Checkerboard Cookies

From The Little Guides to Cookies

 

8 oz (2 sticks) butter, softened

½ cup sugar

½ cup packed brown sugar

1 ½ teaspoons baking powder

1 egg

2 teaspoons vanilla extract

3 cups all purpose flour

2 oz unsweetened (2 squares Bakers) chocolate

  1. Beat the butter with an electric mixer set on medium to high speed for 30 seconds. Add the sugar, brown sugar, and baking powder, and beat until combined.  Beat in the egg and vanilla.  Beat in the flour, slowly, to keep the flour from flying out of the bowl (if using a hand mixer, you might have to finish the last part with a wooden spoon if the dough is too thick)
  2. Divide the dough in half (a kitchen scale will make this easier). Combine (knead) the melted chocolate into one of the dough halves.  Shape the two halves (one plain, one chocolate) into two 8” long, identical logs.  Wrap each log in plastic wrap, and chill for at least 2 hours, or until firm
  3. Cut each log into quarters, lengthwise. Reassemble each log by alternately placing a chocolate quarter length next to a plain quartered length, until each log is reassembled.  Gently press each newly reassembled log together.  Wrap each log in plastic wrap, and refrigerate until chilled, for 15-20 minutes

Preheat the oven to 375°.

  1. Cut the dough into ¼” slices. Place them 2” apart on ungreased cookie sheets.  Bake for 8-10 minutes, or until the edges are firm, and the bottoms are lightly browned.  Remove the cookies and place on rack to cool

Makes approximately 60 cookies.