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Prep Time
- Preparation Time: 20 minutes
- Chilling Time: 30 minutes
- Baking Time: 12 minutes
- Total Time: 1 hour 2 minutes
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rolling pin
- Baking tray
- Parchment paper
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
Ingredient Notes
- 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!