Yields 30 cookies
- 2/3 cup butter, softened ( 150g)
- 1 1/4 cups confectioners’ sugar (156g)
- 1/2 teaspoon pure vanilla extract
- A pinch of salt
- 3 egg yolks
- 2 ½ cups cake flour (312g) (possible with all-purpose flour)
- 2 tablespoons of unsweetened cocoa powder melted in 4 teaspoons hot water
- First, add 2/3 cup of softened unsalted butter in a large mixing bowl and make pomade by whisking it.
- Then sift in 1 ¼ cups of confectioners’ sugar, 1/2 teaspoon of pure vanilla extract, and a pinch of salt, and whisk to combine.
- Now add in 3 egg yolks one by one mixing homogeneously after each addition.
- Then sift in 2 ½ cups of cake flour. All-purpose flour works as well but cake flour is usually used to make delicate cookies and fold until become fine sands.
- Transfer only half the mixture onto a clean working surface and fraiser once.
- Then form a ball and flatten a little making a rectangular shape. Wrap and store in the refrigerator to make the dough set.
- Meanwhile in a bowl add 2 tablespoons of unsweetened all natural cocoa powder and 4 teaspoons of hot water. Then stir until combined.
- Pour the cocoa mixture into the remaining cookie mixture and stir until roughly mixed. Then transfer to a working surface and fraiser until brown. I did fraiser 3 times, which is wonderful because it makes the dough homogeneously mixed, yet gluten will be minimally created. So don’t worry, your cookies won’t get tough this way. Wrap the chocolate dough and store in the refrigerator for at least one hour, which will stabilize the flour and butter in the dough.
- First, roll out the dough about 1/3 inch thick.
- Then cut the edges to make rectangular shape. (10cm x 13cm: 3.9 inch x 5.1 inch) Make sure both sheets are same in size. Wrap the left-over dough and store it in the refrigerator. Don’t forget to store the dough in the refrigerator for at least half an hour to make it set whenever it gets soft.
- Now make egg wash with an egg. Then brush on one side and place the other sheet on top.
- Then cut in 1 inch wide ribbons. Now assemble four ribbons together using egg wash as glue. Make sure the colors of neighboring dough are different: you are making checkerboard and store in the refrigerator.
- Now roll out the left-over dough thinly and brush the egg wash on top. Then place the checkerboard bar on top. Trim the cover sheet and roll all the way up, cut out the surplus. Wrap and store the cookie dough in the refrigerator for one hour.
- This time the width and depth are the same for square checkerboard.
- Now slice the cookie bar and place on a cookie pan. And bake at 360 degrees F. (180C.) for about 16 minutes, or until slightly swollen.
- Out of oven let it cool on the pan for 3 minutes. After 3 minutes the cookies will get hard enough to be transferred with a spatula. And completely cool on a wire rack. If you cool the cookies on the pan, they will get too dry.
for a complete recipe and video u guys can go to the link that i shared