Two-Toned Cookie

In a bowl, whisk together the butter, sugar, eggs, egg whites, and vanilla using a wooden spoon

Add the flour, yeast, and salt, mixing well until a smooth dough forms

Divide the dough in half and let it rest

In a separate heatproof bowl set over simmering water, melt the chocolate, stirring gently

Let it cool slightly., then add it to one of the dough halves

Shape each half into a roll 7 cm in diameter, wrap in aluminum foil, and refrigerate for at least 1 day or for 3 hours

Unwrap the rolls, cut them in half lengthwise, and you'll have two dark-colored and two light-colored sections

Join each dark section with a light one to form two bi-colored rolls., wrap in aluminum foil, and refrigerate until firm

Preheat the oven to 200°C (hot)

Butter a large rectangular baking dish

Slice the bi-colored dough into very thin rounds, place them in the prepared dish, and bake for 8-10 minutes or until the bottom is lightly golden

Let it cool in the dish and serve

65 calories per serving