Black and White Cookies

How can you have one of these cookies and not think of the Seinfeld episode?!? “Look to the cookie Elaine…Look to the cookie!” Watch the classic Black & White Cookie clip from Seinfeld here.

These cookies are divine! They’re actually more like little cakes than cookies, but nonetheless equally as yummy! These cookies are a bit time-intensive, but to make the job a little easier I used a ¼ cup scoop.

Black and White Cookies

Ingredients:

FOR THE COOKIES
2 C cake flour
2 C all-purpose flour
1/2 t baking powder
1/2 t salt
1 C unsalted butter, at room temperature
1 3/4 C sugar
3 eggs
1/2 t vanilla extract
1/2 t finely grated lemon zest or 1/2 teaspoon lemon extract
1 C milk

FOR THE ICING
3 ounces bittersweet or unsweetened chocolate, chopped
1/2 C water
3 T honey
5 C confectioners’ sugar
1/2 t vanilla

Directions:

To make the cookies: Preheat oven to 375 degrees. Line baking sheets with parchment paper; set aside.

In a medium bowl, whisk together the flours, baking powder, and salt; set aside.

In a large bowl, or the bowl of a standing mixer, beat the butter until creamy. Gradually beat in the sugar until well combined and light and fluffy. Add the eggs, one at a time (scraping the bowl between additions, as needed), until fully incorporated. Add 1/3 of the flour mixture and mix until just combined, followed by half of the milk, mixing until just combined. Repeat with the remaining flour and milk, ending with the final 1/3 of the flour mixture. Stir in the lemon zest (or extract) and vanilla extract until combined, being careful not to over mix.

Drop the batter by 1/4 cupfuls onto the prepared baking sheets, leaving 2 inches between the cookies.

Batter ready to go into the oven.

Bake until centers are firm and edges just begin to brown, 15-18 minutes.

Cookies straight from the oven.

Cool the cookies for 2 minutes on the sheet before transferring to a wire cooling rack. Allow to cool completely before icing. Once the cookies are completely cooled, flip them over.

To make the icing: Melt the chocolate in a small bowl and set aside.

In a small saucepan set over medium high heat, bring the water and honey to a boil. Remove from heat and add half of the mixture into the sugar. Whisk until fully incorporated and smooth, adding more of the honey mixture, 1 teaspoon at a time, as needed. Stir in the vanilla extract. Add extra liquid very slowly to be sure that the icing doesn’t get runny.

Fill a decorating bag with a small amount of icing and snip off the end. Draw a straight line directly across the center of the bottom of each cookie. Return any extra icing to the bowl.

Using a small offset spatula, spread vanilla icing over half of each cookie, filling it in up to the line.

Once all of the cookies have vanilla icing, stir the melted chocolate into the remaining vanilla icing. If needed, stir in any remaining honey mixture, 1 teaspoon at a time, until the desired consistency is reached.

Again using a small offset spatula, fill in the other half of the cookie with chocolate icing.

Makes about 24 large cookies

Source: Bakingdom

 

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