ultimate treat for kids and adults alike! They uniquely combine the flavors of chocolate and vanilla, creating an eye-catching design that delights both the eyes and the taste buds. Starting from a simple basic cookie dough, they transform into an irresistible sweet treat. Perfect for filling your kitchen with smiles and delicious aromas, these cookies are ideal for family moments or delightful snacks that everyone will love! 🍪✨

Let's see how we’ll organize this recipe!

Your Ingredients:

Basic Cookie Dough

• 333g all-purpose flour (sifted and leveled)

• ¾ teaspoon baking powder

• ½ teaspoon salt

• 226g unsalted butter, softened to room temperature

• 200g granulated sugar

• 1 large egg + 1 egg yolk, at room temperature

• 1 ½ teaspoons vanilla extract

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Chocolate Dough

• 10g cocoa powder

• 15ml milk

• Optional: ½ teaspoon espresso powder

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Optional Toppings

• 170g white, milk, or dark chocolate, finely chopped

• Optional: colored sprinkles or decorative toppings

Are you ready to step into the kitchen? 🍪✨

SHOP

@The_coook

They may look like crunchy cookies, but they are surprisingly soft in the center, thanks to the soft chocolate dough and the extra egg yolk. If you can handle a sticky chocolate dough, you'll be rewarded with a tender cookie! Let’s get started.

Instructions:

1. Prepare the Dough:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed. Add the egg, egg yolk, and vanilla extract, then beat on high speed until fully combined, about 1 minute.

Add the flour mixture to the wet ingredients and mix on low speed until just combined. The dough will be quite thick and sticky. Remove it from the bowl (no need to clean the bowl).

2. Divide the Dough:

You should have about 800–900g of dough. Divide it into two portions—if one is slightly smaller, use that for the chocolate dough.

2. Prepare the Chocolate Dough:

Place the smaller portion of dough back into the bowl and add the cocoa powder, milk, and instant espresso (if using). Mix on low speed until fully incorporated.

3. Shape & Chill the Dough:

Lightly flour your work surface (use cocoa powder for the chocolate dough) and shape both doughs into blocks approximately 2.5 cm thick and 10×12 cm in size. Wrap them in plastic wrap or parchment paper and refrigerate for 60–90 minutes, until firm but still pliable. If chilled for longer, let the dough sit at room temperature for 15–30 minutesbefore proceeding.

4. Rolling Out the Dough:

Remove the vanilla dough from the fridge and place it on parchment paper. To keep it stable, secure the paper onto a silicone mat or tape it down. Roll the dough into a 20×35 cm rectangle, keeping the edges straight. Transfer it back to the fridge and repeat the process with the chocolate dough, rolling it out to the same size or slightly smaller.

5. Forming the Roll:

Carefully peel the chocolate dough off the parchment paper and place it on top of the vanilla dough, ensuring there are no gaps. Tightly roll the dough from the long side, using the parchment paper to help guide it. If any cracks form, gently press them together. Cut the roll in half to create two 18 cm logs.

6. Second Chill:

Wrap each log in plastic wrap and refrigerate for at least 2 hours (or up to 4 days).

7. Baking:

Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper. Slice each log into 14 pieces, about 1.2 cm thick, and place them 5 cm apart on the baking sheets. If the dough has softened too much, refrigerate the cookies for 10 minutes before baking.

Bake for 14–15 minutes, until the edges turn lightly golden. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

@the_coook

8. Optional Chocolate Coating:

Melt the chocolate using a double boiler or in the microwave, stirring every 20 seconds until smooth. Dip half of each cookie into the melted chocolate and, if desired, sprinkle with colorful sprinkles. Let the chocolate set at room temperature or in the refrigerator before serving.

The delicious swirl cookies stay fresh in an **airtight container** at **room temperature** for **up to 1 week**. If they are coated with chocolate, it's best to **refrigerate them after a few days** for optimal freshness.

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