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Double Delights

3 reviews
Total Time
Prep: 30 min. + chilling Bake: 10 min./batch

By Taste Of Home Editorial Team

Recipe by Ruth Ann Stelfox

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 25, 2022

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. —Ruth Ann Stelfox, Raymond, Alberta

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Test Kitchen Approved

Double Delights

3 reviews
Prep Time 30 min
Cook Time 10 min
Yield about 15 dozen

Ingredients

  • 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
  • VANILLA DOUGH:
  • 1 cup butter, softened
  • 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
Text Ingredients

Directions

  1. For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. 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, 5-7 minutes. 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; cover. Refrigerate until firm, about 3 hours.
  4. Preheat oven to 350°. 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.
  5. Using a serrated knife, cut into 1/4-in. slices. Place 2 in. apart on greased baking sheets. Bake until set, 8-10 minutes. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 62 calories, 4g fat (2g saturated fat), 10mg cholesterol, 44mg sodium, 7g carbohydrate (4g sugars, 0 fiber), 1g protein.

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