Vanilla Chocolate Checkerboard Cookies Recipes

CHECKERBOARD COOKIES

Steps:

• Whisk to combine the flour, baking powder, and salt. Set aside.
• In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.
• Slowly add the flour mixture to the stand mixer bowl until combined.
• Remove half of the dough, wrap in plastic and put into the fridge.
• Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.
• Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.
• Refrigerate both doughs on a sheet pan for 1 hour.
• Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again (see blog photos).
• Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.
• Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.
• Bake for 10 minutes, then cool on a wire rack. Enjoy!

CHECKERBOARD COOKIES

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
• Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Divide the dough in half, removing half from the mixing bowl.
• Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
• Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
• Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
• Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
• Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
• Refrigerate again for at least 30 minutes.
• Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
• Remove the dough from the refrigerator and slice into 1/4- inch pieces.
• Place the pieces on the prepared baking sheet.
• Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.

VANILLA CHOCOLATE CHECKERBOARD COOKIES

Steps:

• Draw a 5x15 inch rectangle on each of two large pieces of parchment paper; set aside.
• To prepare vanilla dough, use vanilla dough ingredients. Using medium speed of an electric mixer, beat butter until creamy. Add icing sugar and beat until fluffy. Beat in egg yolk and vanilla until blended. Reserve and refrigerate egg white for assembling checkerboard logs.
• Using low speed, gradually beat flour into butter mixture just until dough comes together. Gather dough into a ball. Flip one piece of parchment paper over so the rectangle marking is facing down and place dough on parchment paper. Using rectangle marking as a template, shape dough into a 5x15 inch rectangle with a smooth top.
• Wrap rectangle with parchment paper and refrigerate for 2 hours. Meanwhile, to prepare chocolate dough, use chocolate dough ingredients and repeat vanilla dough procedure, omitting vanilla and adding cocoa with flour.
• Remove both rectangles from refrigerator and unwrap. Trim about 1/4 inch off edges of rectangles. Dough trimmings can be gathered together, shaped into a log and sliced for marble cookies.
• Cut trimmed rectangles in half crosswise. Cut each half lengthwise into 9 strips. There should be 18 vanilla strips and 18 chocolate strips, each measuring about 1/2x7 1/4 inch.
• To prepare one checkerboard log, lay 1 chocolate strip on centre of a large piece of plastic wrap. Brush some reserved egg whites on both sides of chocolate strip. Place 1 vanilla strip on each side. Brush tops of strips with some reserved egg whites. Repeat procedure twice with alternating strips, forming a three layer checkerboard pattern. Do not brush tops of strips with egg whites on final layer. Wrap log with plastic wrap and gently press down on all sides to seal any gaps between strips.
• Prepare three more logs, reversing checkerboard pattern for two of them. Refrigerate wrapped logs for 1 hour.
• Preheat oven to 325°F.
• Remove logs from refrigerator and unwrap. Cut each log into 1/4 inch thick slices. Place slices 2 inches apart on parchment paper-lined cookie sheets.
• Bake for 10 minutes or until cookies are firm.
• Let cookies stand for 5 minutes on cookie sheets. Remove from cookie sheets and cool on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.