Copycat Starbucks Black White Cookie Food

BLACK AND WHITE COOKIES

Steps:

• Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
• Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
• Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
• Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
• Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
• Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.

STARBUCKS OUTRAGEOUS OATMEAL COOKIES

Steps:

• Preheat oven to 350°F.
• Blend oats, flour raisins, cranberries, baking powder, baking soda, and salt; set aside.
• Beat butter and sugars until light and fluffy. Add egg, cinnamon, and vanilla; beat until combined.
• Gradually add oat mixture to butter mixture; beat until combined.
• Combine raisins for topping in separate bowl and set aside.
• Drop dough by rounded tablespoons, 2 inches apart onto two lightly greased baking sheets.
• Place 1 mounded tsp of raisins on top of dough.
• Bake about 12-16 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.

COPYCAT STARBUCKS BLACK & WHITE COOKIE

Steps:

• Preheat oven to 350. In a food processor or blender, combine chickpeas, applesauce, vanilla, oat flour, coconut flour, cinnamon, baking powder, and milk. Blend until smooth.
• Divide dough into two circular, flat cookie shapes on a parchment paper lined baking sheet. Bake for 12 minutes and let the cookies cool completely before topping each half with the chocolate and vanilla frostings.

COPY CAT JUNIOR'S BLACK AND WHITE COOKIES

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 AND WHITE COOKIES

Steps:

• Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
• Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
• In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
• Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.