CHOco Vanilla Cookies 

  
Chocolate Vanilla Cookies, are a perfect combination of flavours and Colour. Thin and Crisp this cookie goes sooooo well with coffee. 

This is one of the cookies from my cookie box for this Christmas. I made Lintzer cookies, Cranberry Pistachio Biscotti, Chocolate Crinckle Cookies, Butter Cookies, Almond Lemon Cookies & Chocolate Vanilla Cookies this Christmas for gifting and for family. Gifting a box of mixed cookies seemed more interesting than just one variety.

Recipe courtesy: Donna Hay

  

Ingredients

120gms – Unsalted Butter

1/2 cup – Castor Sugar

1 egg

2 tsp – Vanilla extract

11/2 cups – All purpose flour

1 tbsp. – Cocoa Powder

  

Method
.Using a paddle attachement, on medium speed, cream together butter and sugar in the stand mixer, till the mixture turns creamy, fluffy and light. For about 8 to 10 minutes.

. Add egg, vanilla extract and beat till combined.

. Reduce the speed to 1 and now gradually add the All Purpose Flour. Till everything comes together.

. Take out 3/4 of this mixture onto a greased platform, bring it together. Wrap it in a clingfilm. Flatten it into a disk and refrigerate for 15 to 20 minutes.

. Add cocoa powder to the remaining dough in the bowl and mix it on speed 1 till combined well. Remove it, Wrap it in the clingfilm, flatten and refrigerate.

. Remove the dough disks and place them in between two layers of grease proof paper and roll it to a 3mm thick sheet. And place it in the refrigerator for 15mins. This will harden the dough and help cut crisp, sharp edges.  

 . Preheat the oven to 180degree. Line the cookie sheet with parchment paper.

.Cut the plain vanilla dough sheet using 2″cookie cutter.

. Place the cut shapes on the cookie sheet with one finger distance. These cookies don’t spread a lot while baking so you can place them closer.

. Using a smaller fluted cutter cut the chocolate dough sheet and place them on the vanilla cookies.

 
. Bake for 10 to 12 minutes or till they are golden brown and darker at the edges.

. Leave them on the cookie sheet for a couple of minutes and then transfer them onto a cooling rack. let it cool completely. Store it in an airtight container.

  

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