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1
In a large bowl, combine the flour, baking powder and salt.
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2
Set aside.
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3
Using a stand mixer on medium-low speed, mix the butter until smooth and creamy.
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4
Add the sugar in 4 additions and mix for 2 minutes.
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5
Add 2 of the eggs, then the vanilla extract, mixing for 1 minute.
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6
Stop the mixer and scrape down the side of the bowl as needed.
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7
Reduce the speed to low and add the dry ingredients in 3 additions, blending just until combined.
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8
Do not over mix.
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9
Divide the dough in half and blend the warm, melted chocolate into half of the dough, mixing thoroughly without overworking the dough.
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10
Shape each flavor of dough into a 4-by-5-inch rectangle.
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11
Wrap each piece in plastic wrap and refrigerate for 1 hour, or until firm enough to roll.
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12
In a small bowl, lightly beat the last egg with 2 teaspoons of water.
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13
Divide each chocolate and vanilla rectangle lengthwise into 4 strips, for a total of 8 strips.
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14
Place the strips on a piece of plastic wrap.
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15
Working with 2 strips of each flavor at a time, brush the exposed cut side of the strips lightly with the egg wash. Place a vanilla strip alongside a chocolate strip, using the egg wash to hold them together.
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16
On top of each one, place a strip of the opposite flavor.
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17
Rotate back and forth with your hands to seal the 4 strips together.
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18
Roll in plastic wrap, twisting the ends tightly to form a cylinder.
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19
Repeat, using the remaining chocolate and vanilla strips.
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20
Chill for several hours or up to 3 days, or freeze for up to 1 month.
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21
Preheat the oven to 350 degrees.
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22
Position the oven racks in the upper and lower thirds of the oven.
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23
Lightly coat 2 baking sheets with nonstick spray oil.
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24
Unwrap one cylinder at a time and place it on a cutting board.
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25
Using a thin, sharp knife, cut the roll into 3/16-inch slices.
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26
Place the slices about 11/2 inches apart on the baking sheets.
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27
(To make Bow Ties, gently pinch opposite sides together after the slices are on the baking sheet.
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28
You can pinch either the chocolate or vanilla side, or some of each.
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29
The more you pinch, the greater the definition, but be careful not to separate the dough.)
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30
Bake for 9 to 11 minutes, or until the edges just begin to brown.
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31
To ensure even browning, toward the end of baking time, rotate the pans top to bottom and front to back.
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32
Remove from the oven, let stand 1 minute, then loosen with a thin spatula while the cookies are still hot.
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33
Transfer to racks to cool completely.
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34
Store in an airtight container, layered between strips of wax paper, at room temperature for up to 3 weeks, or freeze.
