Whisk to combine the flour, baking powder,baking soda and salt. Set aside.

In a stand mixer bowl fitted with the paddle attachment, it will add oil, sugar Mix for 2minutes Add the egg and vanilla, and mix until combined.

Slowly add the flour mixture to the stand mixer bowl until combined.

Remove half of the dough, wrap in plastic and put into the fridge.

Add the espresso powder, chocolate, and cocoa powder to the remaining dough, and mix to combine.

Remove the coffee dough from the mixer and shape into a squared off block, about 2 inches tall and wide, and 6 inches long. Do the same with the vanilla dough.

Refrigerate both doughs on a sheet pan for 1 hour.

Cut each block into desired size for checkering. I cut the block into thirds, then into thirds again.

Start alternating the pieces with chocolate and vanilla, then square it off and press together. Refrigerate the dough for 30 minutes.

Preheat the oven to 350 degrees F. Cut the dough into 1/4 inch thick slices and place on a parchment paper lined sheet pan.

Bake for 10 minutes, then cool on a wire rack. Enjoy!