Tuesday, February 22, 2011

Black and White Cookies

Black and White Cookies
Adapted from Joy the Baker

This was my first time ever making black and white cookies. We've been regulars at Starbucks and every time we go I notice their packaged black and white cookies and how good they look. And on that note, I decided to get my butt in gear and try them for myself-- we all know packaged food is never as good as something fresh from the oven and baked from the heart (okay that was pretty cheesy, haha). I decided to go with a recipe from Joy the Baker because thus far everything I've ever made off of her website has been delicious, never a disappointment. She had this cookie listed under her top 10 favorite cookie recipes, so I figured it had to be good! And boy was she right, these cookies are moist, cakey and like nothing I've ever had before! These aren't in my top 10 favorite cookie recipes, these are definitely in my top 5! I feel like I made a earth shattering discovery, ridiculous I am!

What are you waiting for?! Try these.. now!!

Black and White Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup well-shaken buttermilk
1 teaspoon vanilla
2/3 cup unsalted butter, softened
1 cup granulated sugar
2 large egg

Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 Teaspoon vanilla extract
2 Tablespoons hot water (I used more)

Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup

Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

To make the glazes-

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth.

In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth.

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.