Chocolate-Vanilla Swirl Cookies

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!)

chocolate-vanilla swirl cookies

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!

Print Recipe
Choco­late-Vanil­la Swirl Cook­ies
chocolate-vanilla swirl cookies
Course Cook­ies
Prep Time 15 min­utes
Cook Time 20 min­utes
Pas­sive Time 7 hours
Serv­ings
cook­ies
Ingre­di­ents
For the vanil­la dough
For the choco­late dough
Course Cook­ies
Prep Time 15 min­utes
Cook Time 20 min­utes
Pas­sive Time 7 hours
Serv­ings
cook­ies
Ingre­di­ents
For the vanil­la dough
For the choco­late dough
chocolate-vanilla swirl cookies
Instruc­tions
Mak­ing the vanil­la dough
  1. 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
  1. 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
  1. 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.]
    rectangle of vanilla dough
  2. 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.]
  3. 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.
    rolling the dough
  4. 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.]
    dough log
  5. 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.
    cutting cookies
  6. Place the slices on a bak­ing pan cov­ered with parch­ment paper. Bake in oven for 20 min­utes.
    cookies on baking pan
  7. Let the cook­ies cool down, and enjoy!
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Bon Appétit!

French Mom

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