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Salted Chocolate Vanilla Bean Cookies

February 2, 2009 by Joy the Baker 71 Comments

Chocolate and Vanilla Wafers

What would it feel like if vacations lasted forever?  Would it feel as good as I think it would?  Yes.  Yes, it would.

Reality hits hard after you’ve had days to let your brain ease into a happy mush.

I’m not complaining.  Does it sound like I’m complaining?  Ok… maybe a little.  It’s just hard to let vacation time slip out of my hands.

Maybe permanent vacation is like only eating these cookies for the rest of your days.  Sure, they have both chocolate and vanilla, but you can’t eat cookies forever.  They’d lose their cookie goodness.  Maybe permanent vacation would somehow start to feel like work.  Constant cookies and vacation? I’d be willing to experiment  just to see how the two would treat me after a few years.

Chocolate and Vanilla Wafers

While I’m day dreaming of vacations past, I’d like to send a big fat thank you to my darling friends who hosted us this weekend.

Britt

Britt is one of my few friends who actually still has a land line.  Phone with a cord!?  Well done.

Seattle

Seattle is a great city.  A big thank you for all of your Seattle suggestions.  I actually used to live in Seattle so this vacation was half sightseeing and half old stomping ground good times.

Now… cookies.

Chocolate and Vanilla Wafers

Salted Chocolate and Vanilla Bean Cookies

adapted from Martha Stewart

Print this Recipe!

These cookies are the perfect combination of vanilla and dark chocolate.  They aren’t too sweet and the chunky sea salt really brings out the rich chocolate flavor.  They’re pretty impressive for slice and bake refrigerator cookies.  Can you dig it?  I can.

  • 2 cups all-purpose flour, plus more for work surface
  • 1/4 teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 large egg yolk, save egg white for brushing cookie dough
  • 1/2 teaspoon pure vanilla extract or scraped vanilla beans from 1/4 vanilla pod
  • 2 tablespoons unsweetened Dutch process cocoa powder
  • 2 tablespoons semi sweet chocolate, very finely chopped
  • course sea salt

Chocolate and Vanilla Wafers
Chocolate and Vanilla Wafers
  1. Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla bean or extract. Gradually add flour mixture; mix until just combined, about 1 minute.
  2. Remove half of the dough; set aside. Add cocoa powder and chopped chocolate to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1-inch wide and 1/2-inch tall. Repeat with reserved vanilla dough. Wrap each rectangle in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
  3. Remove the chilled doughs from the fridge.  Brush the top of the chocolate piece with a bit of a remaining egg white.  This will help the chocolate and vanilla stick together.  Press the vanilla piece on top of the moistened chocolate piece.  Press lightly.  Rewrap dough and refrigerate for at least 2 hours, or overnight.
  4. Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.  Sprinkle course sea salt onto the chocolate half of the cookies.  Press in lightly with fingertips.
  5. Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool. Cookies can be stored in airtight containers at room temperature up to 3 days.

Chocolate and Vanilla Wafers
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Comments

  1. Dylan

    December 4, 2011 at 3:33 am

    My 14-year-old sister and I just made these on a rainy English Sunday and we’ve decided, delicious though they are buttercream improves everything so we’re making white and dark chocolate icing to spread on each different coloured half and sandwich them, oreo style.

    Reply
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  1. salty black and white cookies | the cake wing says:
    May 8, 2015 at 12:39 pm

    […] I came across this recipe a while ago and decided to try it last weekend.  They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted […]

    Reply
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    December 16, 2013 at 8:37 am

    […] adapted this recipe from Joy the […]

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  3. Bliss Is Blueberry-Lavender & Chocolate Shortbread Cookies | Elizabeth Sensky says:
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  5. Browned Butter Blueberry Muffins « Culinary Style says:
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    […] the food blog Joy the Baker almost every day, have lots of her recipes bookmarked (like this and this), but hadn’t made any of them until this weekend. Her blueberry muffin recipe is easily the […]

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  6. Life Essentials — Joy the Baker says:
    February 12, 2012 at 11:15 pm

    […] made these salted Chocolate and Vanilla Bean Cookies ages ago.  They still have a soft spot in my […]

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