In a large bowl, add 110g butter and 1/2 cup sugar. Blend until creamy
Add 1 egg yolk and vanilla extract. Mix until well combined
Add 160g all purpose flour and salt. Using spatula bring together. Wrap in plastic wrap and shape like rectangle. Refrigerate the dough for 2 hours
In another bowl, add remaining butter and sugar. Blend until creamy
Add egg yolk , Mix until well combined
Add 125g all purpose flour , saltand cocoa powder. Using spatula mix until dough comes together
Wrap in cling wrap. Shape like rectangle and refrigerate for 2 hours
Place vanilla dough on parchment paper, dust with flour and roll into rectangle 9*12 inch
Place Chocolate dough on parchment paper, dust with flour. Roll into 9*12 inch rectangle
Flip the chocolate dough on vanilla dough. Peel off parchment paper from chocolate dough
Roll into log using parchment paper. Cover and refrigerate for 2 hours
Preheat oven to 180 and line baking tray
Slice log into 1/4 inch thick cookies. Place on baking tray leaving gap between them
Bake cookies for 12-14 minutes until eges are golden brown
Allow to cool for 15 min on baking sheet now cool completely on wire rack.
Store in airtight container. Serve with warm milk
