Double Delights

Ingredients

• 5 ounces baker's chocolate white chopped
• 0.7 cup cocoa powder 
• 1 teaspoon baking soda 
• 1 cup butter softened
• 2 teaspoons cream of tartar 
• 2  eggs 
• 2.8 cups flour all-purpose
• 4 ounces german chocolate sweet chopped
• 1 cup pecans coarsely chopped
• 0.5 teaspoon salt 
• 1.5 cups sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• plastic wrap
• serrated knife

Directions

1. For chocolate dough, in a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
2. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and white chocolate.
3. For vanilla dough, in another large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
4. 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.
5. Divide both doughs in half. Shape each portion into a 12-in. roll; wrap in plastic wrap. Refrigerate for 3 hours or until firm.
6. Unwrap and cut each roll in half lengthwise.
7. 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.
8. Using a serrated knife, cut into 1/4-in. slices.
9. Place 2 in. apart on greased baking sheets.
10. Bake at 350° for 8-10 minutes or until set.
11. Remove to wire racks to cool