So many commercial cookies in the US contain high fructose corn syrup and/or artificial colors, it makes sense to bake homemade cookies with simple wholesome ingredients. Kids love these chocolate-vanilla swirl cookies, and they are easy to make. They are definitely worth a try to give you the peace of mind to know exactly what your kids are eating! (By the way, parents like them too!)
Recipe
You can find the recipe in French here. I recommend preparing the dough the evening before and letting it rest in the refrigerator overnight. That way, the next day, you just have to slice the dough, and stick the cookies in the oven!
Ingredients
For the vanilla dough
- 10 1/2 ounces All purpose flour (300g)
- 5 1/4 ounces granulated sugar (150g)
- 3 1/2 ounces butter (100g)
- 1 egg
- 2 tablespoons milk
- 2 teaspoons vanilla extract
For the chocolate dough
- 9 1/2 ounces All purpose flour (270g)
- 1 ounce unsweetened cocoa powder (30g)
- 5 1/4 ounces granulated sugar (150g)
- 3 1/2 ounces butter (100g)
- 1 egg
- 4 tablespoons milk
Servings: cookies
Instructions
Making the vanilla dough
- Mix the flour with the sugar. Add the softened butter, then the beaten egg, and finally, the milk and the vanilla extract. Mix all ingredients using your hands, until it becomes uniform dough. Make a ball, wrap it in plastic wrap, and put it in the fridge for 1 hour.
Making the chocolate dough
- Mix the flour, the cocoa powder and the sugar. Add the softened butter, then the beaten egg, and finally, the milk. Mix all ingredients using your hands, until it becomes uniform dough. Make a ball, wrap it in plastic wrap, and put it in the fridge for 1 hour.
Making the cookies
- Take both doughs out of the fridge 10 minutes ahead of time. With a rolling pin, roll out the chocolate dough, and make a rectangle of about 25x40cm (about 10x16 inches). Do the same thing with the vanilla dough (pictured). [Tip: sprinkle the dough and rolling pin with flour to prevent the dough from sticking. I personally rolled out the doughs on 2 separate sheets of aluminum foil of the correct rectangular size, which made it easier to form 2 equal-size rectangles with both doughs.]
- With a pastry brush, spread a beaten egg (egg wash) on the vanilla dough. Then, put the chocolate dough on top of the vanilla dough. Both doughs should be of the same size. If not the case, use a knife to remove any extra dough. [In other words, the chocolate dough completely covers the vanilla dough. The 2 doughs are on top of each other so as to make a 2‑layer dough (1 layer vanilla, 1 layer chocolate) of equal thickness everywhere, in the shape of a rectangle.]
- With a pastry brush, spread a beaten egg (egg wash) on the chocolate dough. Beginning on one edge, roll the doughs to make a log so the two doughs spiral inside each other.
- Wrap the dough log with plastic wrap, and put it in the fridge for a minimum of 6 hours. [Tip: if you have a baguette pan, you can put the dough log in the baguette pan. This helps maintain its circular shape.]
- Preheat the oven to 320 degrees Fahrenheit. Take your dough log out of the fridge, and cut it into slices. These slices are your cookies.
- Place the slices on a baking pan covered with parchment paper. Bake in oven for 20 minutes.
- Let the cookies cool down, and enjoy!
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Bon Appétit!
French Mom
Summary
Recipe Name
Chocolate-Vanilla Swirl Cookies
Author Name
French Mom Cooking
Published On