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Chocolate and Vanilla Striped Cookies – Cooking Light Recipe

Black and White Striped cookiesIn my previous post I mentioned that this year I was searching for something sweet, but at the same time, something on a healthy side.

I judged the newly found recipes by the picture of the finished product, followed by the ingredients.

I did not even pay attention to how involved the preparation process might be. This one requires several steps.

I already shared the recipe for the Ginger-Lemon Pinwheels, and now you will get to hear about the “Black and White Striped Cookies“.

They look much more appetizing than they actually are.  I am very honest here, because once again, I expected a little lighter texture , than what this recipe produced.  I guess I am spoiled by all the other “full of butter” cookie recipes I make all the time.

These may not be flaky as regular cookies, however they are only 73 calories each!

Great  for dunking, with a cup of tea.

This recipe yields 3 dozen cookies.

Chocolate and Vanilla Striped Cookies – Cooking Light Recipe

Chocolate and Vanilla Striped Cookies – Cooking Light Recipe


  • Vanilla Dough:
  • 1-1/4 cups all-purpose flour
  • 1/8 tsp. salt
  • 1/2 cup powdered sugar
  • 1/4 cup butter, softened
  • 1 large egg yolk
  • 1-1/2 tsp. vanilla extract
  • 2 Tbs. ice water
  • Chocolate Dough:
  • 3/4 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1/8 tsp salt
  • 1 cup powdered sugar
  • 1/4 cup unsalted butter, softened
  • 1 large egg yolk
  • 1/2 tsp. vanilla extract ( I used rum extract)
  • 2 Tbs. ice water


  1. Vanilla Dough:
  2. In a medium mixing bowl, place the butter, sugar and egg yolk.
  3. Beat at medium speed until smooth, and creamy lemon color looking.
  4. Beat in the vanilla extract.
  5. In a separate bowl, using a whisk, mix flour and salt.
  6. Gradually add the flour mixture to the butter mixture.
  7. Beat at low speed until combined.
  8. Sprinkle ice water, and beat until moist (dough will be slightly crumbly).
  9. Form a 4-inch dough ball on a plastic wrap, cover and chill one hour, or until firm.
  10. Chocolate Dough
  11. In a medium mixing bowl, add butter, egg yolk, and sugar.
  12. Mix on medium speed until smooth and creamy.
  13. Beat in the vanilla (or your favorite flavor) extract.
  14. In a separate bowl, using a whisk, mix the flour, salt and cocoa.
  15. Gradually add cocoa mixture to butter mixture, beating at low spreed until combined.
  16. Sprinkle ice water over the surface of the dough.
  17. Beat just until moist.
  18. Make a 4-inch dough ball, placed on a plastic wrap, and chill for one hour, or until firm.
  19. Chocolate and Vanilla Dough Assembly:
  20. Lay two overlapping sheets of plastic wrap, on a moist surface.
  21. Remove and unwrap the chilled Vanilla Dough, and place it on the plastic wrap.
  22. Cover the dough with two additional overlaying sheets of plastic wrap.
  23. Using a rolling pin, roll the dough to form a 12 x 8 rectangle.
  24. Place the rolled out dough in the freezer, while you are working on the Chocolate Dough.
  25. Follow the same process with the Chocolate Dough.
  26. Once both doughs are firm enough, remove the plastic wrap, place the Vanilla Dough on a lightly floured surface, and cover it with the Chocolate Dough.
  27. Press down gently.
  28. Cut dough stack in half crosswise, to form 2 (8 x 6 inch rectangles).
  29. Stack these two half on top of each other, alternating the chocolate and vanilla sides.
  30. Wrap in plastic wrap and freeze for 10 minutes, or until firm.
  31. Cut the dough crosswise into 6 (6 x 1-1/3 inch) strips.
  32. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate, to form a stripe pattern.
  33. Wrap in plastic wrap, pressing gently.
  34. Repeat same procedure with the remaining 4 strips to form 2 stacks, making 3 stacks total.
  35. Wrap in plastic wrap, and chill at least 30 minutes, or until very firm.
  36. Preheat oven to 375 degrees F.
  37. Line baking sheets with parchment paper (not wax paper - it will scorch).
  38. Working with one stack at a time, using a sharp knife, slice each stack to 12 slices.
  39. Place them 1 inch apart on the parchment lined pans.
  40. Bake at 375 F for 10 minutes.
  41. Cool in pans for 5 minutes.
  42. Remove from pans, and cool completely on wire racks.


The hardest part in making these cookies, was rolling out the dough between the plastic wrap, and trying to keep it in a rectangular shape.  I used some additional engineering, by trimming the uneven sides and using this dough to even out any imperfections.

It is also a time consuming process, with all this rolling out of the dough, cooling, stacking, and cooling again.

These cookies are not very sweet, and as I mentioned above, tend to be on a denser side, thus very suitable for dunking.  They remind me of Biscotti.

This is a good recipe for Phase III of the Fat Smash Diet.


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