1/2 cup semi sweet chocolate
4 tbsp water
2 cups butter,plus extra for greasing
1 cup sugar
5 cups all purpose flour ,plus extra for greasing
2 tsp vanilla extract
1 egg for brushing
1:Line the bottom of an rectangle, 8x10 inches pan with parchment paper.Melt the semi sweet chocolate in double boiler to form a paste .
2:Whisk butter,sugar and flour together until the mixture resembles fine bread crumbs. Divide the mixture in half and add the melted chocolate paste to one portion..Knead with your hands until the mixture is evenly colored and forms a smooth dough.
3:Add the vanilla extract to the remaining mixture,knead to form a smooth dough and divided it in half.
4:Using your fingertips,evenly press out each piece of dough on a lightly floured work counter to the size of prepared pan.
5:Layer the flattened pieces of dough in the pan,starting with a chocolate layer.Press well together to remove any trapped air.Slice each rectangle lengthwise into 8-1 x 10 inch strips. Place two strips of opposing colors next to each other.Brush with egg wash to stick the dough together each time ,place and top the next dough on another dough. Place two more on top of those, placing opposing colors on top of each other. Repeat until the checkerboard is four strips high. Repeat with remaining strips. Wrap in plastic and refrigerate for at least an hour or more.
6:Preheat oven to 375 F. Prepare parchment paper on 3-4 baking sheets. Turn out the unwrap dough and slice into 1/4 inch slices. Place slices 1 inch apart onto the prepared cookie sheets.
7:Bake the cookies in the oven for 15 minutes,or until firm.Transfer to a wire rack and let it cool.
This cookies is kind of refrigerator cookies..For easy cutting and assemble,make sure the dough is cold and hard enough.