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1
Cream butter.
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2
Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
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3
Add egg and vanilla, beat well.
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4
Divide mixture in half, putting halves in separate bowls.
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5
Set aside.
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6
Place white chocolate in top of double boiler, bring water to a boil.
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7
Reduce heat to low and cook until chocolate melts.
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8
Remove from heat and let cool slightly.
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9
Place chocolate chips in top of double boiler and bring water to a boil.
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10
Reduce heat to low and cook until chocolate melts.
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11
Remove from heat and let cool slightly.
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12
Stir white chocolate into one portion of creamed mixture.
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13
Stir semisweet chocolate into remaining portion of creamed mixture.
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14
Combine flour, baking powder, and salt.
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15
Stir 1 1/4 to 1 1/2 cups flour mixture into each portion of chocolate mixture, stirring well.
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16
It should be dough-like.
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17
Cover and refrigerate both portions.
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18
On floured wax paper, roll each half of dough into a 15- x 8-inch rectangle.
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19
Invert white dough carefully onto dark dough.
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20
Peel wax paper from white dough.
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21
Tightly roll dough jellyroll fashion, starting at long end, and peeling wax paper from dough as you roll.
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22
Cover and chill 1 hour.
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23
Slice dough about 1/4 inch thick, and place on ungreased cookie sheets.
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24
Bake at 350 degrees F for 10 to 12 minutes.
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25
Remove to wire rack to cool.
