Aspiring Bakers #36: Choc-a-cookie – Choc-Vanilla Spiral Cookies!

I am submitting this post to Aspiring Bakers #36: Choc-a-cookie (October 2013) hosted by Genie of Honeybee916food.

I confess that I find it difficult to bake a good batch of cookies. It seems like I’m underbaking my cookies most of the time. And hey I’m baking for at least 18 minutes and that kind of duration is considered to be on the long side for cookies so I am often left puzzled at the end result I achieved. I usually have more luck with drop cookies and they are easier to handle. I drop a heap of the cookie dough on the baking sheets and cross my fingers and hope for the best. But for cutout cookies, they are a little trickier. The dough has to be chilled, then rolled then cut into the desired shapes. More work no doubt, but that’s how all the fanciful cookies come into existence complete with royal icing.

But today, it’s not about drop cookies nor is it about cutout cookies. Yes, we are working with chilled cookie dough but no cookie cutters required. Just some artsy talent and a tiny weeny bit of perseverance to complete the assembling process.

The best of 2 flavours – all in one bite!

Chocolate, vanilla, rolled together. Yes, that’s what this cookie is essentially about.

Choc-Vanilla Spiral Cookies
Recipe adapted from Women’s Weekly’s “Chocolate”

Butter 200g
Caster sugar 150g
Vanilla extract 1 tsp
Egg 1
Plain flour 375g
Cocoa powder 1 tbsp

1. Beat butter, sugar, vanilla extract and egg with electric mixer until light and fluffy.
2. Divide mixture between two medium bowls. Stir half the sifted flour into one bowl, mix to form a firm dough.
3. Stir remaining sifted flour and cocoa powder into the second bowl, mix to form a firm dough.
4. Refrigerate both vanilla and chocolate dough for 45 mins.
5. Roll vanilla dough and chocolate dough separately into rectangular shape.
6. Turn vanilla dough onto chocolate dough and roll dough stack tightly.
7. Refrigerate the dough stack for 30 mins.
8. Cut the dough stack into 1 cm slices.
9. Bake for about 18 minutes at 180℃.