Checkerboard Cookies


Aren’t these so fun?  I love the checkers so much that I had to break out the chess pieces for the photo.  The dark checkering here is a chocolate espresso dough, and the light is a basic vanilla dough, and I really love eating the two together like this.  And just so you know, these whimsical cookies are soft, buttery, and crumbly, so if your crispy tooth is having a craving, it’ll have to wait for another day.  Here’s how to make the cookies:

The cookies start out with a shortbread dough.


Add espresso powder, chocolate, and cocoa powder to half that dough.

Square each batch of dough into a rectangular block.

Refrigerate both doughs on a sheet pan for 1 hour.

Cut each block into desired size for checkering.  I cut the block into thirds.

Then each piece into thirds again.

Start alternating the pieces with chocolate and vanilla.

Square it off and press together.  Refrigerate the dough for 30 minutes.

Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.

Bake!

Checkerboard Cookies

Ingredients:

15 oz all purpose flour (3 cups)

1.5 tsp baking powder

1/4 tsp salt

1 cup unsalted butter, at room temperature

1 cup sugar

1 extra large egg

1 tsp vanilla extract

2.25 tsp instant espresso powder

2 oz bittersweet chocolate, melted

1 tbsp cocoa powder


Directions:

Whisk to combine the flour, baking powder, and salt. Set aside.


In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.


Slowly add the flour mixture to the stand mixer bowl until combined.


Remove half of the dough, wrap in plastic and put into the fridge.


Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.


Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.


Refrigerate both doughs on a sheet pan for 1 hour.


Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again (see blog photos).


Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.


Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.


Bake for 10 minutes, then cool on a wire rack. Enjoy!


This recipe is a variation of Espresso Swirl Cookies.