Ingredients (12 or 13 cookies of approx. 90g)

• 🍪200g unsalted butter
• 🍪200g white sugar
• 🍪78g egg
• 🍪1½ tsp vanilla extract
• 🍪400g pastry flour (Gallo)
• 🍪15g baking powder
• 🍪6g baking soda
• 🍪240g chopped white chocolate
• 🍪1 tsp Christmas green food coloring
• 🍪1/2 tsp extra red food coloring

Elaboration

• ❤️In a bowl, beat the butter, add the sugar and beat until combined
• 💚Add the vanilla extract, the egg and keep beating
• ❤️Add the flour, baking powder and baking soda. Mix and beat until the cookie dough forms (it will be crumbly)
• 💚Knead the dough with your hands until smooth
• ❤️Divide the dough into two equal parts and color one with red food coloring and the other with green
• 💚Add the chopped white chocolate to both doughs (120g of chocolate in each dough)
• ❤️Make dough balls of about 90g (45g red dough and 45g green dough). Roll well so they are firm
• 💚Store the cookie dough balls wrapped in plastic wrap in the freezer for about 30 minutes or 1 hour in the fridge

• ❤️Preheat the oven to 170 °C
• 💚Remove the cookies from the freezer / fridge, remove the plastic wrap and place them on a baking tray lined with parchment paper (I bake 4 / 5 cookies per batch)
• ❤️If you want crackled cookies, roll the cookie dough balls in powdered sugar (I use anti-humidity powdered sugar) and place them on the baking tray
• 💚Bake the cookies for 14 minutes at 170 °C (top and bottom heat)
• ❤️Once baked, let them cool on the tray for 5 to 10 minutes. Then transfer them with a spatula to a rack to cool completely 🤗

Notes

1. Food coloring: I use Sugarflair
2. Chocolate: I used Nestlé Postres, but you can use the chocolate you like the most 😋🤗!!