Checkerboard Cookies Recipe

0 Make the dough following the creaming method in stand mixer
1 Cream butter and sugar until combined and airy
2 Add eggs and vanilla, mix until combined
3 Add dry ingredients and mix on low until just combined, do not over mix
4 Divide the dough into 2, I advise using a scale to accurately divide into two similar pieces, place one half in the mixer and add cocoa powder and mix.
5 Roll the doughs to 1/4 inch rectangles on a lightly floured surface. Wrap both doughs and chill in the freezer for at least 1hr.
6 The thickness of the dough will determine the size of the checkerboard, adapt to the desire one.
7 Preheat the oven to 350F
8 Remove doughs from the freezer, brush the chocolate dough with water and place the vanilla dough on too. Cut to a perfect rectangle.
9 while still very cold, measure 1/4in strips with a ruler, cut the 1/4in strips with a knife.
10 Repeat and place the strips on the side and top of the previously cut ones, add water first and make sure the vanilla and chocolate alternate.
11 * Freeze the strips until hard. Remove from the freezer and cut 1/4in slices. Place in baking tray prepared with parchment paper
12 *place the tray in the freezer and chill until hard
13 * Remove from the freezer and bake directly at 350F for 14min