2Tablespoons10g unsweetened natural or dutch-process cocoa powder
1Tablespoon15ml milk
Instructions
Make the dough following the creaming method in stand mixer
Cream butter and sugar until combined and airy
Add eggs and vanilla, mix until combined
Add dry ingredients and mix on low until just combined, do not over mix
Divide the dough into 2, I advise using a scale to accurately divide into two similar pieces, place one half in the mixer and add cocoa powder and mix.
Roll the doughs to 1/4 inch rectangles on a lightly floured surface. Wrap both doughs and chill in the freezer for at least 1hr.
The thickness of the dough will determine the size of the checkerboard, adapt to the desire one.
Preheat the oven to 350F
Remove doughs from the freezer, brush the chocolate dough with water and place the vanilla dough on too. Cut to a perfect rectangle.
while still very cold, measure 1/4in strips with a ruler, cut the 1/4in strips with a knife.
Repeat and place the strips on the side and top of the previously cut ones, add water first and make sure the vanilla and chocolate alternate.
* Freeze the strips until hard. Remove from the freezer and cut 1/4in slices. Place in baking tray prepared with parchment paper
*place the tray in the freezer and chill until hard
* Remove from the freezer and bake directly at 350F for 14min
Keyword black and white cookies, checker cookies, checkerboard cookies