Butter: Use unsalted butter for the best flavor and texture.
Cocoa powder: Choose high-quality cocoa for a rich chocolate taste.
Vanilla extract: Balances the chocolate flavor perfectly.
Instructions
Prepare the Dough Base: In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and creamy. Add egg and vanilla; mix well.
Divide and Flavor: Split the dough into two equal halves. In one half, mix in cocoa powder to make chocolate dough; keep the other half plain (vanilla).
Roll Out Dough: Roll both doughs separately into thin rectangles of the same size on parchment paper.
Layer and Chill: Place the chocolate layer on top of the vanilla one, pressing lightly so they stick together. Roll the layered dough into a log shape. Wrap and refrigerate for 30 minutes.
Slice and Bake: Preheat oven to 180°C (350°F). Slice the log into ¼-inch cookies and place them on a lined baking tray.
Bake: Bake for 10–12 minutes or until the edges turn light golden. Let cool before serving.
Nutrition Facts (Per Cookie)
Calories: 110
Fat: 6g
Carbohydrates: 12g
Protein: 2g
Sugar: 7g
Tips and Variations
Add flavor: Mix in a few drops of almond or peppermint extract for a twist.
Dip in chocolate: Half-dip each baked cookie in melted dark or white chocolate for a glossy finish.
Storage: Store in an airtight container for up to 5 days.
Freezing: The dough log can be frozen for up to a month — just slice and bake whenever you want fresh cookies!
