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1. Cream the butter and sugar in the bowl of an electric mixer, or use a large bowl with a hand-held electric beater. Beat in the vanilla and egg, then add the flour. Beat until smooth, remove from the bowl, halve the dough and beat the cocoa into one of the portions using a mixer. Shape both dough portions into rough oblongs. Wrap in clingfilm and chill for 30 minutes until firm.
2. Roll out each dough to £1-coin thickness, trying to keep the oblong shape. Put the chocolate dough on top of the white dough and trim the edges to neaten. Roll up lengthways like a Swiss roll, then wrap in clingfilm and chill for 45 minutes. Heat the oven to 180C/fan 160C/gas 4.
3. Slice the dough into discs as thinly as you can, put them on a non-stick baking sheet and cook for 15 minutes. Cool on wire racks.

Per cookie

83 kcalories, protein 0.9g, carbohydrate 10.3g, fat 4.6 g, saturated fat 2.7g, fibre 0.3g, salt 0.01 g

Latest comments and suggestions

• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  These are lovely and look great too.

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• Fen Moore

  01 April 2008

  Fen Moore rated and commented on this recipe

  

  these are delicious!! very more-ish!! perfect for the girls!!

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• Dena Littlew

  05 July 2008

  Dena Littlew rated and commented on this recipe

  

  These are lovely! well worth the effort

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• Erica

  08 November 2008

  Erica rated and commented on this recipe

  

  these were really nice but i found the plain cookie dough very wet and sticky to work with-maybe not enough flour? next time i would add 25g of flour to the plain mix aswell as adding 25g of cocoa to the chocolate one. the end result was pretty good tho.

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• Belkey

  12 January 2009

  Belkey rated and commented on this recipe

  

  The recipe says to cut the dough as thin as possible, but I found that if you want a "cookie like" texture then they need to be cut thicker.

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• lucii3

  12 January 2009

  lucii3 commented on this recipe

  we have these at school

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• Stef

  01 March 2009

  Stef commented on this recipe

  I found the plain cookie dough to be a bit wet and stuck to the work surface when I was trying to roll it out, no matter how much flour I used. I agree with Erica and will try putting 25g extra flour into the plain cookie dough next time to see if it makes a difference! Had a lot of fun making them though and they look very impressive. They're in the oven now and smell yummy! Can't wait to try them!

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• Andy

  09 April 2009

  Andy rated and commented on this recipe

  

  taste great, and the kids loved making (and eating them) But they are very time consuming with all the chilling. The last 45 mins, I shortened to 15min by using the freezer.

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• Beth

  12 June 2009

  Beth commented on this recipe

  i added 2 tbsp of ground almonds to the plain half and it was good my family will love them!!!!

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• Beth

  12 June 2009

  Beth commented on this recipe

  mine don't look like the picture!

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• Alicia

  28 August 2009

  Alicia commented on this recipe

  "Slice the dough into discs as thinly as you can" could anyone please tell me roughly how thick or thin? any help greatly appreciated

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• debetha

  09 September 2009

  debetha rated and commented on this recipe

  

  Definitely need more flour - my plain mix was far too sticky to be remotely managable, with the choc mix not much better. Couldn't roll either of them, managed to wrap one oblong around the other, and roll it out that way, but end result not very pretty. taste ok, but won't bother with these again

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Ingredients

• 25g cocoa

SUGAR COOKIE DOUGH

• 200g unsalted butter , at room temperature
• 150g caster sugar
• 2 tsp vanilla extract
• 1 egg
• 300g plain flour , sifted

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Difficulty and servings

Makes about 40 cookies

Preparation and cooking times

Ready in 1 hour, plus chilling

Ingredients

• 25g cocoa

SUGAR COOKIE DOUGH

• 200g unsalted butter , at room temperature
• 150g caster sugar
• 2 tsp vanilla extract
• 1 egg
• 300g plain flour , sifted

Per cookie

83 kcalories, protein 0.9g, carbohydrate 10.3g, fat 4.6 g, saturated fat 2.7g, fibre 0.3g, salt 0.01 g

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