[Checkerboard Cookies] Secret of Patterned Chocolate Vanilla Cookies

This checkerboard pattern must have something to impress people. It's actually surprising to see how people react when they are offered these cookies. 

I bake these checkerboard cookies regularly because the dough can be prepared in a large batch and can be frozen up to a month. Frozen cookie dough is great to be made ahead and baked within 15 minutes when you need. 

Though they look complicated, believe me, these chocolate-vanilla cookies are easy to make if you use a ruler. The simple secret of this checkerboard cookies is to use a ruler to score! It takes a little more time to make the pattern. These cookies have soft texture and are full of the flavour of vanilla and chocolate in one.

I got this recipe from DyannBakes.com a few yaers ago, but it seems the website is now closed :(  Unlike many other checkerboard cookie recipes, this recipe makes vanilla and chocolate recipes separate. 

Then, the cutting and stacking the chilled dough will end up with nice-yet complicated-looking checkerboard pattern. 

Here goes the recipe.

Ingredients

<Vanilla dough>

1+1/2 cups (=375ml) flour

1/3 cup sugar

3/4 cup room temperature unsalted butter

2 teaspoons pure vanilla extract

1/8 teaspoon salt

1 egg yolk

(Don't discard the egg white which will be used as glue)

<Chocolate dough>

1+1/2 cups flour

1/2 cup sugar

5 tablespoons unsweetened cocoa

1/2 cup room temperature unsalted butter

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1/8 teaspoon salt

1 large egg

Directions

*  You can use either a stand/hand mixer if you have one or your own manpower :)

You might end up having some muscle ache. But, not too serious.

1. Mix well flour and salt.

2.  Cream butter and sugar until blended, about 1-2 minutes.

3. Add an egg yolk and vanilla extract.

4. With mixer on low speed, gradually add flour+salt and leave it until the dough is formed.

5. Turn dough out onto a clean & floured work surface.

Knead dough by pushing away from you with the heel of your hand for a few times.

Form a 8" x 8" dough and freeze the dough for 1/2 hour.

Then, it's time to make chocolate dough. Steps are pretty identical with those for the vanilla dough.

6. Mix well flour, cocoa, baking soda and salt.

7.  Cream butter and butter until blended, about 1-2 minutes.

8. Add an egg and vanilla extract

9. With mixer on low speed, gradually add dry mixture(flour+cocoa+b.s.+salt) and leave it until the dough is formed.

10. Turn dough out onto a clean & floured work surface.  Knead dough by pushing away from you with the heel of your hand for a few times. 

Form a 8" x 8" dough and freeze the dough for 1/2 hour.

11. Take out the firm dough and brush tops and in between the strips with egg white.

12. Cut it into half.

13. Put one half(double layered) on top of another half.

14. Using a sharp knife and a ruler, score each square into a thickness you want. I scored them every 1cm= 2/5". 

15. Slice crosswise according to the marks you scored.

16. Brush in between the strips with egg white. Gently press strips together. 

Repeat, forming second, third, and fourth layers, alternating colors to create a checkerboard effect. 

17. You can make 5 blocks with the dough prepared.

18. Wrap assembled log in plastic. Freeze 15 minutes. 

Well, you can freeze at this stage for up to a month.

19. Preheat the oven to 350 degrees.

20. Slice each log into 1/4 inch-thick slices; place on baking sheet.

Don't crowd the cookies. Otherwise they get stuck together once baked.

21. Bake for 11-12 minutes in the preheated oven.

Tara~

It's much easier with photos eh? :D

Checkerboard Cookies