I have combined my cookies to make a two toned cookie, these may take a while to make but they are fun to eat and very eye-catching!
These do not need chilling prior to baking so these cookies can be made in double quick time!
This recipe will make 17 cookies.
You Will Need:
- 200g Butter
- 300g Caster Sugar
- 1 tsp Vanilla Essence
- 1 Egg
- 350g Plain Flour
- ½ tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 20g Cocoa Powder
- Grease two baking sheets or more if you have them.
- Pre heat the oven to 180degrees.
- Cream together the butter and sugar until light and fluffy.
- Add the vanilla essence and the egg, mix until well incorporated.
- Sift in the flour, baking powder and bicarbonate of soda together, I like to get my hands in at this point.
- This will come together to form a soft dough.
- Take a 1/3 of the cookie dough out (this will be about 300g) and add the cocoa powder to it, mix in the cocoa powder as much as you can without over handling.
Tip: You don’t want to over handle the dough as it can go tough, so it doesn’t matter if there is a few small flecks in the chocolate cookie dough.
- Divide the chocolate cookie dough into 17 equal sized balls.
- Divide the vanilla cookie dough into 17 equal sized balls that are larger than the chocolate ones.
- Take a ball of each colour, divide the vanilla in half and flatten each half. Pop the chocolate ball in the middle and sandwich it with the other flattened vanilla half.
- Secure the edges and repeat with the remaining cookie dough balls.
- Arrange them on your prepared baking sheet. Allowing plenty of room for spreading, I usually put six on a sheet at a time.
- Bake for 10-13mins. You may need to turn the tray to achieve an even bake.
- The longer you bake them for the harder and crispier they will become.
- Allow to cool on the sheet for a couple of minutes and then transfer the cookies to a cooling rack.
- Repeat until all the cookies are baked.