Best Checkerboard Cookies I Recipes

CHECKERBOARD COOKIES

Steps:

• In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes.
• Add in the egg, the yolk, vanilla, baking powder, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Divide the dough in half, removing half from the mixing bowl.
• Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated.
• Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size.
• Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour.
• Using a sharp knife slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total.
• Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough.
• Refrigerate again for at least 30 minutes.
• Preheat the oven to 350°F. Line a baking sheet with Reynolds Kitchens® Parchment Paper.
• Remove the dough from the refrigerator and slice into 1/4- inch pieces.
• Place the pieces on the prepared baking sheet.
• Bake for 9-10 minutes, or until set. Transfer to a wire rack to cool completely.

CHECKERBOARD COOKIES

Steps:

• Make dough in a food processor: Combine the sugars, salt, and 1 1/2 cups (195 grams) of the flour in the work bowl. Add cold, diced butter and mix or pulse until it disappears, then keep running the machine until it just begins to clump. Add egg yolk (save the egg white for later) and vanilla and pulse until combined, then keep running the machine until one large or a few smaller smooth masses form. Make dough in a stand mixer or with a hand mixer: Combine butter, sugars, and salt in the bowl of your stand mixer and beat until creamy. If you began with cold butter in a stand mixer, this will take a couple minutes and require you to scrape down the bowl a few times. Once mixture is thoroughly combined, add egg yolk (save the egg white for later) and vanilla and beat until combined. Add 1 1/2 cups (195 grams) of the flour and beat until it disappears into a smooth dough. Both methods: Divide dough in half. [Each half will weigh 270 to 275 grams.] Leave one half in the mixing bowl or food processor. Add 1/4 cup (35 grams) remaining flour to it and pulse/mix until just combined. Scrape out the mixing bowl or food processor and scoop out this vanilla dough, setting it aside. Add the second half of the dough to the mixing bowl or food process and add the cocoa powder. Mix until evenly combined. This is now your chocolate dough. Heat oven: To 350°F (176°C) To checkerboard the doughs:Place each dough half between two pieces of parchment paper and roll each into (approximately) 4 to 5×10-inch (10 to 13×25-cm) rectangles that are 1/4-inch (6mm) thick. Slide both slabs of dough onto a cutting board or tray and freeze for 10 to 15 minutes, until firm like cold butter but not quite frozen solid.Remove the top piece of parchment from each slab (you can use these to line your baking sheet) and stack the chocolate and vanilla dough layers, pressing them gently together. Cut the slab in half the long way (i.e. forming two approximately 2×10-inch rectangles) and stack the halves, forming one long, striped slab. Press the layers gently, to adhere them, and return this to the freezer for another 10 to 15 minutes, or until it's very firm but not fully frozen.Remove this long slab from the freezer and, using your sharpest knife and steadiest hand, cut it the long way into eight 1/4-inch-wide slices. Arrange the first four into a checkerboarded log, flipping two of the slices over so the opposite flavor is on top. Repeat with second four into a second checkerboarded log. Wrap each in a piece of parchment paper and press it firmly into a long, squared-off log, adhering the layers. Return to the freezer for one last 10-minute stint, until solid to the touch. To finish cookies: Line a large baking sheet with parchment paper, or discarded parchment from your cookie slabs. Beat reserved egg white until just loosened. Gather your sanding sugar(s). Unwrap first checkerboarded log. Brush log with a thin coat of egg white and roll or sprinkle in sanding sugar. [Normal people choose one color per log. I cut each log into quarters and did each quarter in a different color.] Slice sugar-coated log into 1/4-inch-thick cookies, and arrange on prepared baking sheet with 1-inch space between them (they expand slightly). Repeat with second log, creating more cookies. Bake cookies: For 10 to 12 minutes, or until golden brown underneath. Let cookies rest on tray for 5 minutes, so they firm up a little, before transfer to a cooling rack to finish cooling and crisping up. Do ahead: Baked, cooled cookies keep for 3 weeks in a tin at room temperature. To spiral the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Chill in the freezer for just 5 to 10 minutes, until cold but not hard. Divide dough into two long, equal widths. With the vanilla dough underneath/forming the outer ring, roll each half of dough into a tight spiral. [I forgot and did the opposite, but always think it looks better with vanilla on the outside.] Wrap each spiral in parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above. To marble the doughs: Roll your chocolate and vanilla dough slabs each to 1/8-inch thick and stack them, patting them gently together. Cut into two stacked sections and squeeze each into a rough log, fold it over, and mash the log, kneading it once or twice. Press kneaded mounds together and form them back into a long log shape. Wrap tightly with parchment, pressing the dough into a firm log. Chill in freezer for 15 minutes, until solid but not frozen hard. Continue from "To finish cookies:" instructions above.

