black & white cookie goodness

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Have you ever had a black and white cookie, a REAL black and white from a REAL New York bakery? Well if not, my friend, you are missing out. But wait no longer, now you can make my version that is just like the bakery’s! The butcher even confirmed it was just as good as the ones he ate growing up in Long Island. The cakey texture, the little hint of lemon, and the delicious but not too sweet frosting. Now I’m not going to lie to you and tell you these aren’t a little time consuming and tedious to make because they are. But they are well worth it especially for a special occasion! Let’s get started….

INGREDIENTS

For the Cookies:
4 cups cake flour (I’ve talked about this before in other posts, I’m telling you cake flour makes a huge difference it is a much lighter delicate texture. Swan’s makes a good brand it’s sold in most grocery stores in the baking aisle in a red box)
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at cool room temperature
1¾ cups granulated sugar
2 eggs, at room temperature
½ teaspoon vanilla extract
¼ teaspoon lemon extract (very important!!!)
1 cup milk

For the Icing:
2 ounces unsweetened chocolate, finely chopped (baker’s brand chocolate is good and is pre measured so it’s super simple)
⅓ cup water
¼ cup light corn syrup
5 cups powdered sugar
½ teaspoon vanilla extract.

1. Make the Cookies: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, baking powder and salt; set aside.

3. Beat the butter at medium speed for 30 seconds to loosen it up. Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add the eggs (one at a time to incorporate) vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl again. With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined. Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.

4. Use a ¼-cup measuring cup to scoop mounds of dough onto the prepared baking sheets about two inches apart. Using moistened fingers, gently press each mound of dough into a 2½-inch circle. Bake until the edges of the cookies are set and light golden brown, about 20 minutes. Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

5. Making the Icings: Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.

6. In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.

7. Ice the Cookies: Place wire racks over wax paper to catch any drips. Use a small offset spatula, or cheese knife in my case, to spread about 2 tablespoons of the vanilla icing onto half of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

8. Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, which it did for me, add a tablespoon or so of warm water as you go to keep it at the right thickness. Place the finished cookies on the wire racks and allow to set for at least 1 hour. Lick your fingers and enjoy! I had a little batter left and decided to make one huge cookie just for the butcher since they’re his favorite. It was the size of his face, it was delicious, and he loved it.

9. The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers. But don’t worry, they won’t last long enough for you to worry about all that.

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