Chocolate Checkerboard Cookies
Combine flour, sugar, butter, vanilla and egg yolks. Quickly knead together to form a smooth dough. Divide dough in half and knead cocoa and cream into one half. Wrap both portions in foil and chill for at least 2 hours.
Roll out both portions of dough on a floured surface to about 1/2-inch thick. Cut into 1/2-inch wide strips and layer dough to create a checkerboard pattern. Brush edges with a little water to adhere. Wrap in plastic wrap and chill 30 minutes more. (At this stage dough can also be tightly sealed and frozen until ready to bake for up to 2 months)
Preheat the oven to 180°C / 350°F. Line a baking sheet with parchment paper.
Cut thick slices of dough and place on a baking sheet. Bake until golden brown, about 10-12 minutes.
Remove, let cool and serve.