Mint Chocolate Checkerboard Cookies

I am a wife, mother, and grandmother. I love to cook. I have Multiple Sclerosis. I am also known as the Snack Lady at Vacation Bible School.

subheading: Base Cookie Dough:

2 and ½ cups ( 310g) all-purpose flour ( spoon & leveled)

½ teaspoon baking powder

½ teaspoon salt

1 cup ( 230g; 2 sticks) unsalted butter, softened to room temperature

1 cup ( 200g) granulated sugar

1 large egg + 1 egg yolk, at room temperature* (save extra egg white)

1 and ½ teaspoons pure vanilla extract

optional for topping: 1 Tablespoon (15ml) water and ¼ cup (50g) coarse sugar

subheading: For the Mint Dough:

1 teaspoon peppermint extract

optional: 1 drop green food dye

subheading: For the Chocolate Dough:

2 Tablespoons ( 11g) unsweetened natural or dutch-process cocoa powder

1 Tablespoon (15ml) milk

optional: 1 teaspoon espresso powder

Directions at sallysbakingaddiction.com

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