Introduction

Checkerboard cookies are a classic treat that combines rich vanilla and chocolate dough in a striking pattern. These buttery, tender cookies are as fun to make as they are delicious to eat—perfect for sharing or special occasions.

The image shows many square checkerboard cookies arranged closely together on a dark baking tray. Each cookie has a pattern of eight small square sections, alternating between light beige and dark brown colors, forming a distinct checkerboard design. The cookies have a smooth texture with some slight cracks, and their edges are clean and straight. The dark brown squares look like chocolate dough, while the light beige squares look like a vanilla dough. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1/4 cups (390 g) all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
1/4 cup (20 g) unsweetened cocoa powder

Instructions

Step 1: In a large bowl, whisk together the flour, baking powder, and salt. In a stand mixer fitted with the paddle attachment (or using an electric mixer), beat the butter and sugar on medium-high speed until creamy. Add the egg and egg yolk and beat until fully incorporated. Scrape down the sides, then mix in the vanilla extract. Gradually add the dry ingredients and beat just until combined.
Step 2: Transfer half of the dough onto a work surface. To the remaining dough in the bowl, add the cocoa powder and beat lightly until just combined.
Step 3: Shape each half of dough into rectangles about 2 inches tall and wide, and approximately 5 inches long, making them as similar in size and shape as possible. Wrap each rectangle tightly in plastic wrap and refrigerate for at least 1 hour or up to 2 days.
Step 4: Cut each dough log lengthwise into thirds. Then cut each piece lengthwise into thirds again, resulting in 9 long strips per dough half. Trim any rounded edges for neat squares.
Step 5: Arrange strips in a checkerboard pattern by placing a vanilla strip, then a chocolate strip, then another vanilla strip side by side. For the next row, stack chocolate, vanilla, and chocolate strips on top, and repeat with a third row of vanilla, chocolate, and vanilla strips. Make a second dough block starting with chocolate strips first. Wrap both blocks tightly and chill for at least 1 hour or up to 2 days.
Step 6: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Slice the dough blocks into 1/3-inch thick squares and arrange them on the prepared sheets, spacing them evenly.
Step 7: Bake for 10 to 12 minutes, until the edges just start to turn golden and the centers feel set. Remove from the oven and let the cookies cool completely on wire racks.
Step 8: These cookies can be made ahead of time. Store them in an airtight container at room temperature for up to 5 days.

Tips & Variations

For an extra chocolate kick, add 1/2 teaspoon of instant espresso powder to the cocoa dough.
If you prefer a softer cookie, reduce baking time by 1-2 minutes, watching carefully.
Use high-quality vanilla extract for the best flavor.
For a fun twist, add finely chopped nuts or chocolate chips to the dough before shaping.

Storage

Store checkerboard cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, you can freeze the baked cookies in a sealed container for up to 3 months. Reheat frozen cookies briefly in a warm oven (300°F) for about 5 minutes to restore softness and aroma.

How to Serve

The image shows square checkerboard cookies arranged on a white marbled surface. Each cookie consists of two layers, one creamy beige and one dark brown, combined in a checkerboard pattern with four small squares on each side. The beige squares have a smooth texture while the brown squares appear slightly rougher. The cookies are placed in neat rows with some slight uneven edges, showcasing their homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of unsweetened?

Yes, but unsweetened cocoa powder is best for balancing sweetness and achieving the classic checkerboard flavor. Using sweetened cocoa powder may alter the taste and texture.

Is it necessary to chill the dough before baking?

Chilling the dough is important to firm up the butter, which helps the cookies keep their shape and makes slicing easier. It also enhances the flavors. So, it’s best not to skip this step.