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.
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.
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
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.
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.
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.
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.
The 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. The chocolate vanilla cookies are also vegan and very easy to make with this recipe.