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Double Delights

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
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min./batch
  • Makes
    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

Directions

  • 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.
  • 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.
  • 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.
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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Reviews

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Average Rating:
  • Geem
    Nov 13, 2015

    Needed 1000 cookies for senior Xmas tea and chose this rEcipe for the quantity but boy was I glad! These are fantastic and worth the effort. Will be one of my Christmas tea recipes.

  • shecooksalot
    Sep 5, 2011

    These cookies tasted very good and the recipe made a lot. They are a bit of work and the ingredients are a little expensive, so I think when I make these again, I'll do it as part of my holiday cookie baking.

  • Sam244
    Dec 14, 2010

    I loved these cookies! I definately will make them again! I halved the recipe, but didn't read the recipe through, and still made 4 12inch logs when I should have made 2 12inch logs. From each log I got 32 cookies, which was a grand total of 127 cookies for a half recipe(the whole recipe is suposed to make 180)! Since they were smaller, they were only 43.3 cal per cookie. Make sure you don't add any more liquid than nessesary to the dough. I added some water to the chocolate dough becuase I thought it looked to thick, but it was then hard to form into logs and when I cut the cookies it started to get a little soft. Also be careful to chop the chocolate and pecans pretty small if you do a half recipe and 172 cookies like I did or else when you cut them you may get a nut or piece of chocolate that is hard to cut through to make even cookies.

  • cgomillion
    Dec 14, 2009

    No comment left