These cookies are inspired by @constellationinspiration’s Neapolitan cookies but in shades of chocolate. I love that each cookie turns out as a little different and sometimes you unexpectedly end up with a little heart or in this batch a smiley face!
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I struggled with what to call this cookie and had suggestions like “calico cookies” (after the coloring of a calico cat) and “chocolate marbled cookies” but didn’t feel like these are really marbled. I settled with Chocolate Swirl Cookies and I am sure there are many different flavor combinations to be discovered in the future. This one will be easy to customize for special occasions too! I am thinking a combination with green and the two cocoas would make an awesome camouflage cookie. A strawberry, lemonade and cream cream cheese combination would be a good strawberry lemonade cookie. I think my next try will be black cocoa powder & oreo crumbs to come up with some kind of a cookies and cream version. The possibilities are endless. This basic dough takes on flavors easily and it such a good starting point. Let me know if you have some other combinations you want me to experiment with.
The nice part about this recipe is it starts with just one dough that you split into thirds. The first third you leave plain, the next third you add dutch processed cocoa and the last third you add black cocoa. The two cocoas have distinctly different flavors which blend well together. Roll each dough in ½ teaspoon size balls and then roll the 3 dough balls together. The combination of the 3 different dough gives the cookies a 70’s vibe.
Next test is to try them covered in granulated sugar or icing sugar to see if they crackle!
Recipe
Chocolate Swirl Cookies
Ingredients
- 1 ½ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla
- 1 tablespoon dutch processed cocoa powder
- 1 tablespoon black cocoa powder
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper.
- Beat together butter, sugar and brown sugar until creamy.
- Add egg and vanilla extract. Beat until well blended.
- Add flour, baking soda and salt. Beat until dough forms a ball.
- Remove ball from mixing bowl and split into 3 equal portions.
- Leave one of the portions of dough plain.
- Add dutch processed cocoa to one of the portions of dough.
- Add black cocoa to the last portion of dough.
- Roll ½ teaspoon size dough balls with each type of dough.
- Take one dough ball from each of the three types of dough and roll them together.
- Bake in preheated oven for 8-10 minutes or until edges start to become golden.
- Remove cookies to a cooking rack.
