Hello, I’m Elise. Today, I’m gonna show you how to prepare vanilla and chocolate checkerboard cookies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vanilla and Chocolate Checkerboard Cookies Recipe
Vanilla and Chocolate Checkerboard Cookies is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Vanilla and Chocolate Checkerboard Cookies is something which I have loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can have vanilla and chocolate checkerboard cookies using 11 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Vanilla and Chocolate Checkerboard Cookies:
- Take Ingredients
- Take Vanilla Dough
- Make ready 1 stick unsalted butter (softened) (½ cup/113g)
- Get 1/3 cup sugar (75g)
- Prepare 2 tsp vanilla extract
- Get 1 1/4 cups all-purpose flour (190g)
- Take Chocolate Dough
- Make ready 1 stick unsalted butter (softened) (½ cup/113g)
- Prepare 1/3 cup sugar (75g)
- Get 2 tbsp cocoa powder
- Get 1 1/4 cups all-purpose flour (190g)
Steps to make Vanilla and Chocolate Checkerboard Cookies:
- 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.
- 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.
So that’s going to wrap it up with this special dish vanilla and chocolate checkerboard cookies recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
