Chocolate Vanilla Swirl Cookies
INGREDIENTS
•
As we head into November, planning for the holiday season takes center stage and that invariably includes thoughts about cookies. The fun that comes along with this time of year is not only making our favorite cookies but also trying some new ones. T
•
This cookie is for those who can’t seem to decide between chocolate and vanilla. Two doughs are stacked and swirled together to give a taste of each in every bite. The resulting cookie is light and crumbly and visually appealing enough for a holida
•
The recipe comes from Flo Braker, who borrows it from Nora Tong. In a region that boasts so many great and accomplished bakers - Alice Medrich, Lindsey Shere, Emily Luchetti, Elizabeth Falkner, Marion Cunningham and many, many others - Flo Braker has
•
Bench notes:
•
- If you have a scale, Flo Braker recommends that you weigh ingredients to perfect the flavor and texture.
•
- The logs of cookie dough can be frozen for up to one month. Instructions say to thaw in the refrigerator for several hours or up to overnight before baking.
•
- If you prefer to make less than the full recipe, divide it into thirds and make either one or two-thirds. It will be much easier to follow instructions that way.
•
- I always work the dough on parchment paper to make the handling and rolling easier. Each time you need to move the logs of dough, you simply lift the parchment and the log maintains its shape.
•
- Add your favorite spices to the chocolate dough or your favorite extracts to either dough.
•
- I’ve also tried making each dough in a food processor and they came out fine. Start with the vanilla and then make the chocolate. Just be sure not to overmix.
•
- To help keep their round shape, I use the leftover cardboard from a roll of paper towels to store the cookie logs. Just use a pair of scissors or a sharp knife to cut open the cardboard and slip the cookie log inside.
ADVERTISEMENT