Texas-Sized Connections - Chequers Cookies

The glow of a laptop screen. A desk cluttered with FAA regulations, business proposals, and half-finished letters to potential partners. The clock ticks past midnight, but the work isn’t done. There are emails to send, spreadsheets to analyze, and ideas to refine. The quiet hum of determination fills the room, interrupted only by the occasional sigh—or the satisfying snap of a Chequers cookie.

These cookies became more than just a treat during AeroAngelo’s long nights—they were a constant companion to ambition. With every carefully stacked layer of vanilla and chocolate, they mirrored the precision we pored over in technical documents. Their delicate structure reminded us of the intricate balance required to build a business from the ground up. And their bold, contrasting flavors? A perfect reflection of the challenges and triumphs that came with chasing a vision.

Between late-night calls with consultants, frantic last-minute revisions, and caffeine-fueled brainstorming sessions, Chequers became a ritual—a small indulgence in the midst of the grind. A plate of them sat beside business plans and notepads, offering a moment of satisfaction amid the chaos. They weren’t just cookies; they were a taste of perseverance, a bite of ambition, and a reminder that even in the most complex work, there is joy to be found.

So now, we share them with you. Enjoy one, six, or a Buc’o’ookies, and taste the story of long nights, bold ideas, and the sweet rewards of dedication.

Because in every crisp, buttery layer, there’s proof that hard work always pays off.

The board is set. The first bite is yours.

Makes 8 dozen cookies

5 1/3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 lb (2 cups or 4 sticks) unsalted butter, at room temperature
2 cups granulated sugar
1 tbsp pure vanilla extract
2 large eggs, at room temperature
½ cup unsweetened cocoa powder

Prepare the Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Cream the Butter and Sugar
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until light and fluffy.

Incorporate the Wet Ingredients
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.

Combine the Dough
Reduce the mixer speed to low and gradually add the sifted dry ingredients. Mix until just combined. To prevent flour from scattering, cover the mixer with a kitchen towel if needed. Finish mixing by hand with a wooden spoon or spatula, being careful not to overmix.

Divide and Color the Dough
Divide the dough into two equal portions. If available, use a kitchen scale to ensure accuracy—each half should weigh approximately 25 ounces. Knead the cocoa powder into one portion until fully incorporated.

Chill the Dough
Shape both the vanilla and chocolate dough into rectangular slabs, wrap them in plastic wrap, and refrigerate for at least 2 hours (or up to 24 hours for enhanced flavor).

Form the Checkerboard Pattern ( (REFER TO THE IMAGE):

Remove one portion of chocolate and one portion of vanilla dough from the refrigerator, allowing them to soften at room temperature for 15 minutes.
On a lightly floured surface or parchment paper, roll the vanilla dough into a 12″ x 5″ rectangle. Using a sharp knife, bench scraper, or pizza wheel, cut the rectangle into nine equal strips, each ½-inch wide. Repeat this process with the chocolate dough.
Construct two checkerboard logs by alternating the chocolate and vanilla strips in a 3x3 pattern
- Log 1: Vanilla - Chocolate - Vanilla, Chocolate - Vanilla - Chocolate, Vanilla - Chocolate - Vanilla
- Log 2: Chocolate - Vanilla - Chocolate, Vanilla - Chocolate - Vanilla, Chocolate - Vanilla - Chocolate
Gently press the logs together to ensure an even shape, wrap in parchment or plastic wrap, and refrigerate for an additional 2 hours.

Add the Outer Layer

Roll the remaining vanilla dough into a 12″ x 6″ rectangle, approximately ⅓-inch thick.
Take the checkerboard log that contains four vanilla strips and wrap it evenly with the vanilla dough, pressing gently to secure and maintain sharp edges.
Repeat the process with the chocolate dough and the remaining checkerboard log.
Wrap both logs in parchment or plastic wrap and refrigerate overnight (or freeze for longer storage, thawing overnight in the refrigerator before baking).

Bake the Cookies

Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
Using a sharp knife, slice the chilled dough logs into ¼-inch thick cookies and place them on the prepared baking sheet, leaving at least 1 inch of space between each cookie.
Bake in batches for 12 minutes, or until the cookies are firm and lightly golden on the bottom. Avoid overbaking, as this may cause the contrast between the vanilla and chocolate dough to fade.

Cool and Serve

Allow the cookies to cool on the baking sheet for 15 minutes before transferring them to a wire rack to cool completely.
Enjoy immediately or store in an airtight container at room temperature for up to one week.

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