4ouncemelted chocolate chipswe used milk chocolate, but you can use semi-sweet
Instructions
Note:
This recipe is for 2 batches of cookie dough: one vanilla (and one chocolate MAKE 2 BATCHES OF THE BELOW COOKIE DOUGH for these Maurice Lenell Cookies)
Step 1
Measure flour, salt, & baking powder out, set aside
Beat butter and sugar with electric mixer until light and fluffy
Add eggs, one at a time, beating after each addition
Add in almond and vanilla extract
Add dry mixture and beat on low until just combined
Scrape dough out of mixer and form a ball
Split vanilla dough in half, and refrigerate for at least 30 minutes
Step 2:
For Chocolate Layer: Repeat above recipe and then add in chocolate:
Melt milk chocolate in microwave on half power checking and stirring every 30 seconds
Add melted chocolate into dough, and mix
Split dough in half, and refrigerate for at least 30 minutes
Step 3
Roll out each ball of dough between parchment paper forming a rectangle, about 1/8 inch thick
You will have 2 vanilla, and 2 chocolate rectangles
Gently pull top parchment paper off of each of the cookie doughs
Lay the chocolate layer on top of the vanilla layer
Repeat this with 2nd set of cookie dough
Roll each roll into a tight roll (think cinnamon rolls!)
Roll one roll in red colored sugar and other in green colored sugar
Wrap in plastic wrap and return to refrigerator for at least 30 minutes
Step 4
Pre-heat oven to 350 degrees
Bring rolls one at a time and re-roll into fresh colored sugar for a double coating!
Slice into ¼ inch slices and place on cookie sheet, spacing at least 1 inch apart
Step 5:
Bake 8-10 minutes, turning half way thru
Cool on cookie sheet for 5 minutes, then cool on a wire cookie rack