| Portions | Prep Time | Cook Time |
|---|---|---|
| 24 checkerboards | 45 minutes, plus 2 hours chilling | 14 minutes, plus 25 minutes cooling |
Ingredients
- 1 cup (225 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- ¼ teaspoon salt
- 1 large egg
- 1 tablespoon vanilla extract
- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 3 tablespoons (15 g) cocoa powder
Directions
- Using a stand mixer fitted with the paddle, beat the butter with the sugar and salt on medium-high speed for 1 to 2 minutes. Scrape, then add the egg and vanilla and mix until well combined. Add the flour and mix on medium-low speed until the dough comes together. Divide the dough in half, removing one half to a counter and leaving the other half in the mixer. Sift the cocoa over the dough in the mixer and mix until the cocoa is combined.
- Set the vanilla dough in the center of a piece of plastic wrap. Dust with flour, then roll the dough to 4½ by 9½ inches (11.5 by 24 cm) in size and ½ inch (1.3 cm) in thickness. Wrap in plastic wrap and chill for 1 hour. Repeat with the chocolate dough.
- Working with one dough at a time, unwrap and trim the edges so they are straight. Cut each rectangle lengthwise into eight strips, ½ inch (1.3 cm) wide and 9 inches (23 cm) long. If the dough becomes soft, chill until firm.
- Lay two strips of each flavor on a cutting board, alternating the doughs (vanilla, chocolate, vanilla, chocolate). Press the long sides together to adhere. Lay another four strips of dough on top of this layer, alternating the doughs again, pressing to adhere. Repeat two more times to make a four-by-four grid. Wrap and chill for 1 hour.
- Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 350°F (180°C) and line two baking sheets with baking parchment.
- Unwrap the rectangle, trim, and slice into squares, ¼ inch (6 mm) thick. Arrange on the sheets, 1 inch (2.5 cm) apart. Bake, switching the sheets halfway through, until the cookies are set, 12 to 14 minutes. Cool on the sheets for 5 minutes, then transfer to a wire rack and cool completely. Store in an airtight container at room temperature for a week.
TIP: Chill the cookies in the refrigerator for 30 minutes before baking to get extra straight and sharp edges. There will be some scrap pieces of dough left over from getting the checkerboards stacked, which can be rerolled and cut into swirled squares or any shape you like.