CHECKERBOARD COOKIES

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until well blended, 1 to 2 minutes. Add vanilla extract, lemon extract, and salt. With mixer on low speed, gradually add flour, scraping down sides of bowl.
• Turn dough out onto a clean work surface; it will be loose and crumbly. Knead dough by pushing small amounts away from you with the heel of your hand for 1 to 2 minutes. Divide dough in half. Sprinkle cocoa powder over one of the halves. Knead until cocoa has been fully incorporated.
• Place each half of the kneaded dough between 2 sheets of plastic. Using a rolling pin, shape dough into two 7-inch squares, about 3/8 inch thick. Using a sharp knife and a ruler, slice each square into nine 3/4-inch-wide strips.
• Whisk together the egg and 1 tablespoon water. Cover work surface with plastic wrap. Place 3 strips of dough on plastic, alternating white and chocolate strips. Brush tops and in between the strips with egg wash. Gently press strips together. Repeat, forming second and third layers, alternating colors to create a checkerboard effect. Wrap assembled log in plastic. Repeat process for second log, reversing color pattern. Refrigerate 30 minutes, or freeze 15 minutes.
• Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or parchment paper. Slice each log into 1/4-inch-thick slices; place on baking sheet. Bake until done, 10 to 12 minutes. Remove baking sheet from oven, and let cookies cool 2 minutes. Transfer cookies to a wire rack to cool completely.

RED AND BLACK CHECKERBOARD COOKIES

Steps:

• Beat the butter, sugar, vanilla and salt together in a large bowl with an electric mixer on high speed until light and fluffy, about 3 minutes. Add 1 1/2 cups flour and beat on low until incorporated.
• Divide the dough in half. (This recipe relies on precision, so use a scale if you have one.)
• Return half of the dough to the bowl and add about 8 drops food coloring and the remaining 2 tablespoons flour. Beat until thoroughly incorporated. Add more food coloring until the dough is a true, bright red, beating well to fully distribute the color. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Put the remaining dough in the bowl and add the cocoa powder. Beat until evenly distributed. Wrap the dough in plastic and refrigerate until just firm, about 30 minutes.
• Use a ruler to draw a 7-inch square on 2 pieces of parchment. Invert one piece of parchment and put one piece of dough in the square. Cover with another, unmarked parchment and pat and roll the dough to the dimensions of the square, making sure it is an even thickness. Trim the edges of the square if necessary. Carefully transfer the dough on the parchment to the refrigerator and chill until firm.
• Meanwhile, repeat with the other piece of dough and chill.
• Take out one square of dough and use a ruler to carefully cut it into 9 3/4-inch-thick strips (there may be extra dough). Carefully return the dough to the refrigerator until firm and repeat with the other square of dough. Refrigerate until firm.
• Lay out a clean piece of parchment paper. Carefully arrange three strips of dough directly next to each other on the parchment, alternating colors (i.e. red, black, red). Top each strip with a strip of the opposite color to make a second layer. Continue to layer, again alternating colors, to make a cookie brick; it will be 3-by-6 inches. Use a ruler or the side of a bench scraper to straighten the edges of the brick. Wrap the brick in the parchment paper, gently turning and pressing against the work surface to flatten out all the sides. Refrigerate until firm, about 30 minutes.
• Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Slice the brick crosswise into 1/4-inch-thick cookies, arranging them about 1/2 inch apart on the prepared baking sheets.
• Bake the cookies, switching the positions of the baking sheets halfway through, until slightly puffed and just set, 12 to 13 minutes.
• Cool on the pans 5 minutes, then transfer to a rack to cool completely.

