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These cocoa vanilla cookies taste so soft that they practically melt in your mouth, just like the snowflake cookies. With their two-tone pattern, they are an eye-catcher on the cookie plate. They are also vegan and very easy to make. You can find a detailed chocolate vanilla cookies recipe with the exact quantities and step-by-step instructions below.
So soft and crumbly
The cocoa vanilla cookies have an incredibly sandy and crumbly texture, similar to the Scottish shortbread or Heidesand cookies. They melt in your mouth.
This is because the cookie dough contains both butter and vegetable oil. I used vegan butter for this recipe, just as I did for the angel eyes cookies, Spitzbuben and vanilla crescents. If your cookies don’t necessarily have to be vegan, you can also use animal butter.
Corn starch also ensures that the chocolate vanilla cookies taste so soft and fluffy, just like in the recipes for the chocolate raspberry heart sandwich cookies, the heart cookies and the vegan spritz cookies.
Kneading the vanilla dough
I used ground vanilla bean for the vanilla dough. Alternatively, you could also use vanilla sugar or vanilla extract.
For a little more color, I also added some turmeric powder to the dough, just like in my lemon crinkle cookies recipe. However, this ingredient is optional.
Kneading the chocolate dough
Cocoa powder is used for the chocolate dough. Only use unsweetened baking cocoa without additives, just like for the vegan chocolate cake or the chocolate pryaniki.
How to shape chocolate vanilla cookies?
I shaped my chocolate vanilla cookies in a similar way to the palmier cookies. The two thin sheets of dough were placed on top of each other, rolled up from both sides to the middle and the roll cut into slices.
You can let your imagination run wild when shaping the chocolate vanilla cookies.
For example, roll the stacked dough sheets into a single roll from one side only. Then cut them into slices. This will give you chocolate vanilla rolls, similar to the orange roll cookies.
Or shape the vanilla dough into a thin sausage and roll out the chocolate dough thinly. Then wrap the vanilla sausage in the chocolate dough and cut the roll into slices. This will give you cookies that are light in the middle and have a dark edge on the outside.
You don’t necessarily have to roll out the two doughs. For example, take a small piece of vanilla dough and a small piece of chocolate dough. Make a small ball out of it chaotically and flatten it slightly. Continue in this way until the doughs are used up.
These cocoa vanilla cookies are
- crumbly,
- tender,
- fluffy,
- sandy,
- incredibly delicious,
- vegan,
- a sweet eye-catcher,
- with two flavors in one cookie,
- quick and easy to make,
- ideal for a tea party or for snacking in between,
- perfect as Christmas cookies.
Easy chocolate vanilla cookies recipe
The chocolate vanilla cookies recipe, which you can find in the recipe box at the end of this post, is very simple. You just need to give the shortcrust pastry enough time to chill.
Step 1:
First, knead a soft vanilla shortcrust using vegan butter, vegetable oil, powdered sugar, cornstarch, flour, vanilla and a little salt. Make the chocolate shortcrust in the same way, except replace the vanilla and a small amount of flour with cocoa powder.
Leave both doughs to chill for about half an hour.
Step 2:
Then roll out each of the doughs thinly into a rectangle, place them on top of each other and roll it up from the two longer sides towards the center. Place the double roll in the freezer for about 20 minutes and then cut it into slices.
Step 3:
Spread the cocoa vanilla cookies on a baking sheet and bake for about 15 minutes.
How to make chocolate vanilla cookies: tips and tricks
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- The amount of flour specified in the recipe for the vanilla and chocolate dough may vary. Only add as much flour to the liquid vanilla or chocolate mixture in portions until you have a very soft dough.
- Knead both the vanilla and chocolate dough only briefly until the consistency is just homogeneous enough so that the cookies taste crumbly, fluffy and not firm.
- You can also shape the chocolate vanilla cookies differently. Take a look at my ideas at the top of this post.
- After baking, the cookies are very soft and may fall apart. Leave them to cool on the baking sheet.
Did you make the chocolate vanilla cookies using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.
Try these vegan cookie recipes too:
- Vegan cinnamon stars – the classic in the Christmas bakery without egg
- Vegan coconut cookies with chocolate – aromatic recipe
- Jam cookies vegan – quick 4 ingredient recipe
Chocolate vanilla cookies
Ingredients
for the vanilla dough
- 80 g vegan butter room warm
- 50 ml vegetable oil
- 50 g powdered sugar
- 40 g cornstarch
- approx. 160 g flour
- 1/4 tsp ground vanilla bean
- 1 pinch of salt
- 1 pinch of turmeric powder optional
for the chocolate dough
- 80 g vegan butter room warm
- 50 ml vegetable oil
- 50 g powdered sugar
- 40 g cornstarch
- approx. 150 g flour
- 10 g cocoa powder
- 1 pinch of salt
Instructions
Preparation of the vanilla dough
- Mix softened butter, vegetable oil, powdered sugar, vanilla, salt and turmeric powder with a whisk or fork.
- Add cornstarch and mix briefly.
- Add flour in batches and knead briefly to form a very soft dough.
- Cover and chill the vanilla dough for approx. 30 minutes.
Preparation of the chocolate dough
- Mix softened butter, vegetable oil, powdered sugar and salt with a whisk or fork.
- Add cornstarch and cocoa powder and mix briefly.
- Add flour in portions and knead briefly to form a very soft dough.
- Cover and chill the chocolate dough for approx. 30 minutes.
Preparation of the chocolate vanilla cookies
- Roll out the vanilla dough into a thin rectangle between two sheets of baking paper and remove the top sheet of baking paper.
- Roll out the chocolate dough into a thin rectangle between two sheets of baking paper and remove the top sheet of baking paper.
- Turn the rolled-out vanilla dough onto the rolled-out chocolate dough.
- Roll up the chocolate and vanilla rectangle first from one of the long sides, then from the second side to the middle.
- Wrap the double roll in baking paper and place in the freezer for 20 minutes.
- Cut the double roll into slices approx. 1 cm wide and place them on a baking sheet lined with baking paper, spacing them slightly apart.
- Bake the chocolate vanilla cookies in a preheated oven at 356 °F (180 °C) for approx. 15 minutes and leave to cool on the baking sheet.
Notes
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- The amount of flour specified for the vanilla and chocolate dough may vary. Only add as much flour to the liquid vanilla or chocolate mixture in portions until you have a very soft dough.
- Knead both the vanilla and chocolate dough only briefly until the consistency is just homogeneous enough so that the cookies taste crumbly, fluffy and not firm.
- You can also shape the chocolate vanilla cookies differently. Take a look at my ideas at the top of this post.
- After baking, the cookies are very soft and may fall apart. Leave them to cool on the baking sheet.
- Take note of the detailed tips and tricks for making the chocolate vanilla cookies at the top of the article.
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