Two cookies in one!

Sydney is currently in a COVID lockdown with further restrictions. It’s a crazy time here currently. Lots of uncertainty about the future as shops shut, construction ceases and around 100 people contracting COVID per day. Hopefully, this is only for the next two weeks until we can get numbers down but who knows?! I’ve decided to not worry about what I can’t control and just focus on what I can. Like spending quality time with my family. Like catching up with friends on the phone or video chat. And like baking and cooking as though there is no tomorrow. Asking the kids what cookie to make, they wanted to do something different. So out came this recipe for chequerboard cookies.

What I love about this recipe is it looks complicated but it really isn’t. No cookie-cutter is required. All you need is a big sharp knife to cut the dough into strips. I might look daunting… I do assure you that it’s a lot simpler than it looks!

How to make chequerboard cookies

1. Make the dough and split into two. One you’ll leave as vanilla, the other you’ll mix cocoa powder into it.
2. Form each dough into a long square block. Mine worked out to be about 15cm long. Wrap in plastic wrap (aka Glad Wrap) and put in fridge to harden.
3. Take from fridge, unwrap and cut lengthwise into three (see diagram below).
4. Rotate by one turn (90 degrees) and cut lengthwise again into three (see diagram below).
5. Take one chocolate length, one vanilla, a second chocolate to make the first layer (see image below).
6. Repeat but with the opposite – one vanilla length, one chocolate, a second vanilla to make the middle layer (see image below). Then repeat first layer again to complete the cube.
7. Wrap together in plastic wrap and gently press down on all four sides to seal the dough together. The key is to keep the dough in a square shape.
8. Cut cookies in even thicknesses and bake!

My two kids love these chequerboard cookies as they are pretty. They look special. If you have a morning or afternoon tea coming up, these will impress. The longest time in the whole recipe was putting the dough in the fridge to harden. Other than that, the cookies came together in no time.

Chequerboard Cookies

These chequerboard cookies are not only pretty, but are easy to make as no cookie-cutter is required. This combines the best of both worlds - vanilla and chocolate cookies together in one!

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 24 cookies

Ingredients

 

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 1 egg, plus 1 egg yolk
• 1 teaspoon vanilla extract
• 1½ teaspoons baking powder
• 1⁄4 teaspoon salt
• 3 cups flour
• ⅓ cup unsweetened cocoa powder
• 1/3 cup unsweetened cocoa powder

Instructions

 

• In a large bowl, add butter and sugar. Using a hand mixer (or stand mixer) combine together for 2 minutes.
• Add in the egg, the yolk, vanilla, baking powder, and salt. Mix for 1 minute until smooth, scraping the sides of the bowl as necessary.
• Set your mixer to low, add in the flour, mixing until just combined. Don't overmix otherwise the dough will make hard cookies.
• 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 long square block, about 15cm long. Make sure both are the same size.
• Wrap each dough in plastic wrap and put it in the fridge to harden, for at least 1 hour.
• Using a sharp knife slice the dough into thirds, lengthwise. Then turn the dough one turn (90 degrees) and cut into thirds again. You will have 9 long strips. Repeat the process with the other dough. You will have 18 strips in total.
• Taking one chocolate length, one vanilla, a second chocolate to make the first layer (see image below).
• Repeat but with the opposite - one vanilla length, one chocolate, a second vanilla to make the middle layer (see image below). Then repeat first layer again to complete the cube.
• Wrap together in plastic wrap again. Gently press down on all four sides to seal the dough together. The key is to keep the dough in a square shape.
• Preheat the oven to 175°C. Line a baking sheet with baking paper.
• Unwrap the dough and slice into 1cm thick pieces.
• Place the pieces on the prepared baking sheet.
• Bake for 9-10 minutes, or until lightly golden brown. Transfer to a wire rack to cool completely.

Notes

• To make these extra special looking, chocolate dip the bottom side of the cookies.
• You can store these in an airtight container for up to 5 days.