Chocolate Black and White Cookies are a twist on the classic with a rich, moist chocolate cookie base. Perfect for any chocolate lover!
How do you eat Black and White Cookies? Do you start eating from the chocolate side or vanilla side? I always take a bite of the vanilla first because its my fave, and then alternate between the two of them. I know, weird. Getting a giant Black and White Cookie was always such a treat! By the way, I totally thought of that Seinfeld episode when Jerry and Elaine go to to the bakery and get this cookie! Is it just me??
I decided to put my own take on these by making the cookie base chocolate! There’s nothing wrong with a vanilla base, but if you’re feeling like you need some extra chocolate, these are perfect for you you! The cookie itself is cakey and soft from the combination of all purpose and cake flour. Adding in a bit of cocoa powder gives them a rich chocolate flavor. After cooling, these cookies are slathered with chocolate and vanilla glazes giving them an added sweetness.
Skip the trip to the bakery! Chocolate black and white cookies are even better when baked up in your very own oven 🙂
Chocolate Black and White Cookies (makes about 16 cookies)
3/4 cup all-purpose flour
2/3 cup cake flour
1/4 cup cocoa power
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
2 cups powdered sugar, sifted
2 tablespoons light corn syrup, plus more if needed
2 ounces semi-sweet chocolate, melted
1. Sift together the flours, cocoa powder, baking powder and salt in a medium bowl. In a large mixing bowl whisk the eggs and sugar until smooth, then add the milk and continue to combine. Whisk in the cooled butter and vanilla extract. Gradually add the dry ingredients and mix with a rubber spatula until a smooth dough forms. Cover and chill for about 1 hour.
2. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and scoop dough about three inches in diameter onto the sheets. Leave about two inches of space between them. Gently smooth the tops of the cookies. Bake for about 12-15 minutes and set aside to cool.
3. To make the vanilla glaze add sugar, corn syrup, and 3 tablespoons of hot water to a bowl and whisk together until smooth. Ice half of the cookie using an offset spatula and move to a rack to drip. Add the melted chocolate to the remaining icing and whisk until smooth. If needed add more corn syrup to thin the consistency of the icing. Ice the other half of the cookies and let harden for about 10 minutes.
Adapted from Martha Stewart