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Double Delights

By: Ruth Ann Stelfox  
"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."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 100 people have saved this

Prep Time:
30 Min
Cook Time:
10 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 90 servings
 

Ingredients

  • CHOCOLATE DOUGH:
  • 1 cup butter (no substitutes), softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 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 (1 ounce) squares white baking chocolate, cut into chunks
  • VANILLA DOUGH:
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 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
  • 1 (4 ounce) bar German sweet chocolate, cut into chunks

Directions

  1. For chocolate dough, in a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in pecans and white chocolate.
  2. For vanilla dough, in another large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture. Stir in pecans and German chocolate.
  3. 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.
  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. Use a serrated knife to cut into 1/4-in. slices.
  5. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 8-10 minutes or until set. Remove to wire racks to cool
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by Marie C. 
This is a nice cookie that I like much better than the Half and Half Cookie on this site. I... MORE

 
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