Checkered Cookies are made with vanilla and chocolate cookie dough. They look great and are a fun experiment if you want to step up your cookie baking game! The Checkered Cookies are crunchy, have a full flavour and look cute. Before making these cookies, it is a good idea to check out my Tips for Making Cookies. This will help you make the perfect cookies and could fix some problems you might have encountered on your cookie baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my Food and Health articles and learn more!
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Ingredients
Vanilla Dough
- 250 g All-Purpose Wheat Flour
- 160 g Vanilla sugar - Visit the recipe page for the recipe!
- 10 g Rum Essence
- 1 Chicken Egg [Size L]
- 125 g Unsalted Butter
- dash Ground Salt
- 20 g Cow’s Milk - Water will work too
Chocolate Dough
- 20 g Cacao Powder
- 250 g All-Purpose Wheat Flour
- 200 g Vanilla sugar - Visit the recipe page for the recipe!
- 10 g Rum Essence
- 1 Chicken Egg [Size L]
- 125 g Unsalted Butter
- dash Ground Salt
- 60 g Cow’s Milk - Water will work too
Other things you need
- Food Scale
- Mixer
- Cling Wrap
- Rolling Pin
- Chopping Board
- Chopping Knife
- Refrigerator
- Oven
- Oven Mitts
Instructions
- Make sure all your Ingredients are at room temperature.
- Follow the same steps for both the vanilla dough and the chocolate dough but prepare them separately.
- Mix all your ingredients until it is a homogeneous mixture.
- Shape the dough into a ball.
- Wrap the dough balls in food wrap and let them sit in the refrigerator for about half an hour.
- Take the first dough ball out of the refrigerator and shape it into 8 separate balls of equal weight (about 75 grams).
- Roll the 8 balls into ropes of equal thickness and length.
- If the ropes are very soft by the time you are done, put them in the refrigerator for about 15 minutes so they are stiff enough to work with.
- Stack the ropes in a checkered pattern. Start with the first layer by using two chocolate and two vanilla ropes. (You will end up with four layers of four ropes when you are done.)
- Straighten all sides of your first layer using either a rolling pin, palette knife or even just a chopping board. When you are done, the four ropes will look square.
- Add the second layer by stacking the ropes with opposite colours on top of the first layer. Straighten again.
- Add the third and fourth layer in the same manner.
- Wrap the dough in food wrap and put it in the refrigerator for at least two hours, ideally overnight.
- Cover the cookie sheet with parchment paper.
- Preheat your oven at 185 degrees Celsius or 365 degrees Fahrenheit.
- Take your dough from the refrigerator and place it on a chopping board.
- Cut off the uneven ends.
- Cut the dough into pieces of about 5 millimetres using a sharp chopping knife. The dough-slices should be about 35 grams each. By weighing or measuring them, you can make sure all the cookies are the same size. If the cookies differ in size, there is a chance the smaller ones will burn while the bigger ones are underbaked.
- Put the cookie slices on your cookie sheet.
- Bake your cookies for 15 minutes.
- Let the Checkered Cookies cool down and enjoy!
Good to Know
- Storing: Make sure to store your cookies in an airtight container if you are not eating all of them right away. For crunchy cookies; a cookie tin is the best way to store your cookies. For soft cookies; keep them in an airtight container to keep your cookies soft and moist.
- Shelf Life: The cookies will stay good for over two weeks if stored correctly. If you like, you can store them in the refrigerator but make sure to take them out in time so they can return to room temperature before serving.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your dough.
- Refrigerating: You can store the raw cookie dough in your refrigerator wrapped in food wrap for several days. Put it in a resealable freezer bag to prevent it from drying out.
- Freezing: You can freeze the raw cookie dough wrapped in food wrap and stored in a resealable freezer bag for several weeks if you do not want to bake the cookies right away.
- Dough temperature: If the dough is warm because you left it or your ingredients out at room temperature for a long time, the dough will run more and you will end up with flat and runny cookies.
- Cooling the dough: If you do not want to keep the dough in your refrigerator overnight, you can leave it in your freezer for about an hour or until it feels solid all the way through.
- Using eggs: Make sure your eggs are still good before you use them. How? check out my article ‘How can I check if an Egg is still fresh?’
- Snacking on the dough: Keep in mind that, if you are snacking on the cookie dough before you bake it, a raw egg is part of the dough. Raw eggs may contain pathogens that, after you consumed them, can leave you feeling less than excited about eating your cookies when they are coming out of the oven. Want to know more? Check out the article section!
- Organic: To make this recipe organic, only use organic ingredients.
- Gluten-Free: Use rice flour.
- Tip: When you are making this recipe with my recommended amounts, you will end up with 36 cookies. I suggest you either freeze part of the dough and bake that part at a later point in time or share the cookie-love with the people around you!
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fiber? How does this product measure up if I am looking to stick to a low sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about Healthy Food Choices, check out my article here. On Truthful Food I am also creating a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.
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