This is an old classic, not really original – just simple chocolate and vanilla dough put together. Yet it always surprises me how people react when I offer them the cookies (or maybe they are just easily impressed here :) Kids simply go crazy over them.
The recipe below makes an enormous amount of cookies. But it’s easier to work with a fair amount of dough. It’s good to have plenty of it to wrap the checkerboard logs around with rather than trying to patch small pieces together or rolling the dough thinner that it’s supposed to while sweating profusely during the process.
This sort of cookies is a good choice for a holiday gift. The formed logs can be wrapped tightly, frozen for up to a month, and baked later as you need them. And this is the only way of freezing the cookies I advise. I never freeze the baked cookies. And neither should you! The best cookies are the freshly baked ones!
If you are looking to deliver a sweet treat to a friend or loved one, consider ordering birthday cookie bouquets online!
Makes about 8 dozens
Ingredients:
- 5 1/3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 lb (2 cups or 4 sticks) unsalted butter, at room temperature
- 2 cups granulated sugar
- 1 tbsp pure vanilla extract
- 2 large eggs, at room temperature
- ½ cup unsweetened cocoa powder
Preparation:
Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, then vanilla extract. Add the flour mixture and mix to combine. Finish the mixing with your hands or a wooden spoon.
Divide the dough in half. Knead ½ cup of cocoa into one portion of the dough.
Divide the chocolate and vanilla dough in half. Form each of total four portions into a rectangle, wrap individually in plastic, and refrigerate for at least 2 hours and up to a day.
Before proceeding, take one portion of the chocolate and one portion of the vanilla dough and let them sit on the counter for about 15-20 minutes to soften slightly. On parchment paper (preferred) or a lightly floured surface, using a floured rolling pin, roll one portion of the vanilla and one portion of the chocolate dough (separately, of course) into ½ -inch thick rectangles, with the sides about 12 x 5 inches long. Using a pizza wheel (such a wonderful tool for this job) cut out total of 9 ½ -inch wide strips from the each dough. Handling the strips delicately, form two checkerboard logs alternating the chocolate and vanilla strips (see the photo of the finished cookies). I never use an egg white or water to adhere the strips one to another. If you don’t use a lot of flour during the dough rolling it’s not necessary, everything stays together without any problem. Cover with plastic wrap or parchment paper and refrigerate until firm, at least for 2 hours.
When ready to continue, on the parchment paper roll the remaining chocolate (or vanilla) dough into a rectangle about 1/3-inch thick and measuring 12 x 6 inches. Place the firmed checkerboard log into the center, long sides parallel, and with the aid of parchment, wrap the dough around the checkerboard log pressing firmly to adhere. Roll the finished log from side to side to form sharp corners. Wrap in the parchment and/or plastic and refrigerate well. The best would be to leave the formed cookie log in the refrigerator overnight. Don’t rush if you are after the uniform shape of the cookies. Repeat with the rest of the dough and the second chilled checkerboard log to form another, opposite in colors, cookie log. Wrap, place in the fridge. As I mentioned, you can freeze the logs. Thaw them overnight in the refrigerator before using.
When ready to bake, center an oven rack and preheat the oven to 350F. Cover a large baking sheet with parchment or a silicone mat. Using a very sharp knife, slice the cookie-dough log into ¼-inch thick slices. Place on the prepared baking sheet leaving about 1 inch all way around them. Bake the cookies, in batches, for about 12 minutes until firm and golden brown on the bottom. Don’t let them bake for too long, or the color contrast between the chocolate and vanilla dough will be lost. Cool on the baking sheet on a rack for 15 minutes. Then transfer the cookies to the rack and cool completely.
Update: I sketched a little diagram explaining the process of assembling the cookies. Please click to enlarge.
October 29, 2008 at 12:32 am
Maya, you are welcome! I’m sure they will come out just great!
October 27, 2008 at 6:44 am
Thank you so much for the sketch.I hope I get it right but ofcourse it won’t come anywhere close to yours !!!
October 27, 2008 at 1:11 am
Lan, you are very welcome!
October 26, 2008 at 9:46 am
thank you so much for posting the diagram. i ended up reading the instructions a few more times and that’s pretty much what i had envisioned in my head. this confirms it! :) i’m sure i’ll be messing up but i think these cookies will be made a few times this year so eventually i should get it right.
October 25, 2008 at 10:06 pm
Thank you very much, everyone, for your lovely comments!
Maya, Lan, I sketched a diagram explaining the process of assembling the cookies. I’ve placed the link at the end of the recipe. Hope this helps. If there are more questions – do not hesitate to ask!
