Chocolate-Vanilla Swirl Cookies Recipe

Chocolate-Vanilla Swirl Cookies

from Baking for All Occasions by Flo Braker

Vanilla Dough:

2-3/4 cups cake flour
1 cup plus 2 tablespoons powdered sugar
1/4 teaspoon salt
8 ounces unsalted butter, softened
1 teaspoon pure vanilla extract

Chocolate Dough

2-1/4 cups cake flour
1 cup plus 2 tablespoons powdered sugar
1/2 cup plus 1 tablespoon unsweetened natural Dutch-processed cocoa powder
1/4 teaspoon salt
8 ounces unsalted butter, softened
1 teaspoon pure vanilla extract
2 cups nonpareil sprinkles for decoration

Makes 6

This and many other wonderful recipes may be found in Baking for All Occasions
by Flo Braker from Chronicle Books

The first word that came to mind when I saw these intricately swirled cookies was Rorschach: every one expresses something different, just like the famous inkblot test. The recipe is from my talented dear friend Nora Tong, owner of Nora's Patisserie in Daly City, California, about six miles south of San Francisco. She uses a special method of stretching and twisting the dough into two-tone logs, so that when the cookies are sliced, each is a unique work of art. For seasonal variations, customize the sugar coating on the outside of the logs, from red and green for Christmastime to spooky black and orange for Halloween. I always have one or two of these dough logs on hand in my refrigerator or freezer so I can slice and bake on demand. This recipe exemplifies how weighing ingredients is more accurate than measuring by volume. For example, if you measure different brands of cocoa powder in a cup measure and then put them on a scale, you will discover they weigh differently. But if you use weight as your measuring method, you will always end up with the same amount of each ingredient and your cookies will always have the optimum amount of chocolate flavor.

To make the Vanilla Dough:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt and mix on the lowest speed just to blend. Stop the mixer, place the butter on top of the flour mixture, and wrap a kitchen towel around the back and sides of the mixer bowl, or use a bowl shield to contain the mixture in the bowl, since even the lowest speed causes this amount of flour to fly out of the bowl. Resume mixing on the lowest speed and mix just until the mixture starts to appear lumpy. You should see small clusters that are just beginning to show signs of coming together. Stop the mixer, add the vanilla, and resume mixing on the lowest speed just until the mixture is thoroughly combined. Transfer the dough to a bowl, cover, and refrigerate for 15 minutes. Wash the bowl and paddle attachment and proceed to make the Chocolate Dough.

To make the Chocolate Dough:
In the bowl of the stand mixer fitted with the paddle attachment, combine the flour, sugar, cocoa powder, and salt and mix on the lowest speed to blend. Stop the mixer, place the butter on top of the flour mixture, and wrap a kitchen towel around the back and sides of the mixer bowl, or use a bowl shield to contain the mixture in the bowl, since even the lowest speed causes this amount of flour to fly out of the bowl. Resume mixing on the lowest speed and mix just until the mixture starts to appear lumpy. You should see small clusters that are just beginning to show signs of coming together. Stop the mixer, add the vanilla, and resume mixing on the lowest speed just until the mixture is thoroughly combined. Transfer the dough to a bowl, cover, and refrigerate for 15 minutes.

To form into logs:
Remove the Vanilla Dough from the refrigerator and divide it into thirds in the bowl, with each piece about 7-1/2 ounces. Remove the Chocolate Dough from the refrigerator and divide it into thirds in the bowl, again with each piece about 7-1/2 ounces. On a clean work surface, flatten each of the dough pieces with your fingertips into a 7 x 5-inch rectangle. Place a chocolate rectangle on top of a vanilla rectangle, and then tear the stack in half, to create 2 pieces each about 3-1/2 by 5 inches. (A dough scraper will be helpful in lifting the dough from the work surface.) Place one-half on top of the other half to create 4 layers. Pat the stack into a 9 x 4-inch rectangle. Using a dough scraper, cut the stack in half lengthwise to create two 9 x 2-inch pieces. Place 1 piece on top of the other to create a stack with 8 layers.

To marble the logs:
Using both hands, twist the dough about three times and at the same time gently extend the dough package. Have each hand at a different point on the dough package as you manipulate it into a swirled pattern. (The exterior will look similar to a barber pole, only in black and white.) Set nearby on the work surface. Repeat the process with the remaining dough to form 2 more logs. Then, to make the logs easier to handle, cut each log in half crosswise. You will have 6 logs in all. Compress each log so it is rounder, more uniformly shaped, and about 8 inches long and 1-1/4 inches in diameter.

Spread the nonpareil sprinkles in a large rectangular pan, such as a 9 x 13 x 2-inch pan (quarter sheet pan). One at a time, roll each dough log back and forth in the sprinkles to coat the outside of the log evenly. Set the coated logs on a baking sheet and refrigerate until firm enough to handle without disturbing the shape, about 1 hour. Then wrap in plastic wrap and return to the refrigerator until firm, 1 to 1-1/2 hours longer. For longer storage, overwrap with aluminum foil, label with the contents and date, and freeze for up to 1 month. Thaw in the refrigerator for several hours or up to overnight before baking.

Before baking:
Center a rack in the oven and preheat the oven to 325 degrees F. Line 1 or to 2 large baking sheets (depending on how many cookies you want to bake) with parchment paper.

Using a sharp knife, cut 1 or more chilled logs into 1/4-inch-thick slices and arrange the slices on the prepared baking sheets, spacing them 1/2 inch apart.

Bake the cookies, 1 sheet at a time, just until they are no longer shiny on top and are lightly golden on the bottom, 10 to 12 minutes. Don't let them color on top. Using a metal spatula, transfer the cookies to wire racks and let cool completely.

Stack the cooled cookies in an airtight container and store at room temperature for up to 10 days.