You saw them. You heard about them. Now let me tell you how to make chessboard cookies.
Leave 90 gms butter out of the fridge until it comes to room temperature. Beat with 3 tbsp icing sugar until light and fluffy. Add 120 gms (1 cup) flour and mix until the dough comes together. It will still be very crumbly. Divide the dough into 2 parts. To one part, add 1/2 tbsp milk and 1/2 tsp vanilla essence. Mix well, then pat into a rectangle 2-3 inches wide.
To the second part, add 1 tbsp cocoa powder dissolved in a tbsp of boiling water. Mix until the dough is a uniform chocolate color, then pat into a rectangle as similar in size to the first one as possible. Chill for half an hour.
Take the dough out of the fridge. Brush some warm milk on the plain/white dough and put the chocolate dough on top of it. Press lightly to join. Cut the rectangle in the middle lengthwise, then flip one half so that the white dough is on the top. Join the two halves back, and cut into cookies. Bake in an oven preheated to 180C for 10-12 minutes. Let harden on the baking tray for a few minutes, then cool on the wire rack.
Simple, isn't it! And yet, they look all complicated and lovely.