These delicious vanilla chocolate cookies are incredibly tasty and simple. In a large mixing bowl, combine one pound of cake flour, one pound of all-purpose flour, baking powder and a little bit of salt. You want to start with everything at room temparature; into the bowl of a stand mixer or a large mixing bowl, add room temparature butter and start creaming it on low speed while gradually adding the sugar.

Scrape the mixture to ensure it is well combined, then add two eggs and one teaspoon of vanilla extract. Mix it until everything is just combined, then alternate the wet ingredients with the dry ingredients to the butter mixture. With the mixer on low speed, add about a quarter of the dry mixture to the cake batter and mix it for about 30 seconds. Then, add some milk to the mixture and let it mix until almost combined.

Repeat the process, alternating the remaining mixture until your dough is together. Remove the dough from the stand mixer, place it over your work surface, and divide it in half. Place one-half of the dough on large parchment paper. Return the other half of the dough to the bowl and add one teaspoon of cocoa powder, then knead well, ensuring the cocoa powder is incorporated into the dough and you have chocolate dough.

Place the dough on a parchment paper, and you want to roll the dough in between two layers of parchment. For the dough to be square on parchment paper, place the second piece on top and roll the dough to your preferred thickness. Repeat this with the vanilla dough, then set it in the fridge to chill for 15 minutes. Remove your dough and cut it into your desired shape, then place it on a parchment-lined baking tray.

Bake them in a 350F/ 180C preheated oven for 24 minutes. Once your cookies are baked, let them cool on a wire rack, then spread them with jam or your favourite spread and pair them. Enjoy…


  • 2 cups/ 16Oz unsalted butter
  • 2 cups/ 16Oz granulated sugar
  • Half a teaspoon of salt
  • 2 Eggs
  • 1 tablespoon vanilla
  • 118 ml of whole milk
  • 1 teaspoon baking powder
  • 2 cups (8.5Oz) all-purpose flour
  • 2 cups (8.5Oz) of cake flour
  • 1 teaspoon of cocoa powder

Freeze cookies for at least 15 minutes before baking. Bake at 350 Degrees for about 24 minutes (rotate pans halfway)