Recipe For Cooking Chocolate Temptations

Toaster Oven Cookies :: Drop Cookies

Chocolate Temptations

1 C. butter or margarine, softened
1 C. sugar
1 egg
1 Tbsp. vanilla extract or flavoring
2 oz. white chocolate, coarsely chopped
1/4 C. semisweet chocolate chips
2 1/2 to 3 C. flour
1 1/2 tea. baking powder
1/4 tea. salt

Cream butter; gradually add sugar, beating at med. speed of electric mixer until light and fluffy. Add egg and vanilla extract or flavoring; beat well. Divide mixture in half, putting halves in separate bowls. Set aside.

Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.

Place chocolate chips in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Remove from heat and let cool slightly.

Stir white chocolate into one portion of creamed mixture; stir semisweet chocolate into remaining portion of creamed mixture.

Combine flour, baking powder, and salt. Stir 1 1/4 to 1 1/2 C. flour mixture into each portion of chocolate mixture, stirring well. Cover and refrigerate both portions.

On floured wax paper, roll each half of dough into a 15- x 8-in. rectangle. Invert white dough carefully onto dark dough; peel wax paper from white dough. Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll. Cover and chill 1 hr..

Slice dough about 1/4 in. thick, and place on unprepared cookie sheets. Bake at 350 degrees F for 10 to 12 min. Remove to wire rack to cool.

Makes approximately about 5 dozen.