So I came up with a very different & unique cookie recipe this time. Which includes similar ingredients that we often use to make regular cookies but also includes some techniques that makes it looks like unique! Presenting, Checkerboard Cookie Recipe to you all… Please watch till the end to see all the steps that makes it looks Beautiful! I’m not a pro…But I tried 🙂 Hope you all will love it 🙂
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Checkerboard Cookies Recipe
Difficulty: Easy
Time: 2hrs
Number of servings: about 14 cookies
Ingredients:
For Vanilla Dough:
Butter [room temperature] – 50 gm
Granulated sugar – 2.5 tbsp
1/2 Beaten egg [room temperature]
Flour -100 gm
A few drops of vanilla extract
For Chocolate Dough:
Butter [room temperature] – 50 gm
Granulated sugar – 2.5 tbsp
1/2 Beaten egg [room temperature]
Flour -100 gm
Cocoa powder – 15 gm
A few drops of vanilla extract
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Directions:
For Vanilla Dough-
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into a square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
For Chocolate Dough –
1. Cream the butter and sugar in a bowl until white and fluffy.
2. Add beaten egg little by little and mix well.
3. Add a few drops of vanilla extract and mix well.
4. Sift in cake flour and cocoa powder, then mix well with a spatula. When the dough starts to crumble, use your hands to mix tougher until formed. Then form into a square rectangular stick. Wrap in plastic wrap and cool in the freezer for about 30 minutes to set and chill.
For Molding –
1. Slice each dough lengthwise into 3 pieces. Swap the middle dough. Wrap it and keep it to freezer for 15 minutes to set. Then after it gets set, slice each set lengthwise into 3 pieces and swap the middle dough again. *slightly defrost the dough if they are too hard to cut.
2. Wrap in plastic wrap again and cool in the freezer for about 15 minutes to set and chill. *you can keep the dough in the freezer up to a week
3. Preheat the wok into medium-high heat for 5 minutes ( for oven, 170C (338F) for 5 minutes). Slice the dough into almost equal portions. Place them on a baking sheet lined with parchment paper.
4. Bake on medium-high heat [at induction, heat 7/8 & on oven, 170C (338F)] for about 15 minutes. Cool the cookies on the baking sheet or a wire rack. Your checkerboard cookies are ready to eat 😀
Note: Just make sure you harden it up in the freezer before you cut. Then you can make this easy and beautiful cookies with no worries!
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Original of the video here
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