🇺🇸 Soft Checkerboard Cookies

In a bowl, sift the flour and salt. Mix and set aside.

In the bowl of a stand mixer, cream together the butter, powdered sugar and vanilla.

Add egg yolks and whisk more.

Add the flour and salt then mix just to combine. The dough is a little sticky and very soft.

Divide the dough in half. Put the first half in another bowl.

Melt chocolate chips mixed with milk in a microwave for very few seconds.

Add cocoa powder to the chocolate.

Put the chocolate mixture in half of the dough that was left in the bowl of a stand mixer.

Mix the chocolate mixture to the dough until well combined ( whisk for few seconds).

Lay 2 sheets of plastic wrap on the counter.

Dump the white dough in one sheet and the chocolate dough in the other (using a spoon).

Form a rectangle shape with each dough (same size for both).

Cover the rectangle of dough formed with plastic wrap.

Stack them together and place in a tray or a large plate.

Refrigerate for at least 1 hour or until firm. You can place them in the freezer to speed up the process.

Cut each rectangle of dough into equal stripes.

Start forming the checkerboard prism of dough.

Take a white strip and place a chocolate strip next to it. Just wet the contact surface between the stripes with water, using your fingers.

Place another white strip next to the chocolate one (as shown in the picture above).

Place a chocolate strip on top of the white one, then alternate between white and chocolate stripes ( please check the picture above). You will form a square based prism with the stripes of dough.

Cover the square based prism of dough with plastic wrap.

Refrigerate for at least 30 minutes. You can freeze it for less time.

Use a dough cutter to slice the checkerboard prism of dough into pieces (checkerboard cookies).

Place on a baking sheet.

Bake in 350°F preheated oven for 10 minutes.