In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (113 grams) butter and ½ cup (100 grams) sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams) and 1½ teaspoons (6 grams) Rodelle Pure Madagascar Bourbon Vanilla Extract, beating until combined.
In a medium bowl, whisk together 1⅔ cups flour (208 grams), ¾ teaspoon (3.75 grams) baking powder, and ½ teaspoon (1.5 grams) salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until a dough forms.
Turn out dough onto a large piece of parchment paper. (If any flour bits remain, knead dough by patting dough and folding it in half.) Shape dough into a 6x5-inch rectangle, and wrap in plastic wrap. Refrigerate for at least 1 hour.
Clean bowl of stand mixer and paddle attachment. Using the paddle attachment, beat remaining ½ cup (113 grams) butter and remaining ½ cup (100 grams) sugar at medium speed until creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add remaining 1 egg (50 grams) and remaining 1½ teaspoons (6 grams) Rodelle Pure Madagascar Bourbon Vanilla Extract, beating until combined.
In another medium bowl, whisk together Rodelle Gourmet Dutch-Processed Baking Cocoa, remaining 1 cup plus 2 tablespoons flour (141 grams), remaining ¾ teaspoon (3.75 grams) baking powder, and remaining ½ teaspoon (1.5 grams) salt. With mixer on low speed, gradually add cocoa mixture to butter mixture, beating until a dough forms.
Turn out dough onto a large piece of parchment paper. (If any flour bits remain, knead dough by patting dough and folding it in half.) Shape dough into a 6x5-inch rectangle, and wrap in plastic wrap. Refrigerate for at least 1 hour.
Let doughs stand at room temperature for about 5 minutes. On a lightly floured sheet of parchment paper, roll plain dough into a 14x10-inch rectangle. Repeat procedure with chocolate dough. Transfer doughs on parchment to 2 baking sheets, and refrigerate until firm but still pliable, about 20 minutes.
Transfer plain dough on parchment to a flat surface. Carefully invert chocolate dough on top of plain dough. Between sheets of parchment, roll over doughs a few times to press together. Peel away top sheet of parchment. Starting with one long side, roll dough into a log, using bottom sheet of parchment to help lift and roll as tightly as possible to avoid gaps. Trim ½ inch off each end. Tightly wrap in plastic wrap, twisting ends to seal. Refrigerate for at least 2 hours.
Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
Cut log into ¼-inch-thick slices. (See Note.) Round edges of dough slices as needed. Place 1 inch apart on prepared pans. (If dough log starts to get too soft, freeze for 15 minutes or refrigerate for 30 minutes until firm.)
Bake until edges and tops are set and bottoms are golden brown, 8 to 10 minutes. Let cool completely on pans. Store in an airtight container for up to 5 days.
This recipe was created for Rodelle by Bake From Scratch. Click here to read more.
