Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Checkerboard Cookies Recipe
    Lost? Site Map

    Checkerboard Cookies

    Checkerboard Cookies. Photo by brokenburner

    1/1 Photo of Checkerboard Cookies

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 37 mins

    1 hr 30 mins

    7 mins

    Saturn's Note:

    I adopted this recipe from the RecipeZaar account. I have not had a chance to make this myself. Original Chef's notes: "Although this recipe is long, it is really not difficult and produces a stunning cookie. They can be frozen, sliced and baked when needed."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Preheat oven to 350° F (177° C) and place rack in center of oven.
    2. 2
      Bake hazelnuts for 15 minutes or until skins start to blister. Remove from oven and wrap in a clean towel so the nuts can steam for 5 minutes. Rub the towel briskly in a back and forth motion to remove the skins from the hazelnuts. Set aside to cool.
    3. 3
      When cool, place the hazelnuts in a food processor along with the cocoa powder and process until the hazelnuts are finely ground. Set aside.
    4. 4
      In a small bowl whisk together the flour and salt. Set aside.
    5. 5
      In bowl of 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. Add the flour mixture and beat just until incorporated.
    6. 6
      Divide the dough in half and place one half of the dough back into the bowl of electric mixer. Add the cocoa and hazelnut mixture to the dough and beat until incorporated. Set aside.
    7. 7
      Lay out two large sheets of parchment paper (about 10 x 12 inch) (25 x 30 cm) and on one sheet of parchment roll out the white dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
    8. 8
      Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
    9. 9
      Meanwhile, take the chocolate dough and remove 1/2 cup (used later for wrapping the checkerboard log) and cover with plastic wrap. Set aside.
    10. 10
      On the second sheet of parchment roll out the chocolate dough into a 6 1/2 inch by 10 1/2 inch (22.5 x 26.25 cm) rectangle, making sure both sides of the dough are smooth.
    11. 11
      Wrap dough and place on a baking sheet in the freezer for about 15 minutes or until dough is firm.
    12. 12
      When both the white and chocolate doughs are firm, remove from freezer and lay the white dough on a cutting board, removing the parchment paper.
    13. 13
      Lightly brush the top of the dough with a little water or lightly beaten egg white (this helps the layers to stick together).
    14. 14
      Remove the parchment paper from the chocolate dough and place it evenly on top of the white dough.
    15. 15
      Trim the edges of the two doughs so the rectangle now measures 6 inches by 10 inches (21.25 x 25 cm).
    16. 16
      (Take the chocolate dough trimmings and add to the 1/2 cup of reserved chocolate dough.) Lengthwise cut the rectangle into thirds (3- 2 inch by 10 inch stripes) (5 x 25 cm).
    17. 17
      Place one strip on a piece of plastic wrap.
    18. 18
      Brush the top of the dough with water and place the second strip on top of the first (alternate colors so you have white, black, white, black).
    19. 19
      Brush the top of the second layer with water and stack the third layer.
    20. 20
      Press down lightly on the top of the dough and then wrap and freeze for 15 minutes, or until firm.
    21. 21
      When firm, remove from freezer and unwrap, placing the dough on a cutting board.
    22. 22
      Using a sharp long knife, cut the layers lengthwise into 1/4 inch (0.6 cm) wide and 10 inch (25 cm) long strips (You will end up with 8 strips).
    23. 23
      Stack the layers, turning every other strip so top faces down and bottom faces up, to produce the checkerboard effect.
    24. 24
      Re-wrap stack and place in freezer again to firm up.
    25. 25
      Meanwhile, take the reserved chocolate trimmings and 1/2 cup of chocolate dough and roll out on a piece of parchment paper into approximately 9 1/2 x 10 1/2 inch (24 x 26.25 cm) rectangle, making sure the dough is smooth - Cover and refrigerate until slightly firm.
    26. 26
      Remove stack of checkerboard dough from freezer and place in center of chocolate dough.
    27. 27
      Wrap the chocolate dough around the checkerboard layers until you have a smooth surface that encloses the checkerboard design. Wrap in plastic and freeze until firm.
    28. 28
      Can freeze dough for up to 2 weeks.
    29. 29
      Preheat oven to 350° F (177° C) and place rack in center of oven.
    30. 30
      Line a baking sheet with parchment paper.
    31. 31
      Remove dough from freezer and place on a cutting board.
    32. 32
      With a sharp knife cut the block of dough into 1/8 to 1/4 inch (0.5 cm) thick slices.
    33. 33
      Place on prepared baking sheet about 1 inch (2.54 cm) apart.
    34. 34
      Bake for about 5-7 minutes or until cookies just start to brown around the edges.
    35. 35
      Remove from oven and place on wire rack to cool.
    36. 36
      Baked cookies can be stored in an airtight container up to one week.

    Browse Our Top Dessert Recipes

    Ratings & Reviews:

    • on July 25, 2008


      Finally, a cookie even I can't mess up! (And I've messed up chocolate chip.) Erm, left out the hazelnut and substituted vegetable oil instead of butter, but they still turned out great! Only thing was I would change is to add a little bit more chocolate powder, since I'm a bit of a chocoholic. Otherwise, it's sweet, citrusy, vanilla-y flavor is to die for. Perfect for tea times.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2008


      I found this recipe on a website -- I think it was the Joy of Baking site -- and checked zaar to see if it was here. It was sort of arduous to slice and layer and freeze and all that, but it did produce a stunning cookie! Of course pretty much everyone loved them, because everyone seems to love things that involve effort. I skipped the hazelnuts, but nobody missed them at all.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 02, 2007


      Delicious! I halved the recipe to make the length of the stacks 5 inches rather than 10. These cookies were a bit on the small side, but they were still quite good. :-)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Checkerboard Cookies

    Serving Size: 1 (805 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 104.0
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.3 g
    Cholesterol 19.4 mg
    Sodium 10.9 mg
    Total Carbohydrate 11.2 g
    Dietary Fiber 0.4 g
    Sugars 4.2 g
    Protein 1.3 g

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes