Ingredients
Scale
- 1 cup (226g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- 2 large egg yolks
- 2 cups (250g) all-purpose flour
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 tablespoon (15ml) milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dough: Cream butter and powdered sugar until light. Add egg yolks and vanilla; mix well.
- Combine Ingredients: Add flour and salt; mix until a soft dough forms. Divide dough in half.
- Make Swirl: Add cocoa powder and milk to one half of the dough, mixing until combined. Roll out both dough halves into rectangles of equal size.
- Assemble: Layer the chocolate dough over the plain dough, pressing gently. Roll tightly into a log, wrap in plastic, and chill for 1 hour.
- Slice & Bake: Cut the log into 1/4-inch slices and place on prepared sheets. Bake for 12-15 minutes or until edges are golden. Cool on a wire rack.
Notes
- Use room-temperature butter for a smoother dough.
- Chilling helps maintain the swirl design during baking.
- Store in an airtight container for up to a week.