Choc-Vanilla Icebox Cookies Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

granulated sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia reduces calories significantly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate adds antioxidants.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour increases fiber content.

Cream together 250 grams of butter, 250 grams of caster sugar, and 1 teaspoon of vanilla until smooth and the sugar is completely dissolved.

Add 3 large eggs one at a time, mixing well between each addition.

Add 500 grams of cake flour and mix until well combined.

Divide the dough in half; set half aside for the vanilla mix and to the other half, add 50 grams of cocoa powder and mix well until completely combined.

Spoon the vanilla mixture and the chocolate mixture onto glad cling wrap, forming three smaller logs rather than one large one.

Wrap each log in cling wrap, ensuring a secure seal, and refrigerate for at least 1 hour until firm.

Preheat the oven to 180 degrees Celsius (approximately 350°F).

Prepare baking trays using glad bake and cooking paper.

Slice the chilled cookie logs into rounds about half a centimeter thick, placing them onto the lined baking tray with space between cookies.

Bake in the preheated oven for about 10 to 12 minutes, keeping an eye on them until the vanilla side is golden.

Allow the cookies to cool on the baking tray before transferring them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens