Eggless Vanilla Chocolate Cookies
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Eggless Vanilla Chocolate Cookies

Ingredients (70 Swirl cookies or 45 Checkerboard cookies)
2 and 1/ cups (275 g) of all-purpose flour
1/2 cup (90 g ) of granulated sugar
7/8 cup (200 g) of butter (cut into cubes)
2 teaspoons of vanilla extract
2 Tablespoons of cocoa powder

Chocolate Swirl Directions:

  1. With a Food processor or with your hands on a clean counter mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
  2. Divide the cookie dough into two parts. Mix one of them with the cocoa powder. Chill for 10 min.
    Roll out two equally large rectangles, 6×15 inches (about 5×40 cm). Chill again for 10 min.
    Place the chocolate rectangle over the basic dough rectangle.
    Roll up tightly, starting with the long side. Preheat the oven to 390°F (200°C).
    Refrigerate for 10 minutes and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
    Bake for about 10 minutes.

Checkerboard Cookies Directions:

  1. With a Food processor or with your hands on a clean counter, mix the flour, sugar, vanilla extract, and butter. Work the ingredients until the dough comes together.
  2. Divide the cookie dough into two-part. Mix one of them with the cocoa powder and then divide both the light and the dark part into two parts and Chill for 10 min.
    Roll out each dough into an oblong roll about 1-2 cm in diameter.
    Start alternating the pieces with chocolate and vanilla, then square it off and press together. Preheat the oven to 390°F (200°C)
    Refrigerate for 10 min and then cut into 1/8 inch slices. (3-4 mm) and place them 2 inches apart on a prepared baking sheet with parchment paper.
    Bake for about 10 min.

Enjoy!

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