n  nn In a mixing bowl, cream butter and sugar using a whisk or an electric whisk until light and fluffy.nn Add vanilla and mix again.nn Now, add the flour in batches and mix into the butter sugar mixture until  you get a crumbly mixture.nn Once you reach the crumbly stage, knead the dough until it all comes together into a big lump.nn In case you find the dough too sticky, sprinkle a lil flour and knead.nn Once done kneading, divide the dough into half.nn In one portion of the dough, sprinkle the cocoa powder and gently incorporate the cocoa into the dough thoroughly.nn Now, place the white dough between 2 sheets of parchment paper or butter paper and gently roll out into a 5" square making sure the dough is evenly rolled out.nn Repeat the same process with the chocolate dough too.nn Now, line a tray or a plate with parchment paper.nn Cut the rolled out dough into 4 strips each 3/4" wide.nn In the lined tray, assemble the strips in an alternate fashion to get the checkerboard pattern.nn Once you assemble the strips, refrigerate the dough for 2 to 3 hours. I refrigerated the dough for 1 day out of sheer lack of time to bake them but needless to say, i had super crunchy cookies so no regrets there.nn After 3 hours, preheat the oven to 180 C.nn Cut the log of dough into 1/4" thick slices and assemble on a parchment paper lined baking tray leaving an inch gap between each cookie.nn Bake for 8 to 10 mins or until the cookies turn a light brown.nn Cool completely and store in an airtight container.nn  n