Who says you need to choose between vanilla and chocolate? These easy Checkerboard Cookies offer a little bit of both and are here to make everybody happy.
While these visually appealing cookies might look difficult to make, they are really very simple and straight-forward. Buttery, tender and perfectly flavored with vanilla and chocolate, these cookies are special enough for a holiday but easy enough for any day of the week.
Ready to impress your friends with these show-stopping Checkerboard Cookies? Keep reading for step-by-step instructions for making them at home!
Why This Recipe Works
- One cookie dough quickly turns into two by removing half and adding chocolate to the remaining portion. So easy!
- The process for creating the checkerboard pattern is very simple and forgiving.
- THESE COOKIES TASTE AMAZING! So tender and buttery with a bit of vanilla and chocolate in each bite.
Ingredients
- All purpose flour forms the base of the dough.
- A combination of granulated sugar and powdered (confectioner's) sugar bring the right amount of sweetness. The powdered sugar also helps maintain the clear, crisp lines between the two colors of dough when they bake.
- A bit of salt helps balance out the sweetness.
- Vanilla extract adds its delicious, familiar flavor to BOTH the chocolate and vanilla portions of the dough, and a bit of Dutch-processed cocoa powder adds just the right amount of chocolate flavor to the chocolate portion of the dough.
- Unsalted butter adds richness and flavor, and 2 egg yolks add more richness and a bit of structure to the cookies.
Special Equipment Needed
- A stand mixer or hand-held mixer is helpful for thoroughly mixing the dough.
- A rolling pin, dough scraper and a ruler will assist you in forming the dough portions into equally-sized rectangles.
- A scale is nice if you want to get two precisely equal halves of dough (one vanilla and one chocolate).
- A sharp knife (such as a chef's knife) will make quick work of cutting the dough into slices once it has chilled.
How to Make This Recipe
- Begin by combining the room temperature butter, granulated sugar, powdered sugar and salt in the bowl of stand mixer. Mix on medium-high speed until fluffy and light in color, about 3 minutes, scraping down the sides of the bowl as necessary.
- Add the egg yolks and vanilla extract. Continue to mix until thoroughly incorporated.
- Finally, reduce the mixer speed to low and add the flour. Mix until the dough just comes together.
- Remove half of the dough and transfer it to a separate bowl (you can either eyeball it or you can weigh the full portion of dough on a scale so that you can accurately split it into two even halves).
- Add the cocoa powder to the half of the dough remaining in the mixer bowl. Mix on low speed until fully incorporated and no streaks of vanilla remain.
- On a clean work surface or a piece of parchment paper, shape each half of the dough into a rectangle that is 9 inches long, 2 inches wide and 1 inch tall (I use my hands, a rolling pin and a dough scraper to help me create evenly-shaped rectangles). Stack the halves on top of each other, carefully wrap the whole log in plastic wrap and chill for at least 3 hours or up to 2 days.
- Preheat the oven to 325 degrees. Move the baking racks to the lower third and upper third positions. Remove the dough from the refrigerator and slice in half lengthwise. Flip one of the long strips of dough around so that the vanilla and chocolate doughs alternate in a checkerboard pattern. Press together lightly to help the dough stick together.
- Slice the dough log into ¼ inch slices. Place each slice on the prepared baking sheets, leaving about an inch of space between each cookie.
- Bake for 15-18 minutes, or until the cookies are just about to start turning brown on the edges, rotating the pans half way through.
- Cool slightly on the pan and then use a metal spatula to transfer to a metal cooling rack to cool completely.
Expert Tips
- The color and flavor of Dutch-processed cocoa is so much better than natural cocoa. It is worth seeking out! I like the Hershey's Special Dark brand which is widely available. For more information on Dutch-processed cocoa, see the FAQ section below.
- If you see some vanilla streaks in your chocolate cookie dough after mixing, simply knead the dough with your hands to make sure that the cocoa powder is evenly mixed throughout the dough.
- Use a scale to weigh the cookie dough and divide that number in half if you want to get two EXACTLY even halves of dough (no worries if you don't want to be that exact about it....you can always just eyeball it and estimate).
