Buttery Chocolate Swirl Cookies

Instructions

1. 1

   In a large bowl, cream the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

2. 2

   In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture and mix well.

3. 3

   Divide the dough in half. Add the baking cocoa to one portion and mix until well combined, creating a chocolate dough. Divide each dough portion in half.

4. 4

   On a baking sheet, roll out each dough portion between sheets of waxed paper into a 12x10-inch rectangle. Refrigerate for 30 minutes to firm up.

5. 5

   Remove the waxed paper. Place one chocolate dough rectangle over a plain dough rectangle. Roll up the dough tightly, jelly-roll style, starting with a long side. Wrap in plastic and repeat with the remaining dough. Refrigerate for 2 hours or until firm.

6. 6

   Preheat the oven to 350°F. Unwrap the dough rolls and slice into 1/4-inch thick slices. Place the slices 2 inches apart on lightly greased baking sheets.

7. 7

   Bake for 10-12 minutes or until the cookies are set. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.