Ingredients
Equipment
Method
- Cream the Butter and Sugar: In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter and granulated sugar together until the mixture is pale and fluffy, about 3-4 minutes on medium-high speed.
- Add Eggs and Vanilla: Scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. The mixture might look slightly curdled for a moment—that is okay. Keep mixing until it smooths out.
- Dry Ingredients Base: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients, mixing on low speed just until the flour begins to disappear. Do not overmix, or you will end up with tough cookies!
- Divide the Dough: Weigh your dough and divide it into two equal halves. Remove half the dough from the bowl and set it aside.
- Create the Chocolate Dough: To the dough remaining in the mixer, add the cocoa powder. Mix on low until fully combined and the dough is a rich, dark chocolate color. If the dough seems too dry, add a teaspoon of milk.
- Create the Mint Dough: Wipe out your mixer bowl (or use a clean one). Place the reserved plain dough back in. Add the peppermint extract and a few drops of green food coloring. Mix until the color is an even, lovely pastel green.
- Chilling Phase 1: Wrap both dough balls individually in plastic wrap. Pat them into flat rectangles rather than balls—this helps them chill faster and makes rolling easier later. Refrigerate for at least 30 minutes.
- Rolling and Shaping: Remove the doughs from the fridge. On a lightly floured surface, roll out the chocolate dough into a rectangle about 1/2 inch thick. Do the same with the green mint dough, trying to get them to the roughly same dimensions.
- Cutting Strips: Using a sharp knife or a pizza cutter, cut the dough into long strips, each about 1/2 inch wide. You want them as straight as possible.
- The Checkerboard Assembly: Lay down a strip of chocolate, then place a strip of mint next to it, then another chocolate. That is your bottom layer. Gently brush the top with a little egg white (optional, acts as glue). On top of the chocolate strip, place a mint strip. On top of the mint, place a chocolate. Repeat this pattern to create a log that looks like a checkerboard from the end.
- Chilling Phase 2: Wrap your assembled checkerboard logs tightly in plastic wrap. Chill them for at least 2 hours, or overnight. This step is non-negotiable!
- Slicing and Baking: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Take a sharp knife and slice the cold log into 1/4-inch thick squares. Rotate the log every few cuts to keep it square. Place them on the baking sheet—they won't spread much. Bake for 10-12 minutes, or until the edges are just set.
- Cooling: Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without breaking.
Nutrition
Calories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 45mgPotassium: 25mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 8mgIron: 0.6mg
Notes
These cookies keep incredibly well and are perfect for shipping to relatives. Store in an airtight container at room temperature for up to 1 week. You can also freeze baked or unbaked—just slice and bake frozen dough logs when needed (add 1-2 minutes to baking time).
Tip: If your dough starts to get sticky while assembling, stop and chill everything for 15 minutes. Warm dough leads to wavy lines. Wipe your knife clean with a warm cloth between cuts to prevent color bleeding.
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