½ cup butter, room temperature½ cup peanut butter
½ cup white sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla
1¼ cups all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semi sweet chocolate chips
2 tablespoons baking cocoa
Cream the butter, peanut butter, sugars, egg and vanilla until light and fluffy. Add the flour, soda and salt and beat well; divide dough in half.
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Melt the chocolate chips and add the cocoa; let this cool to room temperature.
Mix the cooled chocolate into HALF of the cookie dough.
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Roll out each half of the dough to roughly 10" x 14" (roll it on waxed paper and it will "behave" better when it is time to assemble).
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Flip the chocolate cookie dough (using the waxed paper to hang on to) over on to the peanut butter dough (or vise versa) and press together lightly; peel off the top waxed paper.
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Roll the two doughs together, jelly roll style, starting with the long side and lifting the waxed paper away at every revolution. Wrap the rolled log of dough with waxed paper or plastic wrap and chill for half an hour before cutting (see note).
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Slice cookies about ¼" thick and bake on ungreased baking sheet, in a 375F oven for 10-12 minutes (watch carefully after 10 minutes). Let these cookies cool on the cookie sheet for about a minute before removing them.
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NOTE: The cookie dough (just before putting in the fridge) will be a little soft from all of the handling, and it will try and flatten itself into an oval. To keep the dough log round, place the wrapped logs of dough inside a tall drinking glass and lay the glass on its side in the fridge (this will help the log keep its round shape while it chills).
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