Double Delight Cookies
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.
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.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1-1/2 cups sugar
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 2 teaspoons cream of tartar
- chocolate dough:
- 1 cup coarsely chopped pecans
- 4 ounces german sweet chocolate chopped
- 2-3/4 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 large eggland's best eggs room temperature
- 5 ounces white baking chocolate chopped
- vanilla dough:
- Carbohydrate 24.9231450095584 g
- Cholesterol 122.012500082916 mg
- Fat 69.3884880538122 g
- Fiber 5.4836747563868 g
- Protein 6.26270487038709 g
- Saturated Fat 37.871184558854 g
- Serving Size 1 1 dozen. (116g)
- Sodium 544.570377549684 mg
- Sugar 19.4394702531716 g
- Trans Fat 4.35703139657463 g
- Calories 705 calories
Step-by-step
- For chocolate dough, in a large bowl, cream butter and sugar until 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; 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 degrees until set, 8-10 minutes.
- Remove to wire racks to cool.
Double Delight Cookies: A Holiday Tradition (and Anytime Treat!)
The aroma of freshly baked cookies is one of my favorite things about the holidays. There’s something so comforting and nostalgic about it, bringing back memories of cozy evenings spent with family, the twinkling lights on the tree, and the anticipation of Christmas morning. And while I love all kinds of holiday treats, there's one recipe that always disappears first: my Double Delight Cookies. These delightful bites are a perfect blend of rich chocolate and sweet vanilla, creating a flavor combination that's simply irresistible.
This recipe isn't just for the holidays, though. I've made them countless times throughout the year, and they're always a crowd-pleaser. Whether it's a casual get-together with friends, a potluck, or even just a quiet night at home, these cookies are guaranteed to satisfy any sweet tooth. The contrasting flavors and textures make them exceptionally appealing, and their relative ease of preparation makes them perfect for busy schedules.
The secret to these cookies lies in the two distinct doughs. The chocolate dough is intensely rich and decadent, thanks to the cocoa powder and chopped white chocolate. Meanwhile, the vanilla dough offers a lighter, sweeter counterpoint, with its delicate vanilla flavor and chopped German sweet chocolate adding a delightful touch of complexity. The combination of these two is pure magic! The process of making these cookies is also quite satisfying, from the initial creaming of the butter and sugar to the final step of watching them bake to perfection. It's a journey that engages all your senses and allows you to create something truly special.
I remember learning this recipe from my grandmother, years ago. She always said the key was patience: letting the doughs chill properly ensured that the cookies held their shape and baked evenly. And she was right! Taking the time to refrigerate the doughs not only improves the texture but also enhances the overall flavor. The chilling process allows the flavors to meld and deepen, resulting in a truly unforgettable cookie. It’s a small step, but it makes a world of difference. It's the perfect blend of indulgence and artistry, a testament to the power of simple ingredients combined with a little bit of love.
Beyond the taste and the satisfaction of creating something delicious, making these cookies also brings a sense of connection and shared experience. Whether I’m baking them with my own children or sharing them with neighbors and friends, this recipe has become more than just a recipe; it’s a tradition. It's a link to the past and a bridge to the future, filled with sweet memories and the promise of many more delicious moments to come.
So, if you're looking for a cookie recipe that's both delicious and memorable, look no further. My Double Delight Cookies are sure to become a staple in your own baking repertoire, bringing joy and happiness to your kitchen and to those lucky enough to share in the sweet reward. And believe me, they won't last long! Prepare to have your tastebuds tantalized by this truly delightful treat.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1-1/2 cups sugar
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 2 teaspoons cream of tartar
- 1 cup coarsely chopped pecans
- 4 ounces german sweet chocolate chopped
- 2-3/4 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 large eggs
- 5 ounces white baking chocolate chopped
