Checkerboard Cookies
My Checkerboard Cookies are buttery, crisp and full of vanilla-chocolate balance. Baked into vintage squares that look as good as they taste.
Servings: 36
Calories: 111kcal
Equipment
- Measuring Cups and Spoons
- Mixing Bowl
- Stand Mixer with Paddle Attachment
- Cookie Sheet
- Plastic Wrap
Ingredients
- 375 grams all-purpose flour about 3 cups
- 2 teaspoon baking powder
- ½ teaspoon sea salt
- 2 stick butter unsalted and softened
- 200 grams granulated sugar about 1 cup
- 1 tablespoon vanilla extract
- 1 large egg
- ¼ cup cocoa powder
- 2 teaspoon ground espresso
EGG WASH:
- 1 egg
- 1 tablespoon water
Instructions
- In a medium bowl whisk together all-purpose flour, baking powder and sea salt, then set aside.
- Using a stand mixer cream together softened butter and sugar for about 3 minutes, scraping down the sides of the bowl as needed, on medium low speed.
- Add in the egg and vanilla and beat for about 30 seconds.
- Slowly add in flour mixture just until combined.
- Divide the dough in half, leaving one ball in the mixer bowl, then add cocoa powder and ground espresso and mix until fully incorporated (note: if there is any on the bottom of the mixer that is not blending add ½ teaspoon of milk or water and run again).
- Shape each dough ball into a log on top of plastic wrap then wrap loosely.
- Gently roll it back and forth until it is about 12 inches long, then flatten all 4 sides with a flat surface like a baking sheet to create a long rectangle (note: I like to do both at the same time, so they are the same sizes).
- Tighten the plastic wrap and chill for at least 30 minutes.
- Working with 1 at a time, slice each square log into three equal strips of dough, then lay each strip flat and cut into three more each, making nine total.
- Repeat for the other color, then alternate dough strips to create a checkered pattern (vanilla, chocolate, vanilla) using a pastry brush, lightly coat joining edges with the egg wash and carefully press the 3 together.
- Repeat once more with the same pattern, then alternate chocolate, vanilla chocolate.
- Once you have those 3 done, brush them with the egg wash and stack them on top to create a square.
- Repeat for the other 9 strips. Cover in plastic wrap and chill again for at least another 30 minutes.
- Preheat oven to 350F degrees and line a cookie sheet with parchment paper.
- Remove the dough from the fridge and cut ½ inch wide cookies with an inch or so space between; they will puff a little, but they will not spread too much.
- Bake cookies for about 8 minutes, the edges should just start to be turn gold. Allow them to cool for 10 minutes on the cookie sheet and then transfer to a wire rack.
Notes
- Keep it Cool: Cold dough is easier to slice and holds its shape while baking.
- Even Strips: Use a ruler or bench scraper for straight, clean cuts.
- Don’t Overmix: Once the flour is added, mix only until just combined.
- For Sharp Edges: Trim the ends of the dough logs before slicing for a tidy look.
- Chill Between Steps: A short chill between assembling and slicing keeps the pattern crisp.
Nutrition
Calories: 111kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 100mg | Potassium: 26mg | Fiber: 1g | Sugar: 6g | Vitamin A: 171IU | Calcium: 18mg | Iron: 1mg
