Checkeredboard Cookies

Checkered cookies, soft, beautiful looking, smelling wonderful.

Checkeredboard Cookies may look difficult to make, but they are not difficult at all and they look very elegant. They are light like foam and melt in the mouth. All you have to do is first create 2 logs (one chocolate and one vanilla) and then divide them in half to get a total of 4 vanilla and 4 chocolate strips.

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Ingredients: (36-40 cookies)

30 g dark chocolate

1+1/2 cups (225g) white flour

1+1/4 teaspoon (5g) baking powder

1/4 teaspoon salt

1/8 cup (30 ml) milk, room temperature

1 teaspoon of pure vanilla extract or 1 packet of sweetened vanilla

143 g butter, room temperature

1/2+1/8 cup (140 g) granulated sugar

1 egg yolk

Yapılışı:

1. First of all, melt the chocolate either in a microwave oven, which is how I did it (1.5 minutes at 900 watts), or by bain-marie (2 pots inside each other, the bottom one has water in it, the top one has chocolate in it). Meanwhile, take 3 mixing bowls, 2 large and 1 small (I took a tea glass). Mix the milk and vanilla in a small bowl. In one of the large ones, mix the flour, baking powder and salt.

2.In another large bowl, first beat the sugar and butter with an electric mixer for 3 minutes, then add the egg yolks and beat for 30 seconds. whisk again. Make the dough by adding half of the flour and half of the milk mixture respectively. If necessary, you can add a little water (I added 1 tablespoon), but use your hands and do not knead for a long time (the dough will spread while baking). Measure the dough and divide it into two halves, add the melted chocolate to one half and mix with a mixer (do not beat too much, gather it with your hands).

3.Now you have 1 vanilla dough and 1 chocolate dough. Shape them both into logs 4 cm wide (on each side of the front and back squares) and 15.5 cm long. It will even help to draw these dimensions on a piece of greaseproof paper and size it accordingly. Put the dough in a freezer bag, give it its final shape and refrigerate for 30 minutes until firm. Because our cutting process is not finished yet.

4.Let’s take out our ready dough. Measure the width of the vanilla log and cut it in half lengthwise. Turn the cut sides down and do the same process again to get a total of 4 vanilla strips. Do the same with the chocolate log. In total, we get 4 vanilla strips and 4 chocolate strips. Now it’s time to make the checkered logs: Put 1 vanilla and 1 chocolate strip side by side and glue them together. Put a chocolate strip on top of the vanilla strip below and a chocolate strip on top of the vanilla strip below and glue the four together, smoothing the shape with a spatula, making sure that the squares on the front and back have sharp edges. Put the logs back in the freezer bag, shape and refrigerate for 30 minutes. The dough needs to harden for cutting.

5.Meanwhile, turn your oven to 180 degrees (350 F). When the logs are ready, take them out and cut each checkered log into 15-20 cookies of about 0.65 cm each. Place the cookies on 2 baking sheets lined with greaseproof paper. Now you can put your trays in the oven together, of course, you need to bake by rotating top-bottom, front-back. Place your two trays of cookies in the oven, bake for 7 minutes and rotate top-bottom, front-back for another 7 minutes. Take your tray out, do not overcook it. The cookies will be quite soft when they come out. Cut the ones that stick together with a knife.

Tips

Be careful not to overmix the cookie dough, otherwise it will spread while baking.

Do not overcook the cookies, they will be hard when overcooked.

You can make the cookie dough the day before and cut and bake it the next day.