Ingredients
Method
- Cream butter and sugar together in a large bowl until light and fluffy.
- Add the egg and vanilla extract, beating until fully incorporated.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture, mixing until just combined.
- Divide the dough in half. Leave one portion plain for the vanilla layer and add cocoa powder and milk to the second half.
- Shape each dough portion into a rectangle on plastic wrap and refrigerate for 30 minutes.
- Roll out both doughs separately on parchment paper into equal-sized rectangles, approximately 10x12 inches.
- Carefully place the chocolate dough on top of the vanilla dough and roll tightly from the long edge.
- Wrap in plastic and refrigerate for at least 2 hours.
- Preheat your oven to 350°F and line baking sheets with parchment paper.
- Slice the chilled log into ¼-inch rounds and arrange on prepared baking sheets.
- Bake for 12-14 minutes until edges turn golden and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Always use room temperature butter for easier mixing. Quality cocoa powder makes a noticeable difference in flavor depth. Store baked cookies in an airtight container at room temperature for up to one week.