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Double Delights

 Double Delights
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.
90 ServingsPrep: 30 min. + chilling Bake: 10 min./batch

Ingredients

  • CHOCOLATE DOUGH:
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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
  • VANILLA DOUGH:
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure 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

Directions

  • For chocolate dough, in a large bowl, cream butter and sugar until

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Double Delights (continued)

Directions (continued)

  • 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.
  • 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.
  • Divide both doughs in half. Shape each portion into a 12-in. roll;
  • wrap in plastic wrap. Refrigerate for 3 hours or until firm.
  • 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.
  • 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.
Nutritional Facts: 1 serving (2 each) equals 117 calories, 7 g fat (3 g saturated fat), 20 mg cholesterol, 95 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein.