Page 100 - Classic Cookies with Modern Twists

½ cup (1 stick) unsalted butter, room temperature
½ cup plus 2 tablespoons sugar

1 egg
1 teaspoon vanilla extract

1. To make the vanilla bean dough, in a medium bowl, whisk
together the our, baking powder, and salt. To make the
chocolate dough, in a medium bowl, whisk together the our,
baking soda, salt, and cocoa powder. Set both bowls aside.

2. Continue making the vanilla bean dough. In the bowl of a
st and mixer tted with the paddle att achment, or using a
handheld electric mixer, beat the butter, sugar, and vanilla bean
seeds until light and uff y. Scrape the bowl with a r ubber

spatula, add the egg and vanilla, and continue mixing until well
incorporated, about 20 seconds. Add the dr y ingredients on low
speed, mixing just until incorporated. Remove the dough from
the bowl onto a piece of plastic w rap. Form it into a rect angle,

w rap tightly, and refrigerate.

3. To make the chocolate dough, use the same mixing bowl
(there is no need to wash it between batches). Beat the butter

and sugar until light and uff y. Scrape the bowl with a r ubber
spatula, add the egg and vanilla, and continue mixing until well
incorporated, about 20 seconds. Add the dr y ingredients on low
speed, mixing just until incorporated. Remove the dough from
the bowl onto a piece of plastic w rap. Form it into a rect angle,

w rap tightly, and refrigerate. After both kinds of dough have
chilled for at least 30 minutes, remove them from the
refrigerator.

4. Divide both rect angles of dough into 2 even squares. Between
pieces of parchment paper, roll each piece of chocolate dough
into a 10-inch squ are and roll each piece of vanilla dough into a
10-by-11-inch squ are. Remove the top sheets of parchment and