You get the best of both worlds with these chocolate and vanilla cookies. They're an appealing addition to any cookie tray. I usually serve them at the holidays, when they're often the first cookies to disappear, but you can have them any time of year. MAKES ABOUT 12-13 DOZEN (I prefer to prepare the vanilla dough first—when I remove the vanilla dough from the mixing bowl to the refrigerator, it is possible to use the same mixing bowl and beater for the chocolate dough—you would end up with a combination dough if you prepare the chocolate first or would use fresh/extra bowls/beaters.)
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Double Delight Cookies
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Ingredients
VANILLA DOUGH:
1 cup butter, softened (no substitutes)
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2-3/4 cups 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 (I used Lindt 70% dark chocolate)
CHOCOLATE DOUGH:
1 cup butter, softened
1-1/2 cups sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups 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 (I used white chocolate chips and a nut chopper)
Directions
· 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.
· 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.
· Cover and refrigerate both doughs for 2 hours.
· Divide both doughs in half. Shape each portion into a 12-in. roll; cover. Refrigerate until firm, about 3 hours.
· Uncover and cut each roll in half lengthwise. Place a chocolate half and vanilla half together, pressing to form a log; repeat with remaining dough. Cover and refrigerate until the dough holds together when cut, about 1 hour.
· Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake at 350° until set, 8-10 minutes. Remove to wire racks to cool.
slight adaptations from: https://www.tasteofhome.com/recipes/double-delights/