Take a bowl and sift the flour, baking powder and salt. Whisk and set aside.
In a large bowl, cream together the butter and sugar until the butter is pale in color.
Add eggs and vanilla extract and stir until mixed.
Add dry ingredients to the butter mixture and mix until a soft dough is formed.
Divide the dough in half.
Melt the unsweetened chocolate in microwave in 15 seconds increments until completely melted.
Using a rolling pin, roll both the doughs in rectangular shape 8’’ x 8’’(see picture) and chill it in the fridge for 30 minutes.
Lightly flour the wooden surface and roll each dough until you get ½ inch thickness.
Gently place the plain dough on top of the chocolate dough. Cut the unequal sides and you should get a rectangle of about 10’’ length and 9’’ width.
Gently roll the overlapping doughs and press to form a jelly-roll log. Cover in a plastic wrap and tightly wrap it.
Place the roll in the fridge again for another 30 minutes. Using a sharp knife cut the log into pieces.
Bake the cookies 8 – 10 minutes until the edges are slightly golden. Transfer the cookies to a wire rack to cool.
Notes
Don’t Skip Chilling: For the recipe to work, you will need to chill the dough twice. If you are short on time you can skip on chilling the second time after cutting the cookies slices. But DO NOT skip the chilling first time. Sticky Dough: If your dough is sticky, try adding one tablespoon flour at a time until the dough is not sticky anymore.Cracks: If you see cracks while rolling the dough in jelly-roll style log, just leave it for a bit about 3 – 5 minute to let it come to room temperature. The cold dough will crack more.