Full disclosure: I screwed this recipe up. Twice. Also, the final product was kind of ugly (but super delicious, I’m told). Just thought we’d get that out of the way.
Anyways, when my best friend’s birthday rolled around, I knew exactly what yummy treat I wanted to send her in a surprise package. Kristen’s love for black and white cookies is well-known, and she’s notorious for eating just the frosting off the tops–because really, we all know that’s the best part anyways.
While the recipe itself was fairly simple, getting the cookies to take the proper shape–or, OK, look half as decent as those deli ones–was no easy task. I may or may not have been moping around the apartment, lamenting my awful cookie-making skills after the first batch, but the second go-around turned out pretty yummy. So what if these are the ugly ducklings of my baking repertoire so far–they still made a birthday extra sweet. That’s really all that counts, right?
Black & White Cookies ( recipe from Joy the Baker)
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2/3 cup buttermilk (shake well!)
- 1 tsp. vanilla extract
- 2/3 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
Preheat your over to 350 degrees and set out two cookie sheets. Whisk together flour, baking soda and salt in a bowl. Set aside.
In a small cup, combine the buttermilk and vanilla extract.
Add the butter and sugar to the bowl of an electric mixer. Beat on high until light and fluffy (about 2 1/2 to 3 minutes!). Add eggs and beat until combined. Mix in the flour mixture and buttermilk mixture alternately, beginning and ending with the flour mixture.
Once combined, spoon approximately 1/4 cup of batter per cookie onto a greased baking sheet. Cook until tops have risen and edges are light brown (about 15 minutes).
Combine 2 cups powdered sugar, 1 teaspoon light corn syrup and 1/2 teaspoon vanilla extract together in a bowl. Slowly add hot water to the mixture until it reaches the desired consistency (don’t add more than 2 tablespoons–you don’t want it to be too thin!). Turn your cookie bottom side up and spread over half of each.
Melt 4 oz. semi-sweet chocolate and 3 tablespoons butter together in a bowl, stirring until smooth. Add a tablespoon light corn syrup and stir to combine. Frost the other side of your cookies with this glaze.
As ashamed as I am to even post this picture, here’s the final result (also, terrible quality photo. I was failing on all accounts.):
What I’m really curious about is this: Kristen goes frosting first, I hit up chocolate then make my way to vanilla–which side do you eat first?
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