Chocolate and vanilla cookies, the goodness of simple things. A simple shortcrust pastry flavored in 2 ways, one part with cocoa and one with vanilla to create these delicious cookies, perfect to serve with a good tea or a cup of milk for your kids, and you can have fun making them with them using 2 small cookie cutters.
- Difficulty: Very easy
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1/3 teaspoon vanilla extract (or vanilla powder (one sachet))
- 2 tablespoons unsweetened cocoa powder
Tools
- 1 Baking sheet Cookie sheet
- 2 Cookie Cutters
- 1 Rolling Pin
Steps
In a bowl or the stand mixer, start by creaming the sugar with the egg, add the softened butter in pieces and finally the flour, work until the latter is completely absorbed.
Now bring the dough to the work surface, work it for a minute and then divide it into 2, add the vanilla to one part and the cocoa to the other, once you have two smooth and homogeneous doughs, wrap them with plastic wrap and place in the fridge for 30 minutes.
After the resting time, take the doughs and roll them out with the help of the rolling pin on a slightly floured surface to obtain 2 sheets about 0.2 inches thick.
Now use the cookie cutters to cut out our cookies, I used a flower cutter and a small circle. To make the flowers, simply cut out the flowers on both sheets, then use the circle to cut out the center of each flower and swap them, vanilla circle in cocoa flower and vice versa.
Place the cookies on a baking sheet lined with parchment paper, remembering that for even baking, the cookies must be placed at the same distance from each other.
Bake in a preheated fan oven at 320°F for about 15 minutes. Remove from the oven and let our chocolate and vanilla cookies cool on a rack before enjoying.
If you don’t like vanilla, a great alternative can be the grated zest of an orange, which pairs perfectly with chocolate.
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