When I was baking these cookies I realized that my mom used to make these when we were kids! So next time I’m going to get the recipe from her rather than Martha Stewart :-D.
So here’s a direct link to the recipe from MS. For my records, I’ll also jot down the recipe in this post. The cookies turned out simply delicious!! The key tip in baking these is that you should take them out when they look half done as they’ll harden when they cool down. If you wait for them to look cooked before taking out then they’ll be a little on the harder side after cooling down.
- 2 cups all-purpose flour, plus more for work surface
- 1/4 teaspoon salt
- 14 tablespoons unsalted butter, softened (yes it’s 14!)
- 1 cup confectioners' sugar (I used ordinary sugar – didn’t see any problem with that)
- 1 large egg yolk (I used a full egg – don’t like wasting it)
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons unsweetened Dutch process cocoa powder
- Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment (I used the regular hand mixer), and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
- Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a two 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough.
- Press a vanilla roll on a chocolate roll and roll then together to have single roll with half chocolate and half vanilla. You should now have 2 such rolls.
- Wrap each log in plastic wrap, and refrigerate until firm, at least 30 minutes.
- Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
- Bake until firm to the touch (this didn’t work for me – the batch which was little soft when taken out turned out to be nicer than the one that was fully cooked when taken out), 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.