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Vanilla Chocolate Wafers

Vanilla and chocolate are tastefully intertwined in the yin and yang-inspired design of these buttery cookies. Enjoy a bite of pure vanilla or rich chocolate, or try a combination of both.

  • Yield: Makes about 4 1/2 dozen
Vanilla Chocolate Wafers

Source: Martha Stewart Living, January 2006


  • 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
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened Dutch process cocoa powder


  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. Gradually add flour mixture; mix until just combined, about 1 minute.

  2. Remove half of the dough; set aside. Add cocoa powder 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 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.

  3. Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.

  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.

  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.

Reviews (21)

  • Croco 28 Jan, 2012

    I like these cookies a lot. Not too sweet but still very tasty. I use Wondercocoa from Wonderslim and the chocolate part of the cookie is flavorful.

  • chefcheungies 8 Aug, 2011

    I made these cookies yesterday. They need more flavor because they are actually quite bland. It is a good start but like many, it needs messing with. The chocolate part was bland as well. I will try again with more sugar, vanilla and more chocolate flavor.

  • missstubby 13 Mar, 2011

    The dutch process cocoa would just be darker in color and maybe a little more chocolaty in flavor,. just add a wee bit more cocoa powder or a bit of instant coffee granules. I will when I try these. they sound great.

  • LisaMHarper 29 May, 2010

    Confectioner's sugar is powdered sugar.

  • Sewingcats4 29 May, 2010

    Hi llcourtney - I haven't made these cookies yet but you might want to try using an egg wash to get the two sides to stick together. Beat an egg with 1 tablesppon of water and brush on one of the sides before you stick them together. Hope it helps!

  • Sewingcats4 29 May, 2010

    Hi llcourtney - I haven't made these cookies yet but you might want to try using an egg wash to get the two sides to stick together. Beat an egg with 1 tablesppon of water and brush on one of the sides before you stick them together. Hope it helps!

  • labaticha 19 Feb, 2010

    to make confectioners sugar, you just grind normal sugar till it's very fine :)

  • hanyk2 16 Sep, 2009

    Has anyone try it with normal cocoa powder other than the dutch process cocoa powder? any difference?

  • clarasmummy 16 Sep, 2009

    Confectioner's sugar is also called icing sugar, and it is very fine, like flour ...
    Hope this helps kungking!

  • kungking 14 Sep, 2009

    Anybody can help explain what is confectioners' sugar, how it's different from normal sugar.

  • smriti 25 Jan, 2009

    They turned out really delicious - though I baked them a till they were a little soft rather than firm to touch as they harden when they cool.

  • MaxineH 13 Jan, 2009

    I made these cookies last weekend. Only 6 came out with a perfect yin yang symbol, but they were a lot of fun to make. They have a rich buttery flavor.

  • Ayeta 11 Jan, 2009

    The cookies came out great, very pretty and delicious and I received many complements, but I hardly got 2 dozen cookies. Maybe I made the log too thick, even though I measured and it was a diameter of 2"

  • llcourtney 8 Jan, 2009

    I made these some time ago and remember that my two halves didn't stick together very well. Some of my cookies fell apart at the seam. Anyone have any suggestions for secure bonding?

  • dskrimm 7 Jan, 2009

    i thought the 'scientific' descriptions were great!!! i am a 'visual' person it helped to think it through! THANKS

  • mykele 7 Jan, 2009

    It does not require a rocket scientist to follow the directions this time. The
    last two commentors describe what to do perfectly. Actually this is
    one of the better detailed recipe on this site. Consider it a learning
    experience that is kinda fun. ENJOY.

  • euni 7 Jan, 2009

    Picture in your mind the directions. Visualize a 1" diameter chocolate roll. Now press the round handle of a wooden sppon, shaping a "dent" the length of the log.. Now, repeat with the white log. Turn the logos so the dents in each log are facing each other (this is kind of like a puzzle). Then press the two logs together. Voila! You have done it. Congratulations.

  • kortnie 7 Jan, 2009

    Basically, just take the two logs (vanilla and chocolate), lay them side-by-side, and press them together - you should end up with one giant log, consisting of a vanilly side and a chocolate side. Forming them with the wooden spoon (as mentioned above) is really just for decorative reasons - forming the individual flavored logs in to a 3-D apostrophe shape, and then putting the two flavors together, will give the individual cookies a sort of yin-yang shape, like the cookies pictured.

  • naturestouch 7 Jan, 2009

    Suggest that it be played on video. I canot understand how to do it.

  • KarynLeito 22 Dec, 2008

    This dough seemed to crumble and crack prior to freezing which made it difficult to work the log part. But the cookie was delicious.

  • mscharmaine 1 Dec, 2008

    this is too hard to understand, but it sure looks delicious

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