Zebra Cookies Chocolate Vanilla (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
315 grams all-purpose flour
02 -
100 grams unsweetened cocoa powder
03 -
200 grams granulated sugar
04 -
1 teaspoon baking powder
05 -
0.5 teaspoon salt
→ Wet Ingredients
06 -
227 grams unsalted butter, softened
07 -
2 large eggs
08 -
1 teaspoon vanilla extract
# Instructions:
01 -
Beat the softened unsalted butter with granulated sugar using a stand mixer or hand mixer until the mixture is light and fluffy.
02 -
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until fully combined.
03 -
In a separate bowl, whisk together all-purpose flour, salt, and baking powder. Gradually mix dry ingredients into the wet mixture until a uniform dough forms.
04 -
Divide the dough evenly into two portions. Leave one portion plain. Blend unsweetened cocoa powder thoroughly into the second portion for a chocolate dough.
05 -
Cover both dough portions with plastic wrap and refrigerate for at least 30 minutes to firm up.
06 -
Alternate placing spoonfuls of vanilla and chocolate dough on a parchment-lined baking tray. Use a skewer or toothpick to gently swirl the two doughs, creating a zebra pattern.
07 -
Preheat oven to 175 degrees Celsius.
08 -
Bake for 10–12 minutes, or until the edges are set and centers appear slightly soft.
09 -
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Notes:
01 -
For soft cookies, chill the dough thoroughly before baking and store finished cookies in an airtight container with a slice of bread.