Checkerboard Cookies Draft

How I make it

The doughs

1. Vanilla dough: Beat the butter and sugar in a stand mixer for 2 minutes, until smooth and creamy.

2. With the mixer running, add the salt and vanilla. Add the flour last and mix until a smooth dough forms.

3. Shape into a ball, wrap in plastic wrap and chill for 1 hour.

4. Chocolate dough: Beat the butter and sugar in the stand mixer until smooth and creamy.

5. With the mixer running, add the cocoa and flour and mix until a smooth dough forms.

6. Shape into a ball, wrap in plastic wrap and chill for 1 hour.

Assembling and baking

1. Take the balls out of the fridge and roll each into an 8-inch (20 cm) log. Flatten each log into a square-sided bar and chill for another 30 minutes.

2. Cut each bar lengthwise into 6 strips.

3. Brush a vanilla strip with egg and press a chocolate strip against it. Keep going, alternating colors, until all the strips are joined into a checkerboard block.

4. Wrap the block in parchment paper and freeze for 30 minutes.

5. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

6. Slice the block into cookies about ¼ inch (0.5 cm) thick and arrange on the sheet.

7. Bake for 10 minutes.