Ultimate Hazelnut Cocoa Checkerboard Cookies Recipe 🍪

Checkerboard Cookies Recipe 🍪

Introduction:

Checkerboard Cookies are a delightful treat that not only tantalizes the taste buds but also captivates the eyes with its stunning checkerboard pattern. This recipe, adapted from RecipeZaar, promises a symphony of flavors with a touch of elegance. Though the process may seem elaborate, fear not, for the result is well worth the effort. These cookies are perfect for any occasion, whether it’s a casual weeknight indulgence or a special gathering with loved ones.

Recipe Category: Dessert
Keywords: Cookie & Brownie, Weeknight, < 4 Hours
Yield: 36 cookies
Aggregated Rating: ⭐⭐⭐⭐⭐ (5/5 stars)

Ingredients:

1/3 cup hazelnuts
2 cups all-purpose flour
2 1/2 tbsp cocoa powder
1/8 tsp salt
1 cup unsalted butter
1 cup granulated sugar
1 large egg
3/4 tsp pure vanilla extract
1 tsp orange zest

Instructions:

Step	Description
1	Preheat the oven to 350°F (177°C) and position the rack in the center.
2	Roast the hazelnuts in the oven for about 15 minutes until the skins blister.
3	Wrap the roasted hazelnuts in a clean towel and let them steam for 5 minutes. Then rub the towel briskly to remove the skins. Allow to cool.
4	In a food processor, finely grind the hazelnuts along with the cocoa powder. Set aside.
5	Whisk together the flour and salt in a small bowl. Set aside.
6	In the bowl of an electric mixer, beat the butter and sugar until light and fluffy (about 2 to 3 minutes). Add the egg, vanilla extract, and orange zest, and beat until well blended.
7	Gradually add the flour mixture to the butter mixture and beat until just incorporated. Divide the dough in half.
8	Return one half of the dough to the mixer and add the cocoa and hazelnut mixture. Beat until incorporated. Set aside.
9	Roll out each dough half between sheets of parchment paper into 6 1/2 x 10 1/2 inch rectangles. Freeze until firm.
10	Remove the white dough and brush the top lightly with water or beaten egg white.
11	Remove the parchment paper from the chocolate dough and place it on top of the white dough. Trim the edges to make a 6×10 inch rectangle.
12	Cut the rectangle into three equal strips (2×10 inches each). Stack them, alternating colors, and press lightly. Freeze until firm.
13	Slice the stacked dough into 1/4 inch wide and 10-inch long strips. Stack the strips alternately to create a checkerboard pattern. Freeze again until firm.
14	Roll out the reserved chocolate dough into a rectangle and wrap it around the checkerboard layers. Freeze until firm.
15	Preheat the oven to 350°F (177°C) and line a baking sheet with parchment paper.
16	Slice the wrapped dough into 1/8 to 1/4 inch thick cookies and place them on the prepared baking sheet.
17	Bake for 5-7 minutes or until the edges start to brown.
18	Cool the cookies on a wire rack before serving or storing in an airtight container.