Chocolate Vanilla Marbled

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For an still statesman spectacular appear, you can use the aforesaid dough to pass checkerboard cookies. To do this variant each of the doughs into rectangles around 1/3-inch grumous, coldness until faithful, cut them into coequal lengths, chimney them varying the flag, and refrigerate until firm (active 2 hours). For large step-by-step directions, see this tender from Close Cookery.

You can also add contrary flavorings to the flavorer dough for tracheophyte. If you are making these for Day (or a San Francisco Giant’s recipient!) you can add several laurel, nutmeg, cloves, and orange food colouring for orangeness and colorful cookies. Piled altissimo on a platter, they would puddle a pleasing ornament for a sideboard.

  • 1-1/2 cups (6-3/4 oz) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp table salt
  • 1/2 cup (4 oz) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 2 tbsp unsweetened cocoa powder
  • 2 oz semisweet chocolate, melted and cooled slightly

For Marbled Cookies: 
  1. Several hours ahead or the day before baking, in a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  2. With an electric mixer, beat the butter and sugar until light and fluffy. Beat in the egg and vanilla, scrape down the sides of the bowl, and beat again until blended. Add the flour mixture slowly, beating just until combined.
  3. Remove half the dough (about 9 oz) and set aside. Whisk the cocoa into the melted chocolate; add to the dough remaining in the mixing bowl. Beat briefly to blend.
  4. Divide the chocolate and vanilla doughs into 8 pieces each, more or less the same size. Recombine the pieces, alternately pressing the chocolate and vanilla pieces together, to create a marbled ball.
  5. On a lightly floured surface, roll and shape the ball into a 9-inch long log. Handle the dough as little as possible to keep the marbled pattern more distinct. Wrap in plastic and chill until very firm, 2 to 3 hours.
To Bake: 
  1. Preheat the oven to 350°F. Cover your cookie sheets with parchment paper or silpat liners.
  2. Unwrap the firm dough and roll the log briefly on the counter to make it more evenly round. Cut it crosswise into 1/4-inch thick slices; arrange slices 1-inch apart on prepared sheets.
  3. Bake until the edges are lightly browned, 9 to 11 minutes, rotating the sheets from top to bottom and front to back after 5 minutes (don’t skip this step!). Remove from oven and cool on sheets for 5 minutes then transfer to wire racks to cool completely.


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