1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons unsweetened cocoa
1 cup swirled chocolate baking chips
1 cup whole cashews
Combine butter, sugar and brown sugar in bowl; beat at medium speed until creamy. Add egg and vanilla; continue beating until well mixed. Add flour, baking powder and salt; beat at low speed until well mixed.
Divide dough into thirds. Add cocoa to one-third of dough; mix well. Divide chocolate dough in half. Roll each half into 10-inch log; set aside.
Roll out each remaining white dough amount into a 10x4-inch rectangle. Place 1 chocolate log onto each white dough rectangle. Roll white dough completely around chocolate log, leaving ends uncovered. Wrap dough logs in plastic food wrap; refrigerate at least 2 hours until firm.
Heat oven to 350°F.
Cut logs into 1/4-inch slices with sharp knife. Create owls by placing 2 slices onto ungreased cookie sheet, side-by-side with edges touching. Using fingers, pinch up dough to form ear at top of each circle. Place 1 baking chip in center of each chocolate section for eyes. Press 1 cashew into bottom center of each cookie to create beak. Repeat with remaining dough slices.
Bake 9-12 minutes or until lightly browned. Cool on cookie sheet 5 minutes; remove to cooling rack.
You can bake the dough slices by themselves for a fun, circular vanilla and chocolate cookie.