inkblot cookies


these cookies were the first morsel i spied when i cracked open flo braker’s book, Baking for All Occasions. she calls them chocolate-vanilla swirl cookies, and in turn, got the recipe from nora’s patisserie in daly city, california. they made pretty fantastic toppers for the chocolate cupcakes that i had been working on for K’s birthday (more on that soon), and have the most delightful smell — a combination of a bright vanilla and a mocha chocolate.  i fell in love the moment i opened the oven and took in the full blast of those aromas.

Chocolate-Vanilla Swirl Cookies
(makes 6 to 12 dozen cookies depending on how large you make the cookies; recipe contains a few adaptations on my part)

Ingredients for Vanilla Dough:

Cake Flour 310g
Powdered Sugar 115g
Salt ¼ tsp
Unsalted Butter 225g @ room temperature, cubed
Vanilla Extract 1 tsp


Ingredients for Chocolate Dough:

Cake Flour 255g
Powdered Sugar 115g
Cocoa Powder 55g
Instant Coffee Powder 1 tbsp
Salt ¼ tsp
Unsalted Butter 225g @ room temperature, cubed
Vanilla Extract 1 tsp
  1. In the bowl of a stand mixer, mix together flour, sugar and salt using the paddle attachment.  Use the lowest speed possible, otherwise the flour will splatter out of the bowl.
  2. Add in butter and continue to mix on the lowest speed possible.
  3. As small chunks start to appear in the dough, add in the vanilla and resume mixing at the lowest speed.
  4. The ingredients will slowly come together into a smooth and dense dough.
  5. Wrap the dough in plastic and set aside in the refrigerator.
  6. Wash the bowl and paddle attachment and make the chocolate dough using the same method as described in steps 1-5.  You should add the cocoa powder in step one when you add in the flour.
  7. To form the cookies, roll the vanilla and chocolate dough into slabs that are 7 x 15 inches in size each.
  8. Place the vanilla dough on top of the chocolate dough.
  9. Cut the doughs in half along the long end, so that you have 2 pieces that are 7 x 7.5 inches in size.
  10. Stack the two 7 x 7.5 inch pieces on top of each other.  Be sure that the dough types continue to alternate in colour.
  11. Pat or roll the stack into 12 x 15 inch rectangle, and then cut the rectangle in half again, to form two 6 x 15 inch pieces.
  12. Stack those on top of each other to form an 8 layer stack.
  13. You may find it easier at this point to cut the dough into thirds.
  14. Using both hands, take one third of the dough and twist it 3 times to create the marble-lized texture.  While twisting the dough, gently elongate and compress the dough so as to form a log.
  15. Wrap the log in plastic, and roll it a few times on a flat surface to continue shaping the dough into a round-ish log that is 1 to 2 inches in diameter.
  16. Repeat with the remaining thirds of dough.
  17. Before baking, let the log firm up in the refrigerator (~1 hour) or freezer (30 minutes). [The logs will keep in the freezer for several months]
  18. Using a sharp knife, slice the chilled logs into 1/4 inch thick slices and place them on a sheet pan covered with parchment paper.
  19. Bake at 325°F for 10-12 minutes.

One response to “inkblot cookies

  1. Pingback: k’s chocolate cupcake surprise « a tomato in tribeca

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