Chocolate Mint Swirl Cookies

Ingredients:

Sugar cookie dough:

• 3 cups premium wheat flour
• 3/4 tsp baking powder
• 1/4 teaspoon fine salt
• 1 cup softened unsalted butter
• 1 cup of sugar
• 1 beaten egg
• 1 tbsp. milk
• Powdered sugar for breading

Ingredients for the dark part of the cookies:

• 85 g melted dark chocolate
• 1 tsp vanilla extract

Ingredients for the light part of the cookies:

• 1 egg yolk
• 1 teaspoon mint essence
• 1/2 cup crumbs from regular or mint candies

Preparation:

1. Sift together the flour, baking powder, and salt. Set aside. In the large bowl of a stand mixer, place the butter and sugar and beat until pale. Add the eggs and milk and mix well. Reduce the mixer speed to low, gradually add the flour, and beat until the mixture begins to pull away from the sides of the bowl. Divide the dough in two, wrap in parchment paper, and refrigerate for 2 hours.
2. Add chocolate and vanilla extract to one half of the dough and mix well with your hands. Add egg yolk, mint essence, and candy crumbs to the other half of the dough and mix well. Wrap both halves in plastic wrap and chill for 5 minutes. Roll out each dough separately to a thickness of about 0.6 cm. Place the mint dough on top of the chocolate dough and press the edges. Place the dough on parchment paper or a flexible cutting board and roll it into a log. Wrap in parchment and refrigerate for 2 hours.
3. Preheat oven to 190C.
4. Remove the dough from the refrigerator and cut into 1-cm-thick pieces. Place the cookies 2.5 cm apart on a greased baking sheet, parchment paper, or silicone mat and bake in the oven for 12-13 minutes, rotating the pan halfway through. Remove from the oven and let them cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. Store the cookies in an airtight container for up to 1 week.