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.
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)