Checkerboard Cookies

By dkanon

Ingredients

• 15 oz all purpose flour (3 cups)
• 1.5 tsp baking powder
• 1/4 tsp salt
• 1 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 extra large egg
• 1 tsp vanilla extract
• 2.25 tsp instant espresso powder
• 2 oz bittersweet chocolate, melted
• 1 tbsp cocoa powder

Details

Servings 24
Adapted from fifteenspatulas.com

Preparation

Step 1

Whisk to combine the flour, baking powder, and salt. Set aside.

In a stand mixer bowl fitted with the paddle attachment, beat the butter to spread around the bowl. With the mixer running, stream in the sugar. Review my creaming article if you have forgotten how to do this properly. Add the egg and vanilla, and mix until combined.

Slowly add the flour mixture to the stand mixer bowl until combined.

Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.

Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.

Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.

Bake for 10 minutes, then cool on a wire rack. Enjoy!