- When you are shaping the dough into rectangles, it helps to press something with a straight edge (like a dough scraper) up against the edges of the dough to help give it a rectangular shape, especially at the corners which will otherwise tend to be rounded.
- Once you cut the dough lengthwise and flip it around, press the pieces gently together to help them adhere to one another. If you are cutting the cookies and they fall apart, no worries! Just put the pieces on the baking sheet where they belong. They will fuse together in the heat of the oven and you will have lovely checkerboards.
FAQs
How do I store these cookies?
These Checkerboard cookies can be stored in an airtight container at room temperature for up to 3 days. Freeze for longer storage (see instructions below).
Can I freeze these Checkerboard Cookies?
Yes! They freeze very well. Place the completely cooled cookies into a freezer safe bag or container and seal tightly. The cookies will keep in the freezer for up to 3 months.
What is the difference between natural and Dutch-processed cocoa powder?
Cocoa is naturally acidic. Dutch process cocoa has been neutralized to balance the acidity of the cocoa. The result is a smooth, rich tasting cocoa that is darker in color than natural cocoa. By comparison, natural cocoa has a more astringent, bitter flavor that can only be neutralized by using it conjunction with baking soda, a naturally alkaline ingredient which tames the acidity.
Dutch process cocoa is a really nice choice in this recipe because it creates a rich, chocolatey cookie that is beautifully dark in color.
Related Recipes
Looking for more delicious cookie recipes? Give these favorites a try:
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup granulated sugar
- ⅓ cup powdered sugar (confectioner’s sugar)
- ½ teaspoon salt
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- 3 tablespoons Dutch-processed cocoa powder
Instructions
- Combine the butter, granulated sugar, powdered sugar and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until fluffy and light in color, about 3 minutes, scraping down the sides of the bowl as necessary.
- Add the egg yolks and vanilla extract. Continue to mix until thoroughly incorporated.
- Reduce the mixer speed to low and add the flour. Mix until the dough just comes together.
- Remove half of the dough and transfer it to a separate bowl. Set aside.
- Add the cocoa powder to the half of the dough remaining in the mixer bowl. Mix on low speed until fully incorporated and no streaks of vanilla remain.
- On a clean work surface or a piece of parchment paper, shape each half of the dough into a rectangle that is 9 inches long, 2 inches wide and 1 inch tall (I use my hands, a rolling pin and a dough scraper to help me create evenly-shaped rectangles). Stack the halves on top of each other, carefully wrap the whole log in plastic wrap and chill in the refrigerator for at least 3 hours or up to 2 days.
- Preheat the oven to 325 degrees, move the baking racks to the lower third and upper third positions and line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and slice in half lengthwise. Flip one of the long strips of dough around so that the vanilla and chocolate doughs alternate in a checkerboard pattern. Press together lightly to help the dough stick together.
- Slice the dough log into ¼ inch slices. Place each slice on the prepared baking sheets, leaving about an inch of space between each cookie.
- Bake for 15-18 minutes, or until the cookies are just about to start turning brown on the edges, rotating the pans halfway through.
- Cool slightly on the pan and then use a metal spatula to transfer to a metal cooling rack to cool completely.
Notes
To Store: Store in an airtight container at room temperature for up to 3 days. Freeze for longer storage.
Expert Tips:
- Use a scale to weigh the cookie dough and divide that number in half if you want to get two EXACTLY even halves of dough (no worries if you don't want to be that exact about it....you can always just eyeball it and estimate).
- When you are shaping the dough into rectangles, it helps to press something with a straight edge (like a dough scraper) up against the edges of the dough to help give it a rectangular shape, especially at the corners which will otherwise tend to be rounded.
- Once you cut the dough lengthwise and flip it around, press the pieces gently together to help them adhere to one another. If you are cutting the cookies and they fall apart, no worries! Just put the pieces on the baking sheet where they belong. They will fuse together in the heat of the oven and you will have lovely checkerboards.
Nutrition
Calories: 139kcal | Carbohydrates: 15g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 53mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg
If you loved this recipe, give it a star review! Also, snap a picture of your Checkerboard Cookies and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
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