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👩🍳 Instructions
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease or line an 8×8-inch pan with parchment, leaving overhang for easy lifting.
2. Make the Dough
- Cream butter and sugar until light and fluffy.
- Beat in egg yolk, vanilla, and salt.
- Gradually mix in flour until a thick dough forms.
3. Divide & Flavor
- Split dough into three equal portions:
- Chocolate layer: Mix in cocoa powder and milk.
- Strawberry layer: Mix in jam and food coloring.
- Vanilla layer: Leave plain.
4. Layer the Dough
- Press chocolate dough evenly into the pan.
- Carefully press vanilla dough over the chocolate.
- Finish with the strawberry layer on top.
5. Bake & Cool
- Bake for 25–30 minutes, until edges are lightly golden.
- Cool completely in the pan on a wire rack.
6. Slice & Serve
- Lift the cookie slab out using parchment overhang.
- Slice into bars or squares with a sharp knife.
🌟 Tips & Variations
- Freeze-dried strawberry powder works great in place of jam — mix with a splash of milk or water
- Crumbly dough? Knead gently by hand to bring it together
- Make ahead: Layer dough in pan and refrigerate up to 24 hours before baking
- Add a drizzle: Melted chocolate or white glaze adds extra flair
🧊 Storage Tips
- Store cooled cookies in an airtight container for up to 5 days
- Freeze for up to 2 months — wrap tightly and thaw at room temp
- Best sliced when fully cooled to keep layers clean and intact
