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1
Beat first 4 ingredients with mixer until well blended.
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2
Add flour and baking soda; mix well.
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3
Divide dough in half.
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4
Mix half the dough with chocolate.
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5
Divide each portion in half again (into 2 white and 2 chocolate pieces).
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6
Lightly flour work surface and shape each portion into 1-1/2-inchx6-inch log.
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7
Roll each log in plastic wrap and refrigerate for 1 hour.
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8
Remove the dough logs from the refrigerator.
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9
Unwrap logs of vanilla dough and logs of chocolate dough.
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10
Cut the vanilla log in half lengthwise; then cut each piece in half lengthwise again (you should have 4 pieces of dough); set aside.
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11
Repeat with chocolate dough.
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12
Lay a strip of chocolate dough next to a strip of vanilla dough lengthwise so they are touching.
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13
Top the chocolate strip with a vanilla strip; and top the vanilla strip with a chocolate strip.
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14
Gently press all 4 strips together so they adhere to one another.
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15
Repeat cutting and assembling with remaining log of vanilla and chocolate dough.
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16
Wrap tightly in plastic wrap and refrigerate at least 1 hour.
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17
Heat oven to 350 degrees F. Cut roll into 1/4-inch thick slices; place 2 inches apart on parchment-covered baking sheets.
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18
Bake 8 to 10 min.
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19
or until cookies are lightly browned.
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20
Let stand on baking sheets 2 min; remove to wire racks.
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21
Cool completely.
