Vanilla and Chocolate Checkerboard Cookies. Brush some reserved egg whites on both sides of chocolate strip. 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. This recipe for Chocolate-Vanilla Checkerboard Cookies was not only easy to prepare, but it was so fun too.
I felt like a champ in the kitchen as I beat the dough, trimmed it and baked the cookies to perfection.
I always thought that the art to making these cookies was something reserved for pro bakers.
I remember diving into boxes of these.
You can have Vanilla and Chocolate Checkerboard Cookies using 11 ingredients and 11 steps. Here is how you cook that.
Ingredients of Vanilla and Chocolate Checkerboard Cookies
- Prepare of Ingredients.
- You need of Vanilla Dough.
- You need 1 stick of unsalted butter (softened) (½ cup/113g).
- You need 1/3 cup of sugar (75g).
- You need 2 tsp of vanilla extract.
- You need 1 1/4 cups of all-purpose flour (190g).
- You need of Chocolate Dough.
- It's 1 stick of unsalted butter (softened) (½ cup/113g).
- You need 1/3 cup of sugar (75g).
- You need 2 tbsp of cocoa powder.
- It's 1 1/4 cups of all-purpose flour (190g).
These delicious vanilla chocolate checkerboard cookies look really impressive but are fairly easy to make once you know how to. The recipe for these fun checkerboard cookies can be found on the website of ATCO Blue Flame Kitchen. To access the full recipe for these lovely cookies,. Checkerboard cookies is combination of chocolate and vanilla flavors in forms of checker board.
Vanilla and Chocolate Checkerboard Cookies instructions
- For vanilla dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in vanilla extract. Gradually mix in flour on low speed..
- Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes..
- For chocolate dough, cream butter and sugar together in a large bowl until well blended, about 2 minutes. Beat in cocoa powder. Gradually mix in flour on low speed..
- Knead dough to bring it together. Turn dough onto a clean working surface. Shape into a rectangle. Wrap with plastic and chill for about 30 minutes..
- Prepare 4 sheets of parchment or wax paper. Draw a 7-inch x 7-inch square in the middle of 2 of the 4 sheets of parchment or wax paper. When both types of dough are chilled, remove from refrigerator. Place a sheet of the parchment paper with the drawn side of the 7-in x 7-in square facing down on your work surface. Unwrap dough and place in the middle of the 7-in x 7-inch square. Then place another sheet of parchment paper (not drawn) on the top of dough..
- Roll out dough to the outline of the 7-in x 7-in square. Use a knife or spatula to push dough into the square so as to minimize wastage. Trim dough if necessary. Remove the top parchment paper and cut dough into three slabs of equal width.
- Do the same for the other flavor of dough..
- Place three slabs of dough, alternating vanilla and chocolate dough one on top of the other. Gently press the slabs together. Cut each slab lengthwise into 3 strips of equal width. Rearrange the strips of dough to create 2 slabs forming 9 small rectangles cross-wise..
- Wrap each slab with plastic and refrigerate for another 30 minutes. Preheat oven to 350°F (180°C). Remove dough from refrigerator. Unwrap the dough and slice each log into ¼ inch thick slices cross-wise..
- Place onto non-stick baking sheet and bake for about 12 minutes per batch..
- Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely..
These are simple butter cookies where part of the dough is flavored with cocoa powder. These cute little checks will attract the kids and ideal for parties. These fun checkerboard cookies are easier to make than they look! Vanilla and chocolate sable doughs are combined for this holiday cookie. Start with one batch of vanilla cookie dough, add chocolate to half of it, form four long, square logs, layer the dough into a checkerboard pattern, and slice.