Description

A classic, soft cake-like cookie with distinct half-chocolate and half-vanilla fondant icing. Perfect for any occasion.

Ingredients

Scale

2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 cup hot water
1 cup powdered sugar (for vanilla icing)
2 tablespoons milk (for vanilla icing)
1/2 teaspoon vanilla extract (for vanilla icing)
1 cup powdered sugar (for chocolate icing)
2 tablespoons unsweetened cocoa powder (for chocolate icing)
1–2 tablespoons milk (for chocolate icing)

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, whisk together cocoa powder and baking soda. Add hot water and stir until smooth.
Divide the cookie dough in half. Add the cocoa mixture to one half of the dough and mix until evenly colored.
Drop rounded tablespoons of the plain dough and the chocolate dough side-by-side onto the prepared baking sheets, leaving about 2 inches between cookies. Gently press them together.
Bake for 9-12 minutes, or until the edges are lightly golden. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
To make the vanilla icing: Whisk together powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and spreadable.
To make the chocolate icing: Whisk together powdered sugar, 2 tablespoons cocoa powder, and 1-2 tablespoons milk until smooth and spreadable.
Once cookies are completely cool, frost one half of each cookie with vanilla icing and the other half with chocolate icing. Let the icing set before serving.

Notes

Ensure your cookies are completely cool before icing to prevent the icing from melting.
Adjust milk in the icings to reach your desired consistency.
For a softer cookie, do not overbake.

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 35g
Sodium: 100mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg

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