Lay two cocoa triangular logs side by side with edges touching. Gently lay the green triangular log, point side down, between the two. Set the third cocoa log on top of the green log, flat side down.



Make sure the green dough isn't poking out of the sides of the log, or the triangles will get distorted. This is when it becomes important for the two doughs to have the same consistency. Press the sides of the log, keeping them straight, but lengthening it. It helps to wrap the log in parchment and use a flat knife or dough scraper.



Cut the log into three roughly equal segments. Repeat as you did for the first part of this step; lay two of the segments next to each other with edges touching. Make a green triangle log the same size as each of these, placing it between the two logs, point down. Lay the third log on top.



Don't go too far with the fractal iterations, or you'll lose the detail of the triangles. When you have enough triangles in your cookies, lengthen the triangular log until it seems like the right size.