Chocolate Checkerboard Cookies

Preparation: 20 min
Cooking time: 20-25 min
Waiting time: 30 min
Portion: 20 cookies
Level: 2/5

-All purpose flour: 90 gr
-Butter: 60 gr
-Sugar: 30 gr
-Almond powder: 15 gr or you can replace by 15 gr all purpose flour
-Egg yolk: 1
-Cocoa powder: 5 gr


1. Cookies/ Biscuit dough

  • Use the spatula to mix the butter at room temperature with the sugar. 
  • Add almond powder and mix
  • Then add egg yolk to mixing bowl and mix until all the ingredients combine.
  • Divide the all purpose flour into 2 part. Sieve and mix each part to the mixing bowl. After 2 turn of sieving flour, we have around 225 gr of biscuit dough.
  • Divide the biscuit dough into 2 part (around ~110 gr per each) into 2 seperated mixing bowl
  • Add 5 gr of cocoa powder in one bowl and mix until the cocoa powder completely dissolved. Then we have a cocoa biscuit dough.

2. Shaping

  • Place the butter biscuit dough on a tray or cutting board that lined a plastic wrap
  • Slightly kneel the dough and use your finger to shape the dough to a long bar (around 20-25 cm). Wrap the dough bar and left aside
  • Repeat the process with cocoa dough. Please note that the size (height and length) of 2 dough bar should be the same
  • Put the dough bars into fridge per 20 min (for shaping)
  • After 20 min, take out the dough and start biscuit shaping process
  • Use a knife the cut the bars (in length) into 2 part. In total we will have 4 part (2 butter part and 2 cocoa part)
  • Use a brush to brush egg white on the edge of butter dough, then stick the cocoa dough on it. Do the same with the other parts. 
  • After that, stick them to each other as the shape and color of checkerboard. Wrap it up with plastic wrap and left in fridge for 20 min.

3. Baking

  • Preheat the oven at 170 Celsius degree in 10-15 min. 
  • Unwrap the dough and use a knife to cut it into small slice (thickness around 0.7-1 cm).
  • Place the slices on baking tray that lined the parchment sheet. 
  • Put the baking tray into oven and bake the dough at 170 Celcius degree in 20-25 min or until we have golden cooked biscuits.
  • Take out the tray from oven and avoid moving the biscuits at first minutes (it will break easily). Leave the hot biscuits on tray for 5-10 min then put and chill it completely on rack 
  • Reserve the biscuits in closed jar or tin box. Best used in 1-2 weeks.

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