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Chocolate Vanilla Twist Sugar Cookie

Sugar cookies are a canvas of baking perfection, capturing the essence of holidays and sweet culinary joy. The ingredients needed are humble – flour, sugar, butter, and eggs – yet, when combined with precision and care, they transform into something magical. Chocolate and vanilla have distinct and contrasting flavor profiles. Chocolate tends to be rich, deep, and sometimes bitter, while vanilla is sweet, creamy, and has a subtle, floral aroma. The interplay between these contrasting flavors creates a dynamic and enjoyable taste experience. The sugar cookie embodies the nostalgic essence of childhood, conjuring memories of baking sessions with family, holiday traditions, and the joy of indulging in a treat that transcends generations. These unpretentious delights, with their timeless charm, continue to be a symbol of sweetness and comfort.

Let's Discuss some Ingredients...

Sugar cookies have become associated with holidays, particularly Christmas, due to their suitability for decorative shapes and designs. These Vanilla Chocolate Twist Sugar Cookies are ment to be enjoyed all-year round and even project some New Year vibe with the black and white asthetic.

Sugar cookies are a true classic cookie, whether enjoyed plain or adorned with colorful icing, sugar cookies continue to be a symbol of sweetness and celebration.

The chocolate side of this recipe makes use of cocoa to espress a rich endulgence. The fat content of cocoa can have several effects on baked goods, including texture, moisture, and flavor. Cocoa with a higher fat content, such as Dutch process cocoa, can contribute to increased moisture in the baked goods. This can result in a tender and moist texture.

Cocoa with a lower fat content, like some natural cocoa powders, may result in drier baked goods. In such cases, additional fats (such as butter or oil) may need to be added to the recipe to maintain the desired texture.

We end up with a smooth buttery dough that is split into two batches. Combining rich chocolate into our indulgent cookie half. (the other halve will remain our more sensible side)

Parchment Paper or Silicon Sheets?

Whether you bake these delicious treats on parchment paper or silicon mat, they will produce a great results. However, your choice may effect the texture of the edge and bottom of the cookie. 

Parchment paper helps promote even browning of the cookies since it allows for good air circulation. It also prevents the cookies from spreading too much, which results in more uniformity and less of a brown edge. Silicone mats, on the otherhand allow the cookie to spread out a bit thinner and produce a crispy brown edge, though the silicon mat seems to help prevent over-browning on the bottom of the cookies.

Personal preference will come into play. I personally opt for a little brown edge and some crispy circumference on my cookies, so I opt to use silicon. 

Either choice will work out well, on the bright side, parchment paper make cleanup all that much easier.  Be mindful to check the cookies at 10 min and monitor there doneness. They should still appear slightly wet in the center. They will firm up during cooling and maintain a soft tender center. Different oven results will very. 

We don’t want to overbake our sugar cookies. They will be a little wet in the center and this will firm as they cool . Give them some time to rest! The wait is worth it.

Chocolate Vanilla Twist Sugar Cookie

Classic sugar cookie with a chocolate twist. We combine some cocoa powder infusion into half our batter base to pair with our vanilla sugar cookie counterpart. Perfect for a quick weeknight or weekend treat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Course Dessert
Servings 15 Cookies

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper or Silicon sheet
  • 1 Stand or hand Mixer

Ingredients
  

  • 200 grams all-purpose flour ~2 1/2 cups
  • 2 tsp baking powder
  • 1/2 tsp salt Sea Salt preferred
  • 16 tbsp unsalted butter 2 traditional sticks
  • 250 grams Sugar 50 gram for covering dough balls before baking
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 20 g cocoa powder 30g if using dutch-process powder (higher fat content)

Instructions
 

  • Pre-heat oven to 350 degree Fahrenheit
  • Combine Flour, baking powder and salt in a mixing bowl (set aside)
  • In a separate bowl (stand mixer) add butter, 200g sugar, egg and egg yolk and vanilla extract
  • Mix at a medium speed 2-3 minutes until smoothly creamed together
  • Add dry ingredients and mix until combined
  • Separate dough into 2 even portions (weigh the full dough and divide by 2)
  • Add cocoa powder to one half of the dough
    (Optional note: if the cocoa powder being used is not dutch-process cocoa powder we can add 1 tablespoon of butter per 20g of non dutch-process to counter the missing fat content. The difference is that the chocolate portion of the cookie may show more cracks as cocoa powder absorbs moisture from the dough)
  • Measure 1 tbsp. of each dough, roll into balls, take both balls of dough and gently roll together to combine into one multi-flavor dough ball.
  • Roll dough ball in the reserved 50g of sugar
  • Bake 10-12 min at 350 degree Fahrenheit

Notes

(Optional note: if the cocoa powder being used is not dutch-process cocoa powder we can add 1 tablespoon of butter per 20g of non dutch-process to counter the missing fat content. The difference is that the chocolate portion of the cookie may show more cracks as cocoa powder absorbs moisture from the dough)
Keyword batter, chocolate, cookies, dessert, new, quick, simple, sugar, vanilla, year

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