Servings: 24 cookies
Calories: 120kcal
Equipment
- mixing bowl
- Whisk
- Rolling Pin
- baking sheet
- parchment paper
- plastic wrap
Ingredients
Dough Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon non-alcoholic vanilla extract
- 1 teaspoon baking powder
- 1 pinch salt
Chocolate Layer Ingredients
- 1/4 cup cocoa powder
- 1/2 cup finely ground nuts optional
Instructions
Baking Instructions
- Cream together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix these dry ingredients into the wet mixture.
- Divide the dough into two portions. Mix cocoa powder and nuts into one half.
- Roll each portion of dough into rectangles about ¼ inch thick.
- Layer the cocoa dough on top of plain dough and roll into a tight log.
- Wrap the log in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Once chilled, slice the dough into ½ inch thick rounds and bake for 10-12 minutes.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
Drizzle with melted chocolate for extra indulgence. Store cookies in an airtight container for up to 3 days at room temperature or freeze for longer storage.
Nutrition
Serving: 1cookie | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 50mg | Sugar: 8g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg
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