Ingredients:

• 2 eggs
• 90g powdered sugar
• Pinch of salt
• 8g vanilla sugar
• 90g oil (vegetable or any neutral-flavored oil)
• 5g baking powder
• 350g all-purpose flour
• 10g cocoa powder

Step-by-Step Instructions:

Step 1: Prepare the Dough

1. Beat the Eggs and Sugar:
   • In a large mixing bowl, crack 2 eggs and add 90g powdered sugar, a pinch of salt, and 8g vanilla sugar. Use a whisk or hand mixer to beat the mixture until it becomes light and fluffy. This step helps to dissolve the sugar and ensures a smooth cookie dough.
2. Add the Oil:
   • Gradually add 90g of oil to the egg mixture while continuing to beat. The oil adds moisture and makes the dough rich and soft.

Step 2: Mix the Dry Ingredients

1. Combine the Dry Ingredients:
   • In a separate bowl, sift together 5g of baking powder and 350g of all-purpose flour. Sifting helps to remove any lumps and ensures an even distribution of the baking powder.
2. Incorporate the Dry Ingredients:
   • Slowly add the flour mixture to the wet ingredients in small portions, mixing thoroughly after each addition. Use a spatula or your hands to knead the dough until it comes together. The dough should be soft but not sticky.

Step 3: Create the Chocolate and Vanilla Doughs

1. Divide the Dough:
   • Once the dough is smooth, divide it into two equal parts. Place one half back into the mixing bowl.
2. Add Cocoa Powder:
   • To one half of the dough, add 10g of cocoa powder and knead it into the dough until fully incorporated. This will give you a chocolate-flavored dough.
3. Leave the Other Half Plain:
   • The other half of the dough will remain plain and will be your vanilla-flavored portion.

Step 4: Shape the Swirl Cookies

1. Roll Out the Doughs:
   • On a lightly floured surface, roll out both the vanilla and chocolate doughs into two equal-sized rectangular sheets, each about 1 cm thick. Try to make the dimensions of both sheets as close to identical as possible.
2. Layer the Doughs:
   • Place the chocolate dough sheet on top of the vanilla sheet. Press gently to ensure they stick together. You can use a rolling pin to roll over the dough lightly to remove any air pockets.
3. Create the Swirl:
   • Starting from one end, carefully roll the layered dough into a tight log (as you would roll a Swiss roll or jelly roll). Once rolled, wrap the dough log in plastic wrap and refrigerate for about 15-20 minutes. This step helps firm the dough, making it easier to cut into uniform slices.

Step 5: Slice and Bake the Cookies

1. Preheat the Oven:
   • While the dough chills, preheat your oven to 180°C (356°F). Line a baking sheet with parchment paper to prevent sticking.
2. Slice the Dough:
   • Remove the chilled dough log from the refrigerator. Using a sharp knife, slice the dough into cookies that are about 1 cm thick. The result will be beautiful swirl-shaped cookies with alternating layers of chocolate and vanilla.
3. Arrange on the Baking Sheet:
   • Place the sliced cookies onto the prepared baking sheet, leaving about 2 cm of space between each cookie to allow for spreading.
4. Bake:
   • Bake the cookies in the preheated oven for 15-20 minutes, or until the edges turn golden brown. Be careful not to overbake, as the cookies will continue to firm up as they cool.

Step 6: Cool and Serve

1. Cool the Cookies:
   • Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Serve:
   • Serve the vanilla and chocolate swirl cookies with a hot beverage of your choice, or enjoy them as a delightful snack on their own.

Cooking Tips:

• Chilling the Dough: Chilling the dough log before slicing ensures clean, even cuts and helps prevent the dough from becoming too soft and difficult to work with.
• Flour Substitutions: If you prefer a slightly healthier option, you can use whole wheat flour instead of all-purpose flour, though the texture may be slightly denser.
• Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage. To freeze, place the cookies in a single layer in an airtight container or freezer bag.
• Swirl Variations: You can experiment with different flavorings in place of cocoa powder, such as matcha powder for a green tea swirl or add a hint of cinnamon to the vanilla dough for a spiced twist.

Nutritional Facts (Per Serving):

• Calories: 95 kcal
• Carbohydrates: 12g
• Protein: 2g
• Fat: 4g
• Cholesterol: 25mg
• Sodium: 30mg
• Sugar: 5g

FAQs:

1. Can I make these cookies ahead of time?
   • Yes, you can prepare the dough in advance and keep it refrigerated for up to 24 hours before slicing and baking. You can also freeze the dough for up to a month and bake whenever you like.
2. Can I add other flavors to the dough?
   • Absolutely! You can add a pinch of cinnamon, orange zest, or even a touch of coffee powder to the vanilla dough for a different flavor profile.
3. Why is my dough too sticky?
   • If your dough is sticky, add a little more flour (1 tablespoon at a time) until it reaches the right consistency. It should be soft but not too sticky to handle.
4. How do I get perfectly even swirls?
   • To achieve even swirls, ensure that both doughs are rolled out to the same thickness and size. When rolling the layered dough, do it slowly and evenly to prevent cracking or uneven layers.

Conclusion: Vanilla and chocolate swirl cookies are a wonderful way to enjoy two beloved flavors in one visually appealing treat. With their soft texture and perfect balance of sweetness, these cookies are sure to become a favorite among family and friends. Whether you’re baking for a special occasion or simply indulging in a mid-day snack, this recipe is easy, fun, and sure to impress!