Black and White Checkerboard Cookies

Black and White Checkerboard Cookies
40 min.


for 60 pieces
Couverture 60 grams each white and dark (approximately 2 ounces)
1 Egg
2 Egg yolks
250 grams softened Butter
150 grams Sugar
Vanilla beans
1 pinch Salt
Pastry flour (200 grams) (approximately 7 ounces)
Cornstarch (200 grams) (approximately 7 ounces)
2 tablespoons Cocoa powder
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Preparation steps

Step 1/3

Finely chop the chocolate, separately, and refrigerate.

Step 2/3

Beat the egg, egg yolks, butter and sugar until fluffy. Stir in the vanilla bean seeds, salt, flour and cornstarch. Divide the dough in half. Mix the cocoa powder and dark chocolate into 1 portion and the white chocolate into the other half.

Step 3/3

Transfer the dough to separate pastry bags fitted with medium plain tips. Pipe into lattices on a baking sheet lined with parchment paper and bake in a preheated oven (200°C) (approximately 400°F) for about 10 minutes. Remove from the oven and let cool.