1 cup semisweet chocolate morsels
1 cup butter or margarine, softened
1½ cups sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
2½ cups self-rising flour

Grease a 9x95-inch loaf pan; line with waxed paper.

In a double boiler, over hot water, melt chocolate morsels.  Remove from heat.

In a large mixing bowl, cream butter and sugar until light and fluffy.  Add egg and vanilla; mix well.  Gradually blend in flour.  Place one-third of the dough into a small bowl.  Add melted chocolate to remaining dough, blending thoroughly.  Divide chocolate dough in half.  Press one half into the prepared loaf pan; press plain dough over the top, then press the remaining chocolate dough over the top.  Place waxed paper over the top of the dough.  Refrigerate for 2 hours.

Preheat oven to 375°F.

Remove the dough from the pan; cut in half lengthwise.  Slice each half into ¼-inch slices.  Place on UNGREASED cookie sheets.

Bake 7 to 8 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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