October 25, 2008 at 2:10 pm
Gorgeous – these remind me of some that Payard made in one of his earlier books, Simply Sensational Desserts. But yours look even better!
October 25, 2008 at 8:30 am
Yes it is a classic, but hello? You made them absolutely perfect!! I made some the other day and they looked nothing like this!!
October 25, 2008 at 2:52 am
these are GORGEOUS! i love that you wrapped the outside of them, too!
i have made them for many years, including in a commercial catering kitchen where i had to make thousands of them at a time, and i offer the following trick for getting the layers even: use a pair of dowel rods. choose whatever width of dowels you would like for the individual layers to be (i use quarter-inch ones) and cut them to 12-14 inch lengths. put them on either side of your piece of dough on the counter and start rolling. when the rolling pin comes to rest on the dowels, you have reached the perfect thickness! repeat for each piece of dough and you will have everything the exact same height.
October 24, 2008 at 8:12 pm
I have tried to give up the expression, “OMG”, but I simply can’t help myself from at least thinking it when I see these. Seriously, could they be any more perfect?
Fantastico!!
October 24, 2008 at 5:18 pm
hello vera–yes very first macaron! thank you so much for the compliment, i have no idea why but out of everything i had always been so nervous to try making them! :)
October 24, 2008 at 2:00 pm
I’m so impressed by how perfectly patterned these are!
October 24, 2008 at 9:51 am
yes, if you could email me a sketch, i would be ever so grateful! altho i see that someone else has asked for it as well … i’m so excited about trying this recipe!
thank you thank you thank you!
October 24, 2008 at 2:47 am
Simply amazing. Can you perhaps give a small sketch of the different steps ?
October 24, 2008 at 12:40 am
Why do you say they are an old classic ? This is the first time I see cookies like this ! I will certainly make them in a close future.
Anne
October 24, 2008 at 12:32 am
The reason why people are impressed is because you made them just perfect. Perfectly square and perfectly baked. Even though I’m not a big fan of the flavours, I would love to bite in one of those perfect cookies :)
October 23, 2008 at 9:42 pm
Oops.. hot chocolate! :) :)
October 23, 2008 at 9:40 pm
When I saw these with your coffee post I was hoping you would follow up with the recipe! The cookies are just as pretty alone as they were on the coffee saucer! :)
October 23, 2008 at 7:47 pm
These are perfect with the hot cocoa from your previous post. I think they are a wonderful cookie to have on hand..sophisticated for the adults and perfect for the children.
October 23, 2008 at 7:43 pm
I always wondered how this was done. I can just see myself confused and mixing up the layers. Trust me, I have mixed up all sorts of things, only to start over. At least with these, I could eat the mistakes.
October 23, 2008 at 7:18 pm
Oh my effing gosh. We always made these around Christmas time, especially in Germany. You have really been cooking some things that make me want to dive into a bed of Christmas. They definitely do have a look to them that can be somewhat deceiving, giving it a look that a lot, a lot of work went into constructing them. I love them. :}
October 23, 2008 at 7:09 pm
Classic Beauty, I am sure it delicious too!
October 23, 2008 at 5:08 pm
a classic made to perfection!
October 23, 2008 at 4:08 pm
Classics are the best! You did a lovely job with these, so pretty :). Definitely a fun holiday party food!
October 23, 2008 at 1:55 pm
I haven’t made refrigerator cookies in years. You’re so right that they’re perfect for the holidays — lots to share with everyone and they box quite well. Your checkerboards are just perfect!
October 23, 2008 at 1:44 pm
I recently was looking at a recipe book with these. I am convinced now that they need to be part of HOliday baking repertoire. Those are great looking cookies. Lets hope I can duplicate!
October 23, 2008 at 12:46 pm
Mallory, thank you! I’m very flattered.
Rita, thank you! They are simple, indeed.
Y, thank you very much! I’m pretty sure everyone can accomplish this :) But, thanks for your kind words :)
Leslie, thank you! Too bad they scared you. Actually, the whole process is not difficult at all. It’s just the long description.
Andrea, thank you very much for the complement! They don’t require any special skill, just a bit of patience.
Irene, thanks a lot! It’s not difficult to archive the uniform squares. Roll the dough to the same thickness, use a ruler (not totally necessary if you have a sharp eye or don’t have the ruler:), and chill the formed logs well before slicing.
