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Black and White Cookies

Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Dessert, Snack
Servings 36 cookies

Ingredients
  

Cookie Base

  • cups white sugar
  • 1 cup unsalted butter; at room temp
  • 4 eggs; at room temp
  • cups milk
  • ½ tsp vanilla extract
  • cups cake flour
  • cups all-purpose flour
  • ½ tsp baking powder
  • ½ tsp kosher salt

Black and White Glazes

  • 4 cups confectioner's sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ⅓ to ½ cup boiling water
  • 3 oz bittersweet chocolate
  • 1 tsp light corn syrup

Instructions
 

Cookie Base

  • Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes.Add the eggs, one at a time, scraping the bowl down after each addition.
  • Slowly drizzle in the milk (to avoid splatters), then the vanilla and mix until combined.
  • In another large bowl, whisk together the flours, baking powder, and salt. Add the dry mixture to the wet ingredients a little at a time, until all has been added.
  • Using a cookie scoop or 2 large spoons, scoop roughly ¼ cup portions out onto the prepared cookie sheets, leaving at least 2 inches of space between each cookie. Bake for 18 to 20 minutes, until the cookies are only just beginning to brown. Allow to cool completely before icing.

Black and White Glazes

  • In a large heat-safe bowl, add in the confectioners sugar, salt, and vanilla, then slowly add in the boiling water, a little at at time, until the desired thick consistency is reached. Keep in mind that you probably won't need all the boiling water, and it's difficult to fix a glaze that's become too thin.
  • Spread the vanilla glaze on one half of the flat side of each cookie. After every cookie is half iced, put the bowl with the remaining glaze over a double boiler (a small pot of boiling water that the bowl can fit in without touching the water), and add the chocolate pieces plus the corn syrup. Continue to stir until the chocolate melts and the frosting is thick and spreadable.
  • Ice the other half of each cookie. The chocolate frosting has a tendency to dry up faster than the vanilla, so if you notice that happening, feel free to stir a bit of boiling water in to keep the frosting shiny as needed. YUM!
Keyword chocolate, cookie, vanilla