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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 90 |
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These treats are perfect for folks who like both chocolate and vanilla cookies because it gives then the best of both worlds They're an appealing addition to any cookie tray. and they're usually the first to disappear. Ingredients:
chocolate dough: |
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
2/3 cup baking cocoa |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 cup coarsely chopped pecans |
5 ounces white baking chocolate, chopped |
vanilla dough: |
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
2 teaspoons vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons cream of tartar |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup coarsely chopped pecans |
4 ounces german sweet chocolate, chopped |
Directions:
1. For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate.
2. For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and German chocolate. Cover and refrigerate both doughs for 2 hours.
3. Divide both doughs in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm.
4. Unwrap and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; wrap in plastic wrap. Refrigerate for 1 hour or until the dough holds together when cut.
5. Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° for 8-10 minutes or until set. Remove to wire racks to cool Yield: About 15 dozen.
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