Time 8h30m Yield 6 Number Of Ingredients 5 Steps:
Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners’ sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks. Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream. Frost cookie log with remaining whipped cream and sprinkle with grated chocolate. Cover tightly and refrigerate overnight. To serve, slice diagonally to create striped pieces.
Yield Makes 40-48 Number Of Ingredients 10 Steps:
Whisk 1 1/3 cups flour and 3/4 tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining 3/4 tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs. Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture. Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1 1/2" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours. Place racks in upper and lower thirds of oven; preheat to 350°F. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous 1/4" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12-14 minutes. Let cool on baking sheets. Do Ahead Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.
Time 55m Yield 24 bars Number Of Ingredients 8 Steps:
Preheat oven to 350°. Butter a 13 x 9-inch baking pan. Melt 1 cup of the chocolate chips in a small saucepan over low heat, let cool slightly- (Or place the chips in a bowl and microwave on HIGH, stirring every 30 seconds, until melted, about 2 minutes.) Set aside. Sift together the flour and baking powder and set aside. In a large bowl, beat the butter and the brown sugar until light and fluffy. Beat in the eggs, one at a time, beating thoroughly after each addition. Add in the vanilla. Stir in the sifted dry ingredients until blended. Transfer half of the mixture to another bowl. Stir melted chocolate into one portion until blended. Spread chocolate batter in the prepared pan. Drop remaining batter by tablespoonfuls onto the chocolate batter. Spread carefully into an even layer. Sprinkle with remaining 1/2 cup chocolate chips and the walnuts. Bake on the center rack for 30 minutes, or until the edges begin to pull from the sides of the pan. Cool in the pan on a wire rack before cutting into bars.
Time 31m Yield 12 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees. In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well. In a medium sized bowl, beat butter and sugar until creamy. Add egg and vanilla to cream mixture; beat well. Add flour mixture and chocolate chips; mix well. With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking). Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake). Cool 5 minutes on stone; transfer to cooling rack; cool completely. Repeat with remaining dough. Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds. Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.
More about “zebra cookies recipes”
Time 30m Yield 1-1/2 dozen. Number Of Ingredients 8 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.
