Black And White Chocolate Chip Cookies Food

DUFF'S BLACK AND WHITE COOKIE

Steps:

• Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
• Preheat oven to 375 degrees F.
• Cream the butter and the sugar until light and fluffy.
• Slowly add and combine the yeast mixture, and the extracts.
• In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
• Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
• Let cool to room temperature before decorating.
• Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
• To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!
• Yield: 1 pint each

BLACK & WHITE CHOCOLATE CHIP COOKIES

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.

BLACK AND WHITE COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
• Mix flour, baking powder, and salt together in a medium bowl.
• Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
• Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
• Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
• While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
• Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
• Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.

WHITE CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, baking powder, baking soda and kosher salt into a large bowl.
• Beat the butter, brown sugar and granulated sugar in a large bowl with a handheld electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Alternatively, use a stand mixer fitted with the paddle attachment.)
• Beat in the egg until combined, then beat in the vanilla. Reduce the mixer speed to low. Add the flour mixture and beat until combined. Fold in the white chocolate chips with a rubber spatula.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or preferably overnight.
• Position racks in the top and bottom thirds of the oven and preheat to 375 degrees F.
• Use a 1-ounce scoop to scoop the dough onto two ungreased baking sheets about 2 inches apart. Sprinkle the cookie with the flaky sea salt.
• Bake until the cookies are golden around the edges, but still soft in the middle, 12 to 15 minutes, rotating the pans halfway through from top to bottom and front to back. Let the cookies cool on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

BLACK AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F.
• Stir flour with baking soda and salt, set aside.
• In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
• Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture.
• Stir in nuts, butter brickle and chocolate chips.
• Form tablespoons sized balls of both white and black cookie doughs and then press a black ball together with a white ball and place on an ungreased baking sheet (usually about 6 will fit on a standard baking sheet).
• Bake for 9 to 11 minutes or until golden brown on the white side. If the black cookie dough becomes too sticky to work with refrigerate it for a few minutes to firm it up. Makes about 8 dozen cookies.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper or silicone baking mats.
• Whisk the flour, baking powder, baking soda, and salt together in medium bowl. Set aside.
• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Reduce to low speed and add the dry ingredients in 3 additions, alternating with the sour cream. Beat everything on low until combined and no pockets of flour remain. Batter is extremely thick.
• Using a greased 1/4-cup dry measuring cup, drop mounds of dough 4 inches apart on prepared baking sheets- 6 cookies per sheet. Bake for 16-18 minutes or until the edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before icing.
• Whisk the confectioners' sugar, 6 Tablespoons milk, the corn syrup, vanilla extract, and salt together in a medium bowl. Transfer 1 cup to a separate bowl, add remaining Tablespoon of milk and the cocoa powder. Whisk until combined.
• Spread vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so that the icings do not bleed into each other. Spread chocolate icing onto other side and allow the icing to set completely, about 1 hour, before serving.
• Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week.

WHITE CHOCOLATE COOKIES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line two large baking sheets with baking parchment. Beat the butter and sugars together in a large bowl using an electric whisk, or in a stand mixer until just combined. Crack in the egg and beat again. Stir through the vanilla, flour, bicarb, chocolate chunks and ¼ tsp fine sea salt.
• Roll the mixture into 10 even-sized balls between the palms of your hands. Arrange over the prepared baking sheets and bake for 10-12 mins until golden brown at the edges. Leave to cool slightly on the sheets, then transfer to a wire rack and leave to cool completely, or eat warm with ice cream.

BLACK AND WHITE COFFEE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper.
• Sift together the flour, baking soda, and salt into a small bowl; set aside.
• In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended.
• Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute.
• Add the flour mixture and mix on medium speed until blended, about 1 minute.
• Stir in both kinds of chocolate chips with a wooden spoon.
• Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart.
• Bake 1 sheet at a time for 10 to 12 minutes, or until the cookies are golden around the edges (check early).
• Cool cookies on wire racks.

IRRESISTIBLE CHEWY WHITE CHOCOLATE CHIP COOKIES

Steps:

• Pre-heat oven to 350 degrees.
• Cream together margarine and eggs until smooth. (Add the eggs 1 at a time.).
• Add the granulated sugar followed by the brown sugar.
• Add the flour 1 cup at a time.
• Add vanilla, salt and baking soda.
• Add the white chocolate chips 1 cup at a time.
• Bake in the oven for 12-13 minutes.
• They will be very soft when removed from the oven, but immediately use a metal spatula to remove them from the cookie sheets to let the cookies cool.

NEW YORK CITY BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda and salt in medium bowl.
• In small bowl or cup, mix together buttermilk and vanilla.
• Beat butter and white sugar together in a large mixing bowl with an electric mixer for about 3 minutes or until it's evenly distributed.
• Add egg to butter and sugar mixture, and beat until blended.
• Gradually beat in flour mixture one cup at a time, and add in buttermilk mixture between each cup of flour, and mix until smooth. It will be necessary to scrape down the sides of the bowl while mixing.
• Spoon batter in 1/4 cup size servings onto a baking sheet lined with parchment paper.
• Bake on middle rack for about 15-17 minutes, or until the tops are golden brown and spring back when touched.
• Place on a cooling rack, and allow to cool completely before icing.
• Stir together icing sugar, corn syrup, lemon juice, vanilla, and 1/2 Tbsp of water in bowl until smooth.
• Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more icing sugar until it is smooth and spreadable.
• Turn cooled cookies flat side up, and spread icing with pastry spatula, or butter knife. White over one half, chocolate over the other. The icing does not set solid on these cookies, and does not harden, but it dries enough to be wrapped as they are sold in the city. They can be wrapped individually in cellophane, or sealed in a plastic container.

BLACK AND WHITE COOKIES

Steps:

• Preheat oven to 350.
• Butter 2 baking sheets.
• In a medium bowl, cream together butter and sugar until smooth.
• Beat in eggs one at a time, then stir in the milk, vanilla and, lemon extract.
• Combine cake flour and all-purpose flour, baking powder, and salt; gradually blend into the creamed mixture.
• Drop tablespoons of the dough at least 2 inches apart on prepared sheet.
• Bake until edges begin to brown; checking in 10 minutes.
• Cool completely.
• To make icing: Place confectioners sugar in a large bowl.
• Mix in boiling water one tablespoon at a time until mixture is thick and spreadable.
• Transfer half of the frosting to the top of a double boiler set over simmering water.
• Stir in chocolate.
• Warm mixture, stirring frequently, until chocolate melts.
• Remove from heat.
• With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.
• Set on wax paper until frosting hardens.

BLACK AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly spoon flour into dry measuring cups; level with knife.
• Combine flour, baking powder, and salt; stir with a whisk.
• Combine sugars, butter, and shortening in a large bowl; beat with a mixer on medium speed until light and fluffy, about 3 minutes.
• Combine water, egg substitute, Kahlua, and vanilla in a small bowl. Add Kahlua mixture to sugar mixture; beat 2 minutes or until well blended.
• Gradually add flour mixture; beat at low speed just until combined.
• Fold in chocolate chips, white chocolate chips, and pecans.
• Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets.
• Bake, 1 sheet at a time, at 350°F for 14 minutes or just until set and beginning to brown around edges and on bottoms.
• Remove from oven; cool on pan 1 minute. Remove from pan; cool completely on wire racks.