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Step by Step to Serving Delicious Vanilla and Chocolate Checkerboard Cookies

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Vanilla and Chocolate Checkerboard Cookies

We hope you got insight from reading it, now let’s go back to vanilla and chocolate checkerboard cookies recipe. To make vanilla and chocolate checkerboard cookies you need 11 ingredients and 11 steps. Here is how you achieve that.

Below are the ingridients that are needed to serve a delicious Vanilla and Chocolate Checkerboard Cookies:

  1. Prepare of Ingredients.
  2. Get of Vanilla Dough.
  3. Prepare 1 stick of unsalted butter (softened) (½ cup/113g).
  4. Prepare 1/3 cup of sugar (75g).
  5. Get 2 tsp of vanilla extract.
  6. Prepare 1 1/4 cups of all-purpose flour (190g).
  7. Take of Chocolate Dough.
  8. Get 1 stick of unsalted butter (softened) (½ cup/113g).
  9. You need 1/3 cup of sugar (75g).
  10. Take 2 tbsp of cocoa powder.
  11. Take 1 1/4 cups of all-purpose flour (190g).

Ready with the ingridients? Here are the sequences on serving 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..

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