Prep 30 mins
Cook 9 mins
This was in my email as a local grocery store's "Recipe of the Day." Chill time is not included.
- 1 unsweetened chocolate square (1 ounce)
- 1 1⁄2 cups flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup unsalted butter, softened
- 3⁄4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- Melt the chocolate in the top of a double boiler over barely simmering water; set aside to cool slightly.
- In a small bowl, whisk together the flour, salt, and baking powder; set aside.
- In a medium bowl, cream the butter and sugar together.
- Mix in the egg and vanilla. On low speed, slowly add the flour mixture to the butter mixture and combine well.
- Place one half of the dough on a sheet of waxed paper.
- Stir the cooled melted chocolate into the remaining half of the dough.
- Put the chocolate dough onto the waxed paper alongside the vanilla dough and press the two together to form a ball.
- Knead just long enough to achieve a marbleized effect.
- Shape the dough into a 1 by 12-inch log.
- Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
- Chill for 2 to 3 hours or until firm.
- Preheat the oven to 375°F
- Lightly grease the baking sheets.
- Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on the prepared baking sheets.
- Bake for about 8 to 9 minutes, or until the cookies are set but not browned.
- Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
These came out very nice. The chocolate part is flavorful, and the random-looking pattern is interesting. Mine do look more like brown and white cows than zebras, but that just shows my (lack of) artistic ability. They were easy to make, too. Thank you for sharing this recipe with us.