Marbled Chocolate & Vanilla Cookies
Buttery cookies swirled with rich chocolate and vanilla for a striking marbled effect.
Ingredients
cake flour
375 g (13 oz)
powdered sugar
100 g (3½ oz)
unsalted butter
250 g (9 oz)
heavy cream
2 tbsp
vanilla extract
2 tsp
Dutch-process cocoa powder (sifted)
3 tbsp
egg white
1
granulated sugar (for rolling)
2 tbsp
Instructions
1
Make the base dough
Sift the flour and powdered sugar together, add the butter and rub in until the mixture resembles coarse crumbs. Add the cream and vanilla extract and knead into a dough.
2
Divide and add cocoa
Divide the dough into two portions; knead the sifted cocoa powder into one of them.
3
Chill the dough
Knead each portion smooth, take a small amount of both doughs and swirl them together, roll into strips 4 cm wide, wrap in baking paper, and refrigerate until firm.
4
Slice and bake
Brush each strip of dough with egg white, roll in the granulated sugar, cut into 6 mm thick slices, place on a baking sheet, and bake at 190°C for 8-10 minutes.
5
Cool and store
Cool on a wire rack. Once completely cool, store in an airtight container for 5-7 days.
