Looking for a harmonious treat? Then look no further! The black and white cookie represents equality and coming together as one. Don't believe me? Watch Seinfeld and your perception will change. ;)
Backstory: I love Seinfeld. The husband and I own the collection on DVD as well as on iTunes. We watch them before bed every night. There is an episode where Jerry has an insight on the black and white cookie. Ever since that episode I have wanted to make a black and white cookie. It seems like a weird reason to want to bake something, but I have also read how soft and cake-like these can be.
XO,
Brooke
Ingredients:
1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs, at room temperature
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs, at room temperature
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners’ sugar
1/3 to 1/2 cup water
3 ounces very bitter or unsweetened chocolate
1 teaspoon light corn syrup
1 to 2 tablespoons unsweetened cocoa
Preheat oven to 375°. Yields about 60 cookies.
For the cookie: In large mixing bowl, combine sugar and butter until fluffy. Add eggs, one at a time, then milk and extracts, and mix until smooth. Scrape down bowl.
In medium bowl, combine flours, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a tablespoon, place heaping spoonfuls of the dough 2 inches apart on the baking sheets. Bake until edges begin to brown, 18 to 20 minutes. Cool completely.
For the frosting: Boil a cup or so of water in a small pot. Place confectioners’ sugar in large, heat-safe mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture. Be careful not to make too runny. You want a consistency that hardens after applying. Leave remaining boiling water on the stove.
Spread frosting on half of the flat side of each cookie. Once all cookie halves have been frosted, place the bowl of the remaining frosting over the hot water and bring it back to a simmer (creating a double-boiler). Stir in the bitter or unsweetened chocolate until melted, as well as the light corn syrup.
Ice the remaining half of the cookies with the chocolate frosting. Adding in a teaspoon of the hot water if consistency is dry.
Let the frosting set. Store in an airtight container. These cookies keep for only a few days, since they are on the cakier side. In my house they didn’t even last that long so it didn’t matter. ;)
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| Note: If your batter looks like this, don't be frightened, you are on the right path! |
