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Recipes // Desserts // Checkerboard Slices

Checkerboard Slices

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Yield: 2½ dozen cookies

No one will know that to make these strikingly cool-looking cookies, all you had to do was add some flour and cocoa powder to a package of refrigerated sugar cookie dough.

Ingredients:
  • One 16.5-ounce package refrigerated sugar cookie dough
  • 7 tablespoons all-purpose flour, divided
  • 1 tablespoon Hershey’s Special Dark Unsweetened Cocoa Powder
  • 2 tablespoons mini chocolate chips (optional)
Directions:
  1. Divide the cookie dough in half. Knead 4 tablespoons of the flour into half of the dough. Knead 3 tablespoons of the flour and the cocoa powder into the other half of the dough. Knead mini chocolate chips into white dough, if using.
  2. Divide each piece of the dough into 4 equal pieces. Roll each piece into a 4-inch log. Place one white and one chocolate log next to each other, then place a white log on the chocolate log, and a chocolate log on the white, forming the checkerboard pattern. Wrap in plastic wrap and refrigerate for at least 1 hour and up to 3 days. Repeat with the remaining 4 logs.
  3. Preheat the oven to 350˚F. Line 2 cookie sheets with parchment paper.
  4. Slice each log of chilled dough in ¼-inch thick slices and place about 2 inches apart on the prepared cookie sheets.
  5. Transfer to the oven and bake until the cookies begin to brown at the edges, 10 to 12 minutes, rotating the cookie sheets on the oven racks halfway through the baking time. Cool on the cookie sheets for 3 minutes. Transfer to wire racks to cool completely. Repeat with the remaining dough on cool cookie sheets.
  6. Store in an airtight container for up to 3 days, or freeze for up to 3 months.
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