The best of both worlds – these CHECKERBOARD ICEBOX COOKIES combine a chocolate and vanilla dough into one cookie that is sure to please! Perfect for those indecisive moments in your life – red or white, snooze or wake, scrambled or fried, splurge or save…
Around this time of year we’re probably all feeling a little “scrambled” with the busyness of the holidays. Whether it’s peak season at your workplace or you’re tasked with finding the perfect gift for everyone on your list, the week before Christmas is a pressure-cooker for most of us.
When the work day is (finally) over and the mall is the last place I want to be, a little time spent in the kitchen helps me ease the tension away. And let’s not make things more complicated than they need to be! While impressive to look at, these Checkerboad Icebox Cookies are easy to make. Not to mention, molding the logs into the perfect form is a great stress buster!
The big time saver with this recipe is that you’re actually only making one dough. Once the main (vanilla) dough is mixed, you simply scoop out half and add the cocoa and melted chocolate to the remaining half. Easy-peasy! Once you’ve shaped the dough and allowed it to chill for about two hours, you’ll end up with a buttery cookie with just the right amount of snap…some of you might be able to relate 😉
These checkerboard cookies are fun and interesting addition to any cookie platter. If you can spare a few minutes to make the dough, you could always slice and bake the cookies later which makes them a great, versatile recipe. Even better, you could always leave one part of the task up to someone else. As long as the results are shared, it’s a win all around!
enjoy | liz | xo
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sugar
- 1/2 cup icing sugar
- 1/2 tsp salt
- 2 large egg yolks
- 2 tsp vanilla extract
- 2-1/4 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 oz semi-sweet chocolate, melted and slightly cooled
- In a stand mixer with a paddle attachment, beat the butter, sugars and salt together on medium-high speed until light and fluffy (about 4-5 minutes). Add in egg yolks and vanilla extra, beat for 1 more minute.
- Reduce speed to low and add flour a few spoonfuls at a time. Once a dough has formed, remove half the dough (use a scale if necessary) and set aside. To the remaining dough in the mixer, add the cocoa and melted chocolate. Mix until combined.
- Shape each of the two dough halves into a log, approximately 9-inches long, and 1-inch high by 2-inches wide. Stack the logs to create a 2-inch square log.
- Wrap in plastic wrap and refrigerate for about 2 hours, until firm.
- Preheat oven to 325°F. Line 2 baking sheets with parchment paper or silpat.
- Once the dough has firmed up and chilled in the refrigerator (about 2 hours), cut the log in half lengthwise. Rotate one of the cut pieces to form the checkerboard pattern, pressing the pieces together gently so they stick together when slicing.
- Slice log into 1/4-inch thick squares and space about one-inch apart on baking sheets.
- Bake one sheet at a time for 12-15 minutes until edges are golden brown, rotating sheets halfway through baking.
- Let cookies cool on sheets fore 5 minutes before transferring to a white rack to cool completely.
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