The double-flavored cookies are delicious two-colored cookies, vanilla and cocoa, that are prepared in just a few minutes with few and simple ingredients. I wanted to make some breakfast cookies but couldn’t decide to make them white or dark, so in the end, I made both versions in one. They are amazing! The double-flavored cookies are crumbly, soft, and fragrant, great on their own and perfect for dipping in milk, cappuccino, tea, or hot chocolate. You can choose to leave them more soft or make them more biscuity, even without butter, they will be loved by both adults and children 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: About 15 double-flavored cookies
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 3 1/2 tbsp milk
- 3 1/2 tbsp butter
- 1/4 cup unsweetened cocoa powder
- 1 egg (large)
- 1 pinch salt
- Half packet baking powder
- to taste vanilla
- to taste milk
- to taste sugar
Steps
The double-flavored cookies are very simple and quick to prepare. First, put the flour, sugar, baking powder, a pinch of salt in a bowl, and mix with a fork.
Add the melted butter, milk, egg, vanilla, and form a soft and compact dough. Divide it in half and add cocoa powder and a little milk (I used two teaspoons) to one half.
Roll out the white and black dough, forming two logs about 2 inches thick. Bring them close together and press them slightly to join well.
Place the log thus obtained on a baking sheet, brush it with a little milk, add a bit of sugar, and bake in a preheated oven at 355°F for 30-35 minutes until golden on the surface.
Remove from the oven, let it cool slightly, and then cut it into slices 1-2 inches thick, thus obtaining the double-flavored cookies.
Notes:
The double-flavored cookies can be stored at room temperature for 4-5 days. If you prefer them crispier and more biscuity, after cutting, you can bake them for another 5 minutes. I left them softer. If the dough turns out not soft enough, add a little more milk. You need a large egg, so if you have a medium-small one, you’ll definitely need to add some more milk. If you want to make them without butter, replace it with the same amount of seed oil.
Other cookie recipes HERE
