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1
Melt the chocolate in the top of a double boiler over barely simmering water; set aside to cool slightly.
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2
In a small bowl, whisk together the flour, salt, and baking powder; set aside.
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3
In a medium bowl, cream the butter and sugar together.
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4
Mix in the egg and vanilla. On low speed, slowly add the flour mixture to the butter mixture and combine well.
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5
Place one half of the dough on a sheet of waxed paper.
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6
Stir the cooled melted chocolate into the remaining half of the dough.
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7
Put the chocolate dough onto the waxed paper alongside the vanilla dough and press the two together to form a ball.
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8
Knead just long enough to achieve a marbleized effect.
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9
Shape the dough into a 1 by 12-inch log.
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10
Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
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11
Chill for 2 to 3 hours or until firm.
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12
Preheat the oven to 375u00b0F
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13
Lightly grease the baking sheets.
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14
Cut the chilled dough into 1/4-inch-thick slices and place 1 inch apart on the prepared baking sheets.
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15
Bake for about 8 to 9 minutes, or until the cookies are set but not browned.
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16
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
