Truth be told, these were meant to be traditional checkerboard cookies, but I started cutting wrong… and once you do that, you have to improvise. So I made stripes! I quite like these, but if you want checkerboards, I suggest following these instructions.

Usually, I find chocolate and vanilla mixed cookies rather lacking most times, but not when you amp up both flavors. The chocolate sablé is my favorite, inspired by Miette Patisserie who adds both cocoa and chocolate to their cookies. As for the vanilla, I suggest vanilla bean paste for maximum flavor. Reserve the egg white from the chocolate sablé dough to assemble the cookies.

Makes 2 dozen cookies

Ingredients

Vanilla Sablé Dough 

• 8 tablespoons (113 grams) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1 large egg (50 grams)
• 1/2 teaspoon vanilla bean paste
• 1 ½ cups (195 grams) all-purpose flour
• ¼ teaspoon salt

Chocolate Sablé Dough

• 8 tablespoons (113 grams) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1 large egg yolk
• 1/2 teaspoon vanilla extract
• 1 cup (130 grams) all-purpose flour
• 1/4 cup (28 grams) Dutch processed cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3 1/2 ounces (100 grams) bittersweet chocolate, very finely chopped

Assembly

• 1 egg white

Instructions

Make the Vanilla Dough

1. In a bowl fitted for a stand mixer or in a medium mixing bowl with hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk and vanilla bean paste and then mix until combined.

2. Sift the flour and salt and then add to the butter mixture on low speed until absorbed. Transfer to plastic wrap, form a disc, and refrigerate for about 30 minutes.

Make the Chocolate Dough

3. In a bowl fitted for a stand mixer or in a medium mixing bowl with hand mixer, cream the butter and sugar until light and fluffy, about 3 minutes. Add the egg yolk and vanilla and then mix until combined.

4. Sift the flour, cocoa, baking soda and salt and then add to the butter mixture on low speed until absorbed.

5. Add the chopped chocolate and mix until just combined. Transfer to plastic wrap, form a disc, and refrigerate for about 20 minutes.

Assemble and Bake

6. Roll each dough separately to ¼-inch thick into a shape slightly larger than 8-by-8-inches and then trim down to be equal on all sides. Brush the egg white on top of the vanilla layer and then lay it on top of the chocolate.

7. Cut the square in half and then each half in half again to get 4 two-inch layers. Egg wash and stack each on top of each other carefully, trim where necessary to keep the sides straight. Wrap in parchment and chill until firm, at least one hour or up to one day.

8. When ready to bake, preheat the oven to 350˚F. Line half sheet pans with parchment paper and set aside.

9. Remove the dough and with a sharp knife, carefully slice the block of dough into ¼-inch slices. Lay on the prepared sheet pans and bake for 12 minutes or until set. Remove to cooling racks to set before serving or storing at room temperature for up to 5 days.