Black and White Cookies
Yesterday was dreadfully rainy and cold. Not very springy at all. As usual when I’m stuck indoors, I got the urge to bake. That’s about all I have to offer as far as how these cookies came to be. Also, I should add that they were perfect to bake on a dreary afternoon because I already had all of the ingredients at home.
This is Spencer… he’s always very interested in my baking endeavors.
These are giant cookies. But they are light, buttery, and not too sweet. It’s really no trouble to finish a whole one. No trouble at all. My brother, Alex (Alexander to me), told me to tell “everyone” that these cookies are great. And I will be the first to tell you that although my brother has a pretty voracious appetite, he has a surprisingly discerning palate. I have confidence that I’ll turn him into a foodie yet. Spencer is another story.
Black and White Cookies
makes about 16 large cookies
adapted from Gourmet Cookbook/Joy the Baker
For the 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
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
To make the cookies-
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. That’s your vanilla glaze.
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. That’s your chocolate glaze!
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.