Chocolate Chip Cookies

Melt the butter and sugar together until well combined

Add the egg and mix until smooth

Combine the dry ingredients and add to the wet mixture, alternating with the milk and vanilla extract

Divide the dough in half

Add the melted chocolate to one half of the dough

To make the rolled cookies, place the chocolate dough between two sheets of parchment paper or plastic wrap, in a fine rectangle

The white dough should be divided and shaped similarly

Place the white dough on top of the chocolate dough and align the edges

Roll the dough into a log shape

Wrap in aluminum foil or plastic wrap, special for freezer storage

Place in a baking dish and freeze

To bake, remove from freezer and cut into 1/2-inch thick slices

Place on an ungreased baking sheet

Bake in a moderate oven (180°C) preheated for 10 minutes or until lightly golden

To make the checkerboard cookies, make two logs of white dough and two logs of chocolate dough

Place one log of white dough alongside one log of chocolate dough

Top with another log of white dough and another log of chocolate dough, alternating colors

Repeat the process for the remaining dough

Prepare 2 or 3 batches of dough

Each batch yields approximately 3 dozen cookies

One half of each dough should be set aside for later use

Roll out one half of each dough to a thickness of about 1/8 inch

Lay one piece of white dough alongside one piece of chocolate dough, matching the edges

Top with another piece of white dough and another piece of chocolate dough, alternating colors

Repeat the process until all the dough is used

Wrap the logs in aluminum foil or plastic wrap, special for freezer storage

Cold the logs in the refrigerator for at least 30 minutes before slicing into cookies

Slice the remaining dough into 1/2-inch thick slices

Place on an ungreased baking sheet.