I’ve always loved the checkerboard cookies that are sold in Asian bakeries so I decided to try and make them myself. This cookie recipe is from : http://blog.williams-sonoma.com/cookie-of-the-day-chocolate-orange-pinwheels-and-checkerboards/ There are a few variations suggested on the website: chocolate-vanilla, chocolate-orange, chocolate-coffee and chocolate-raspberry. They have lots of other amazing recipes so check it out!
You will need:
- 1 cup (5 oz./155 g.) all-purpose flour
- 1/4 tsp. baking powder
- 1/8 tsp. salt
- 1 oz. (30 g.) semisweet chocolate, chopped
- 1/2 cup (4 oz./125 g.) room temperature
- 1/2 cup (4 oz./125 g.) sugar
- 1 large egg, separated
- 2 tsp. vanilla extract (1 tsp for the light coloured dough only)
- 2 tsp. Dutch-process cocoa powder
1. Sift together the flour, baking powder and salt in a medium sized bowl.
2. Combine the butter and sugar in a large bowl until smooth and creamy. Then add the egg yolk (Save the egg white for later) and the 1 tsp of vanilla extract.
3. Melt the chocolate on top of a double boiler or melt it in the microwave.
5. Mix in 1 tsp of vanilla extract or add according to your preferred variation to dough #2.
6. Form the doughs into rectangles and cover with plastic wrap, then refrigerate for at least 45 minutes.
7. Cut each half of the dough into six long strips and roll each strip into a long rope. Beat the egg white until foamy. Alternate 3 ropes (chocolate, then vanilla, then chocolate etc.) Brush egg white on top and then place a second layer of 3 ropes on top of it. Continue until there are 4 layers. Make sure to brush with egg white for every layer except for the top layer. Wrap it with plastic wrap and refrigerate for at least 1 hour.
8. Preheat the oven to 350 degrees F (180 degrees C) and cut the log into slices. Bake the cookies for 8-12 minutes or until golden brown. (I baked mine for 11 minutes)
I found that the light coloured dough was extremely wet after adding the extra teaspoon of vanilla extract and had to add a few tablespoons of flour. I would rate these cookies 3/5 because the vanilla flavour was overpowering. Next time, I’ll add less vanilla extract or try a different flavour combination. It was quite humid the day I baked these so the dough was hard to work with. These cookies didn’t turn out as well as I wanted them to but I’ll be sure to try again in the future!