RED AND WHITE CHECKERBOARD COOKIES

Steps:

• Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Let cool slightly.
• Beat the butter, granulated sugar and salt in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Beat in the egg and vanilla, then mix in the melted white chocolate. Reduce the speed to low and mix in the flour in two batches until just combined.
• Remove half of the dough; beat the orange zest and food coloring into the remaining dough. Wrap the plain dough and red dough separately in plastic wrap, flatten each into a rectangle and chill until firm, at least 1 hour.
• Working on 2 separate sheets of floured parchment, roll out each piece of dough into a rough 5-by-10-inch rectangle (about 3/8 inch thick), then trim each piece to form a 4 1/2-by-9 1/2-inch rectangle. Using a sharp knife, cut each rectangle lengthwise into nine 1/2-inch-wide strips. (If the dough gets too soft, refrigerate until firm.)
• Lay 3 alternating color strips together (white-red-white). Using a wet finger, moisten the sides and tops so the strips adhere without gaps, pressing to seal. Top with 3 strips in the opposite pattern (red-white-red). Top with 3 more strips, repeating the first pattern. Repeat to build another log, starting with a red-white-red pattern. Wrap the logs and chill for 2 hours.
• Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line 3 baking sheets with parchment. Unwrap the dough. Lightly brush the logs with water, then firmly press the sides in the sanding sugar. Using a sharp knife, trim the ends of the logs, then slice into 1/3- to 1/2-inch-thick cookies, about 24 per log.
• Arrange the cookies 1 1/2 inches apart on the baking sheets. Bake 2 of the pans (refrigerate the other), switching positions halfway through, until the cookies are just set but not browned, 12 to 15 minutes. Let cool 5 minutes on the pans, then remove to a rack to cool completely. Repeat with the remaining baking sheet.

CHECKERBOARD COOKIES

Steps:

• Cream butter and sugar. Add vanilla. Add flour and salt and blend well. Divide dough in half. Add cocoa to 1/2 of dough. Let rest. Roll 1/4 inch cylinders of chocolate and plain vanilla dough about 12 inches long. Arrange in checkerboard by alternating 6 cylinders of chocolate and vanilla dough, contrasting each time to six layers total. Press tightly. Wrap in plastic wrap and chill at least 1/2 hour.
• Preheat oven to 350 degrees. With a sharp knife, slice the dough into rounds about 1/3-inch thick. Place 1 inch apart on a parchment covered baking sheet. Bake for about 10 minutes or until lightly golden.

CHECKERBOARD COOKIES

Steps:

• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
• When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
• In a small bowl whisk together the flour and salt. Set aside.
• In bowl of electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract and orange zest and beat until well blended. Add the flour mixture and beat just until incorporated.
• Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
• Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
• On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
• Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
• When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
• Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
• Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
• Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
• (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
• Place one strip on a piece of plastic wrap.
• Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
• Brush the top of the second layer with water and stack the third layer.
• Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
• When firm, remove from freezer and unwrap, placing the dough on a cutting board.
• Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
• Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
• Re-wrap stack and place in freezer again to firm up.
• Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
• Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
• Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
• Can freeze dough for up to 2 weeks.
• Preheat oven to 350° F (177° C) and place rack in center of oven.
• Line a baking sheet with parchment paper.
• Remove dough from freezer and place on a cutting board.
• With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
• Place on prepared baking sheet about 1 inch (2.54 cm) apart.
• Bake for about 5-7 minutes or until cookies just start to brown around the edges.
• Remove from oven and place on wire rack to cool.
• Baked cookies can be stored in an airtight container up to one week.