Black and white cookies are soft, cake-like vanilla cookies that are flavored with the barest hint of lemon.
The cookies are flipped and the flat side gets a coating of icingone half vanilla and one half chocolate.
The icing has a very specific texture, firm with a subtle fudgy chew.
There are many ways to eat one of these cookies, all of them correct.
Before you think to yourself, Why not just use a box of cake mix if theyre so cakey?
I tried that, and it sucked.
Aside from lift, the texture was all wrong for a black and white cookie.
What can I say, shes a tough cookie.
Boxed muffin mix is a different story.
Perfect for muffins and, it turns out, black and white cookies.
The only thing I needed to change was the amount of water added to achieve a thicker batter.
I also had to strain out the chocolate chips.
The water measurement was my adjustment lever.
I barely needed anyabout an eighth of a cup, or two tablespoons.
If the mixture is too thick, it will be chunky and wont fall in a ribbon.
If its too thin, the letter you write will meld back in with the rest of the batter.
you’re free to remedy overly thick batter with a little more water and have another go.
I only managed about four per sheet pan.
Let the cookies cool on a cooling rack, flat side down.
Once cool, its time to ice.
The corn syrup adds that fudgy, flexible chew I mentioned earlier.
To ice, flip the cookies so the flat sides are facing up.
Proceed to spread the chocolate icing onto the other halves.
This recipe makes enough icing for four, five-inch black and white cookies, and can easily be doubled.
Work with a light hand; the icing should be in a thin layer.
Piling on the icing will only lead to it running off the sides.
(I used an off-set spatula to apply the icing.)
Whos going to stop you?
Save leftovers in an airtight container, in a single layer, side by side.
Stacking them will only fudge-up the bottoms.
Line a baking sheet with parchment paper.
Whisk all of the ingredients together in a bowl.
Adjust the water if needed to pass the ribbon test as described above.
Leave at least two inches of space between the cookies.
Bake for 10 minutes, or until lightly browned and firm to the touch.
Cool completely before icing.
Whisk those four ingredients in a bowl.
The consistency should be thick but spreadable, and not very runny.
Coat one half-moon side of the cookies, thinly.
With the remaining vanilla icing add the cocoa powder and 12 tablespoon of water.
This will make it into chocolate icing.
The consistency should be the same as the vanilla.
Spread the other cookie-halves with this chocolate icing.
