DUFF'S BLACK AND WHITE COOKIE
Steps:
- Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar until light and fluffy.
- Slowly add and combine the yeast mixture, and the extracts.
- In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
- Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
- Let cool to room temperature before decorating.
- Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
- To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!
- Yield: 1 pint each
PERFECT BLACK AND WHITE COOKIES
Tender, moist and scented with vanilla, almond and lemon, these classic confections popular all over the Midwest and the state of New York are more cake than cookie, with a fine crumb and velvet texture from the sour cream in the batter. Even better, they are glazed with both vanilla and chocolate, so you don't have to pick favorites. These are best eaten within 24 hours of baking, when the cake is at its softest and the glaze at its snappiest. But if you store them in an airtight container at room temperature, they'll be good for a few days longer.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h
Yield 12 to 14 cookies
Number Of Ingredients 19
Steps:
- Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
- Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
- Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. (You should have 12 to 14 cookies.) Bake for 6 minutes. Rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They'll brown only on the bottoms.) Take care not to overbake, or they will dry out.
- Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
- While the cookies cool, make the glaze: Place the confectioners' sugar in a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. (Too thick is preferable to too thin.) Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon. Place on wire rack to set. You will have vanilla frosting left over.
- Whisk melted chocolate into vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving.
BLACK-AND-WHITE COOKIES
There is no reason to settle for a stale shrink-wrapped cookie from the produce market. This classic New York cookie is easy to make.
Provided by William Grimes
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Spray 2 baking sheets with nonstick spray, or line with parchment paper.
- In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
- In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a soup spoon, 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.
- Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.
- Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
Nutrition Facts : @context http, Calories 329, UnsaturatedFat 3 grams, Carbohydrate 57 grams, Fat 10 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 6 grams, Sodium 77 milligrams, Sugar 36 grams, TransFat 0 grams
BLACK AND WHITE COOKIES
The iconic deli cookie of New York is coming to your kitchen. That's right, you can bake perfect Black and Whites with this recipe. Soft, cakey and a tiny bit tangy (we use lemon extract and buttermilk), these cookies are perfectly complemented by their sweet half-chocolate, half-white icing. That icing also gives them a pretty, glossy look-these could hold their own in any deli case-and just like the store-bought ones, they're oversized (each cookie uses 1/4 cup of dough!). So, bake up a batch of these, and you'll be able to satisfy the most voracious of cookie monsters!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1/2 cup softened butter and the granulated sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in egg, vanilla and lemon extract just until smooth. Beat in buttermilk. On low speed, gradually beat flour mixture into butter mixture until well blended. Drop dough by level 1/4 cupfuls on large ungreased cookie sheets 3 inches apart.
- Bake 13 to 15 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
- In 2-quart saucepan, melt 1/3 cup butter over low heat; remove from heat. Stir in powdered sugar. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup.
- Place waxed paper or cooking parchment paper under cooling racks. Spread a generous teaspoon of vanilla icing on half of each cookie. To remaining icing, stir in cocoa until blended. Stir in hot water, 1 tablespoon at a time, until icing is smooth and has the consistency of thick syrup. Spread a generous teaspoon of chocolate icing over remaining uncovered half of each cookie. Let stand about 3 hours or until set. Store covered in airtight container with waxed paper between layers.
Nutrition Facts : Calories 360, Carbohydrate 55 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 310 mg, Sugar 37 g, TransFat 1/2 g
BLACK AND WHITE COOKIES
This is a black and white cookie recipe I've compiled together from many sources on the internet (mainly Brown Eyed Baker for the cookie, and Hemstrought's Bakery for the fondant icing) with my own additions to match what I remember from New York. Hope you like it!
Provided by bpyser1
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h55m
Yield 24
Number Of Ingredients 25
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
- Mix flour, baking powder, and salt together in a medium bowl.
- Cream sugar and butter together in a large bowl using an electric mixer for 3 minutes. Add eggs and beat for 30 seconds more. Add lemon zest, vanilla extract, and lemon extract. Mix together. Add flour mixture and milk gradually in equal 1/3 proportions, mixing batter well after each addition until fully incorporated.
- Spoon cookie batter out 1/4-cup portions onto the prepared cookie sheet.
- Bake in the preheated oven until edges just begin to turn golden brown, 13 to 15 minutes. Transfer cookies to a wire rack to cool completely.
- While cookies cool, melt butter for vanilla icing in a double boiler over medium heat. Stir in confectioners' sugar, corn syrup, vanilla extract, and salt. Add water gradually until vanilla icing comes together. Heat over the double boiler until icing falls off the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost 1/2 of the golden brown underside of each cooled cookie with vanilla icing using a rubber spatula. Allow excess to dribble back into the double boiler. Let cookies cool for 10 minutes.
