BLACK AND WHITE COOKIES
This is a classic New York treat, found in just about every bakery in the city. The cookie is flavored with lemon and vanilla, and the cookies are glazed with half-white and half-chocolate icing, which dries to a slightly hard finish. If you do not have cake flour, you can use 7/8 cup all-purpose flour plus 2 tbsp cornstarch for each cup of cake flour. This recipe is adapted from the America's Test Kitchen Family Baking Book by Caroline Russock at Serious Eats. http://bit.ly/6aToYv
Provided by DrGaellon
Categories Dessert
Time 1h50m
Yield 24 cookies
Number Of Ingredients 15
Steps:
- Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
- Whisk flour, baking powder and salt together in a bowl.
- In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
- Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
- Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
- Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
- When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
- Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.
Nutrition Facts : Calories 319.3, Fat 9.8, SaturatedFat 6, Cholesterol 36.9, Sodium 71.3, Carbohydrate 56.8, Fiber 0.7, Sugar 39.1, Protein 2.8
BLACK AND WHITES
While on vacation this summer I read the book "Chocolate Chip Cookie Murder" by Joanne Fluke. The author included several cookie recipes throughout the book. I want to pass this book on to my partner in the Used Media Swap on Zaar so I am posting the recipe here to try later. If you get a chance to make the cookies before me, please post a review to let us know how good they are. The author did not indicate the serving size so I guessed. I will update when I know exact serving sizes. Please note: Preparation time listed does not include dough chilling time.
Provided by QueenBee49444
Categories Dessert
Time 44m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
Steps:
- Do not preheat oven yet - dough mush chill before baking.
- Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth).
- Mix in sugar.
- Allow to cool.
- Add eggs, one at a time, mixing well after each addition.
- Mix in vanilla, baking powder and salt.
- Add flour & mix well.
- Chill dough for at least 4 hours (overnight is even better).
- Preheat oven to 350 degrees with rack in middle position.
- Roll walnut-sized dough balls with you hands (this is messy, you might want to wear plastic gloves).
- Drop the balls into the bowl of confectioners' sugar & roll them around until they are covered.
- If dough gets too warm, stick it back into the fridge until you can handle it again.
- Place the balls on a cookie sheet (12 to a standard sheet works best).
- Do not flatten - they will flatten as they bake.
- Bake at 350 degrees for 12-14 minutes.
- Let them cool on the cookie sheet for 2 minutes and then remove to a wire rack to finish cooling.
- Eat and enjoy.
COPY CAT JUNIOR'S BLACK AND WHITE COOKIES
This is a copy cat recipe of Junior's Cheesecake Restaurant Black and White cookie recipe based on the recipe from the Junior's Dessert Cookbook.
Provided by Ruby
Categories Drop Cookies
Time 1h30m
Yield 24 4 inch cookies, 24 serving(s)
Number Of Ingredients 17
Steps:
- For the Cookies : Preheat the oven to 375 degrees F.
- Grease 2 baking sheets and line with parchment paper.
- Sift both the flours, the baking powder, and salt together into a medium bowl. Then, sift the mixture again into another medium bowl.
- In a large bowl with an electric mixer on medium, cream the butter and granulated sugar together until light yellow and creamy. Add the eggs, one at a time, beating well after each one. Beat in the extracts.
- Sift about one-third of the flour mixture over the batter and, using a wooden spoon, stir in, then add about one-third of the cream and stir until mixed. Repeat until all the flour and cream is mixed in well.
- Using a 1⁄4-cup ice cream scoop or 1/4 measuring cup scoop about 1⁄4 cup batter onto the prepared baking sheets for each cookie. Spread out with a small metal spatula into a 3-inch circle. Space the cookies about 3 inches apart to bake.
- Bake just until the edges begin to turn light golden and the tops are puffed and spring back when touched, 12 to 13 minutes. The cookies should be only light golden on the bottom, not golden brown. A pick inserted into the center should come out clean. (Do not overbake!) Let the baked cookies cool for 5 minutes on the baking sheets, then transfer, upside down (bottom side up), to wire racks and cool completely.
- For the Frosting: Sift confectioners' sugar into a medium bowl. Stir in the corn syrup, lemon juice, vanilla, and 1⁄2 cup hot water until smooth. Add more hot water, if needed, a little at a time, until the frosting is spreadable.
- Transfer 11⁄4 cups frosting to another bowl; stir in the melted chocolate and the 3 tablespoons hot water.
- Cover the frostings with a damp paper towel to keep them fresh and spreadable as you work; if the frostings stiffen too much, stir in a few more drops of hot water.
- Using a small metal spatula,, spread white frosting over the entire flat bottom side of each cookie. When the frosting feels set, frost half of each cookie a second time, this time with chocolate frosting, layering it on top of the white and making the center line as straight as possible. Let the icing dry until it is no longer soft to the touch, at least 2 hours, and store the cookies, between sheets of parchment or waxed paper, in an airtight container at room temperature for up to 4 days. Do not refrigerate or freeze these cookies.
BLACK & WHITE CHOCOLATE CHIP COOKIES
This is a very decadent, rich chocolate cookie! They are addictive, so watch out :) They are easy and quick to make. They were one of my favourite cookies when I was a kid.
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Cream together butter/margarine, sugars, vanilla and salt.
- Beat in cocoa powder.
- Dissolve baking soda in water and mix in.
- Stir in flour, then chips.
- Place dough by spoonful on a greased baking sheet.
- Bake at 325° for 14- 16 minutes.
- Do not overbake or cookies will dry out.
Nutrition Facts : Calories 134, Fat 6.8, SaturatedFat 4.2, Cholesterol 9.3, Sodium 115, Carbohydrate 18.7, Fiber 1, Sugar 13.3, Protein 1.4
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