Instructions
Step 1: Make the Dough
Cream butter and sugar together until light and fluffy.
Mix in vanilla extract and salt. Gradually add flour until a soft dough forms.
Divide the dough in half.
To one half, add cocoa powder (and a splash of milk if too dry) to make the chocolate dough.
Wrap both doughs in plastic wrap and chill for 30–45 minutes.
Step 2: Roll and Cut the Dough
Roll each dough into a rectangle about ¼ inch thick.
Slice each dough into long, even strips (about ¼ inch wide).
Create the checkerboard by layering alternating strips of chocolate and vanilla dough in two or three rows (think: chocolate-vanilla-chocolate stacked over vanilla-chocolate-vanilla).
Press together gently and wrap in plastic. Chill again for 30 minutes to firm up.
Step 3: Slice and Bake
Preheat oven to 350°F (175°C).
Slice the block into ¼ inch thick cookies.
Place on a parchment-lined baking sheet and bake for 10–12 minutes or until just set.
Let cool on a wire rack before serving.
Tips for Perfect Cookies
Chill the dough: Cold dough is easier to slice and helps cookies hold their shape.
Even strips: Use a ruler or dough cutter for precise, clean lines.
Don’t overbake: These cookies should be lightly golden on the bottom, not brown.
Make It Your Own
Flavor twist: Add orange zest or almond extract for a unique flavor.
Holiday version: Tint the vanilla dough with food coloring for festive checkerboards (like red and white for Christmas!).
Dip and decorate: Dip one edge in melted chocolate and sprinkle with chopped nuts or sprinkles.
Final Thoughts
Chessboard Cookies are a perfect combination of beauty and simplicity. With their crisp edges, buttery flavor, and striking pattern, they’re sure to become a favorite in your baking repertoire. Whether you’re making them for a tea party, a gift box, or just because—it’s hard not to be impressed by these magnificent little squares.
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