- Meanwhile, set the double boiler back to medium heat and add confectioners' sugar, semisweet chocolate, bittersweet chocolate, corn syrup, butter, vanilla extract, and food coloring to the remaining vanilla icing. Mix well, adding water until icing is combined. Heat until icing falls off of the back of a spoon in thick ribbons, 2 to 4 minutes. Set heat to low.
- Frost the other 1/2 of the cooled cookies using a rubber spatula in the same manner as before. Let cookies cool until icing sets, 1 to 2 hours. Serve.
Nutrition Facts : Calories 389.5 calories, Carbohydrate 69.7 g, Cholesterol 38.5 mg, Fat 11.5 g, Fiber 0.9 g, Protein 3.4 g, SaturatedFat 6.9 g, Sodium 108.2 mg, Sugar 48.2 g
COFFEE CHIP COOKIES
"My daughter loves the subtle coffee flavor in these soft cookies," says Maurane Ramsey of Fort Wayne, Indiana. "Now that she's away at college, I send her goody boxes with these freshly baked treats inside. The recipe makes plenty for her to share with her friends."
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Combine water and coffee; set aside. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with coffee. Stir in the chocolate chips. Refrigerate for 1 hour. , Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until golden around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 410 calories, Fat 19g fat (8g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 59g carbohydrate (39g sugars, Fiber 3g fiber), Protein 4g protein.
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
BLACK AND WHITE COOKIES II
Big cookies frosted with half chocolate and half white frosting.
Provided by Lori DeLosh
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 2 baking sheets with nonstick spray, or line with parchment paper.
- In large mixing bowl, combine sugar and butter. Mix by machine or hand until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.
- In medium bowl, combine cake flour, all-purpose flour, baking powder, and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition.
- Using a soup spoon, 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.
- Place confectioners' sugar in large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture
- Put half the frosting in the top half of a double-boiler. Add the chocolate and corn syrup, and set over simmering water. Warm the mixture, stirring, until chocolate is melted and frosting is smooth. Turn off the heat, but leave chocolate frosting over hot water to keep it spreadable. With a brush, coat half of the top of each cookie with chocolate frosting, and the other half with white frosting. Let dry, and store in an airtight container.
Nutrition Facts : Calories 661.5 calories, Carbohydrate 115.6 g, Cholesterol 105.2 mg, Fat 18.9 g, Fiber 1.4 g, Protein 8.6 g, SaturatedFat 11.2 g, Sodium 157.1 mg, Sugar 71.3 g
BLACK & WHITE CHOCOLATE CHIP COOKIES
This is a very decadent, rich chocolate cookie! They are addictive, so watch out :) They are easy and quick to make. They were one of my favourite cookies when I was a kid.
Provided by pollen
Categories Drop Cookies
Time 30m
Yield 30 cookies
Number Of Ingredients 11
Steps:
- Cream together butter/margarine, sugars, vanilla and salt.
- Beat in cocoa powder.
- Dissolve baking soda in water and mix in.
- Stir in flour, then chips.
- Place dough by spoonful on a greased baking sheet.
- Bake at 325° for 14- 16 minutes.
- Do not overbake or cookies will dry out.
Nutrition Facts : Calories 134, Fat 6.8, SaturatedFat 4.2, Cholesterol 9.3, Sodium 115, Carbohydrate 18.7, Fiber 1, Sugar 13.3, Protein 1.4
BLACK AND WHITE COFFEE CHIP COOKIES
These cookies contain ground coffee which gives them an interesting texture and the two colors of chocolate add visual appeal.
Provided by Annacia
Categories Drop Cookies
Time 22m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Lightly grease 2 baking sheets or line them with parchment paper.
- Sift together the flour, baking soda, and salt into a small bowl; set aside.
- In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until light and fluffy, scraping the bowl to make sure the batter is evenly blended.
- Add the egg, instant coffee-vanilla mixture and ground coffee and blend on medium speed about 1 minute.
- Add the flour mixture and mix on medium speed until blended, about 1 minute.
- Stir in both kinds of chocolate chips with a wooden spoon.
- Drop the dough by tablespoonfuls onto the baking sheets, about 2 inches apart.
- Bake 1 sheet at a time for 10 to 12 minutes, or until the cookies are golden around the edges (check early).
- Cool cookies on wire racks.
Nutrition Facts : Calories 146.9, Fat 7.6, SaturatedFat 4.6, Cholesterol 22.1, Sodium 59.2, Carbohydrate 19, Fiber 0.4, Sugar 12.7, Protein 1.5
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