Vanilla and Chocolate Checkerboard Cookies
Vanilla and Chocolate Checkerboard Cookies

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, vanilla and chocolate checkerboard cookies. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Vanilla and Chocolate Checkerboard Cookies is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Vanilla and Chocolate Checkerboard Cookies is something that I have loved my whole life.

Checkerboard Cookies are buttery, whimsical butter cookies that are perfect for when you can't decide if you want a chocolate or vanilla cookie! This is an easy cookie recipe that looks impressive, but is simple and fun to make! Brush some reserved egg whites on both sides of chocolate strip.

To get started with this recipe, we have to first prepare a few components. You can have vanilla and chocolate checkerboard cookies using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla and Chocolate Checkerboard Cookies:
  1. Take Ingredients
  2. Make ready Vanilla Dough
  3. Make ready 1 stick unsalted butter (softened) (½ cup/113g)
  4. Get 1/3 cup sugar (75g)
  5. Get 2 tsp vanilla extract
  6. Prepare 1 1/4 cups all-purpose flour (190g)
  7. Take Chocolate Dough
  8. Prepare 1 stick unsalted butter (softened) (½ cup/113g)
  9. Make ready 1/3 cup sugar (75g)
  10. Make ready 2 tbsp cocoa powder
  11. Prepare 1 1/4 cups all-purpose flour (190g)

I remember diving into boxes of these. So for the dark one, we made chocolate flavoured dough and for light one, vanilla dough. 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.

Instructions to make Vanilla and Chocolate Checkerboard Cookies:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. Do the same for the other flavor of dough.
  8. 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.
  9. 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.
  10. Place onto non-stick baking sheet and bake for about 12 minutes per batch.
  11. Remove and let cookies cool for 5 minutes before transferring onto a wire rack to cool completely.

To access the full recipe for these lovely cookies,. The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and I really love eating the two together like this. And just so you know, these whimsical cookies are soft, buttery, and crumbly, so if your crispy tooth is having a craving, it'll have to wait for another day. Checkerboard cookies look difficult to make, but they're actually pretty easy. 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.

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