Christy, thank you! All leftovers are gone by now :)
Morgana, thank you very much! I can’t figure out how to leave comments on your blog… I’ll try again.
Grace, thank you!
Eileen, thank you! Everyone loved them with hot chocolate :) They go together pretty well.
Maria, thank you! That’s what my little son did :)
Natalie, I’m sure they will come out perfect, as everything you make!
Ivy, thank you! They are not complicated. If there’s anything unclear, please, ask.
Chocolate shavings, thank you very much!
Lan, thank you! I could e-mail you a sketch to help in visualizing the process. Please, let me know if you need it.
October 23, 2008 at 11:55 am
these look so incredibly professional. i love that they yield so many cookies. i’ve read your instructions TWICE and i am still {whispers} confused. i must have to be actually doing the activity to get it but from my office desk right now, i can’t visualize all the steps. not only am i scared to tackle this cookie, i am compelled to conquer it.
thank you for sharing the recipes and steps!
October 23, 2008 at 11:38 am
Those look beautiful – worthy of any great bakery!
October 23, 2008 at 11:01 am
I always think these cookies are sooo cool!
They look like they would be comlicated to make though.
October 23, 2008 at 10:19 am
amazing :) they re perfect. Great job. Wish to try these but I m sure they eon t come perfect as yours
October 23, 2008 at 7:51 am
Love these cookies! I am sure they would be fun to dunk in milk!
October 23, 2008 at 6:36 am
These really are impressive cookies. I loved them in the photo with the hot chocolate.
October 23, 2008 at 5:17 am
what a process, but more importantly, what a spectacular result! now all you need is little morsels (white and dark chocolate, of course) to use as pieces! :)
October 23, 2008 at 12:57 am
Lovely cookies (another “must try” ones) and original photos (love the chess figurines behind).
Me encanta cómo quedaron estas galletas (otras que me encantaría probar) y sobre todo cómo has montado las fotos, con los peones de ajedrez detrás, me parece una puesta en escena original y creativa, me ha gustado mucho.
October 23, 2008 at 12:37 am
I agree with Y. Not everyone is favoured by the pastry gods, you know. So, any leftovers?? ;)
October 22, 2008 at 10:51 pm
Wow, I’ve never seen anything like this before, this is awesome! Reminds me of a chess board. :) How did you get the squares to be so perfect.. and the wrap-around part so neat… wow!
October 22, 2008 at 8:39 pm
I don’t blame people for going crazy for those cookies, they look so picture perfect! I definitely think it takes a special kind of skill to make things come out like that. Just beautiful!
October 22, 2008 at 6:47 pm
Oh these cookies are stunning. But they intimadate me. So I will leave the baking of these cookies to you!
October 22, 2008 at 5:23 pm
They’re beautiful! You might consider them simple, but not everyone can turn them out as perfectly as that, I’m sure :)
October 22, 2008 at 4:55 pm
I had allready spotted them next to the hot chocolate! They’re so simple yet impressive. Yours turned out perfect!
October 22, 2008 at 3:39 pm
ahk! those are solid perfection. bravo.
photo is brilliant. nice little pawns in the background. hehe. light contrast back, light contrast front. woooo.
October 22, 2008 at 12:07 pm
Rosa, thank you!
Honey B, thank you! This is just a long description. I wouldn’t call them time consuming.
Sonu, thank you very much!
Patricia, thank you!
Lisa, thank you! I’m sure yours would look great :)
Cate, thank you! I’ll be glad if you give them a try :)
Ana, thanks a lot! It’s great you are making them!
Gilat, thanks! I used 1lb of butter which is 454 g, to be exact.
October 22, 2008 at 11:41 am
hi the cookies look great!!!
but how much butter did you
exactly use
thanx
October 22, 2008 at 11:24 am
Bravo!!! Look so pretty and so delicious. I´m making these cookies, nest weekend!!
Beautiful photos, Vera!!
Ana
October 22, 2008 at 7:05 am
I’ve made these before and they looked nowhere near as nice as yours…but they are so cute I want to try again!
October 22, 2008 at 6:13 am
These are so perfect looking. I’d probably get something more resembling Chutes and Ladders. Beautiful job.
October 22, 2008 at 5:49 am
They look so pretty and perfectly shaped!
October 22, 2008 at 2:53 am
Wow…mind-blowing…! Well done Vera!
October 22, 2008 at 1:58 am
These are so beautiful. It looks and sounds time consuming but well worth it!
October 22, 2008 at 12:24 am
So cute! Those cookies look perfect! I love your picture!
Cheers,
Rosa