Stone Cookies

These were supposed to be sliced with beautiful stripes... turns out it's easier to just swirl it all together and use a cookie cutter! Tastes like a less sweet gourmet oreo. 

INGREDIENTS

• 226 g or 1 cup butter
• 120 g or 1 cup powdered sugar
• 50 g or ¼ cup granulated sugar
• ½ tsp fine sea salt
• 2 teaspoons pure vanilla extract
• 1 large egg
• 260 g plus 65g or 2 cups flour, plus ½ cup (divided)
• 40 g or ⅓ cup black cocoa

INSTRUCTIONS

1. Add chunks of cold butter and powdered sugar to a stand mixer and beat until it is fluffy, about 3-5 minutes.
   
2. Add the salt, vanilla and egg and mix to combine.
3. Add 2 cups of flour and mix. I like to add 1/2 cup at a time to mix it in gradually to prevent flour from going everywhere. 
4. Separate the dough in half, preferably using a scale to be exact. Do this by putting a piece of saran wrap on top of the scale, put all the dough on it. Take note of the weight and do a little calculation to divide the weight of the dough in half. Put enough dough back into the bowl to reach the number you calculated.
5. Add the remaining flour (65g or ½ cup) to the half of the dough thats in the bowl and mix. Once mixed, remove from bowl, smush into a flattened ball, and wrap in saran wrap and add to the fridge. Important! Do the white half of the dough first - the black cocoa powder will get all over everything.
6. Once you've finished with the white half of the dough, then put the remaining dough in the bowl and add the 1/3 cup cocoa and mix. The dough will be very black and the black cocoa powder will get everywhere. Take out and wrap in saran wrap and place in fridge.
7. Once the two doughs are wrapped, set them in the fridge for about an hour. Don’t leave them more than 3 hours, they’ll dry out and be difficult to work with.
8. Preheat the oven to 350 F. Place a sheet of parchment paper on a cookie sheet.
9. Flour your workspace well. Separate the dough into chunks, roll them out not too thin, and layer as best as possible. Do not put too much flour between the layers or they won't stay together. Feel free to use a bit of water to stick them together if needed. Using a silpat mat helps here, as well as a rolling pin with guides to get the dough thickness the same. 
10. Once they're stacked 4 or 5 layers in a general rectangle, start twisting and folding the dough until you have a decent marble. The more you work with the dough, the blacker it will get and you loose the marbling, so I recommend cutting the dough in half and putting it in the fridge for later. 
11. The easiest way to cut your cookies is to roll a small amount of dough just large enough to cut out 3 or 4 cookies with a round 2" diameter cookie cutter. I recommend making these cookies slightly thicker, about 1/3 inch.
12. Bake on airbake pan for 12 mins. They can be fairly close together as they won't spread.