Bradley ChenComment

Checkered Chocolate and Vanilla Shortbread

Bradley ChenComment
Checkered Chocolate and Vanilla Shortbread

Checkered Chocolate and Vanilla Shortbread.

April 21, 2018

Hi folks, I am back! Apologies for the lack of posts in the past three weeks, but I am positive this recipe is bound to keep your attention. Now..let's talk about spring break! As if I haven't rubbed it in everyone's faces enough, LA was such a MAJESTIC experience. 


The moment I got off the plane, I knew the upcoming week would be full of happy memories. Everywhere I went, LA seemed to have so much magic. It was a busy city with a relaxing atmosphere unlike that of New York or Shanghai. Not only was the weather beautiful, but the people were also friendly. I was surprised to find myself making small talk several times in the elevators, something I would never consider doing in the East Coast. Everyone seemed to be able to find a balance between work and leisure and stress was almost taken in a completely different way. 

Coming back to Ithaca from spring break was hard, as I'm sure any student would feel after a week long break. Yet, I found myself slumping back into the hermit that I became in college (lol). In LA, I didn't have to pretend to be someone else. I didn't have to be pressured by the seemingly solely career oriented vibe Cornell holds. I could also be carefree and goofy. The contrast between the two places was directly taking a toll on my mentality. 

On a brighter note, the weather here is starting to warm up and I'll be able to wear shorts again soon! Hopefully, that'll cheer me up. These cookies had a similar affect. Although mine looker rather rustic, it isn't hard to ensure clean looking shortbread. Just make sure to cut clean edges and work with fully chilled dough. 

Once again, thanks for listening! 




  • 140g of butter, softened

  • 100g of powdered sugar, sifted

  • 1 egg

  • 2 tsp. of vanilla extract

  • 270g of flour, divided into two equal portions, sifted

  • 20g of cocoa powder, sifted

  1. Cream the butter and sugar until light and fluffy.

  2. Gradually mix in the beaten egg and vanilla extract until fully incorporated. Divide the mixture into two equal portions.

  3. For the vanilla shortbread, simply mix in the 135g of flour just until the dough is able to hold its shape. Repeat for the chocolate shortbread, but add in the cocoa powder.

  4. Wrap each dough separately in plastic wrap, forming two equally shaped, rectangular logs. Chill in the fridge for at least 30 minutes.

  5. Cut each log length-wise into thirds and arrange them so that the colors alternate. You should have two logs: one with a white, black, white pattern and the other with a black, white, black pattern. Firmly press the pieces together and chill in the fridge for at least 15 minutes. 

  6. Take the chilled logs and cut into thirds once again and arrange in a manner so that the cross-section of the logs have a checkered pattern. You should end up with three logs. 

  7. Carefully cut cookies approximately 1 cm thick and place of a parchment lined baking sheet.

  8. Bake at 175C/350F for approximately 15 minutes, rotating halfway. 

  9. Enjoy!