Cookie Jar #6: Black and White Cookies
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TweetThese traditional New York cookies have a bit of a California twist... ganache!
- Recipe -
● 2 1/2 cups all-purpose flour
● 1 tsp. baking soda
● 1 tsp. salt
● 2/3 cup well-shaken buttermilk
● 1 tsp. vanilla
● 2/3 cup unsalted butter, softened
● 1 cup granulated sugar
● 2 large eggs
For Vanilla Icing/Ganache:
● 1/4 cup heavy cream
● 1 cup white chocolate chips, softened
● 2 tsp light corn syrup
● 1/4 tsp. vanilla
For Chocolate Icing/Ganache:
● 1/4 cup heavy cream
● 1 cup semi-sweet chocolate
● 2 tsp light corn syrup
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Set aside. Mix together buttermilk
& vanilla. Set aside.
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.
Use small cookie scoop (1 T. batter) and drop dough about 2 inches apart onto parchment lined baking sheet. Bake until tops are puffed, a pale golden color and cookies spring back when touched (about 10 minutes).
Make icings while cookies cool.
For Vanilla Icing/Ganache:
Heat heavy cream on low heat. Add white chocolate, corn syrup and vanilla. Stir until chocolate is smooth.
For Chocolate Icing/Ganache:
Heat heavy cream on low heat. Add chocolate and corn syrup. Stir until chocolate is smooth.
To Ice cookies:
Turn cookies upside-down (flat sides up), then spread vanilla icing over half of each.
Finish icing all the cookies with the vanilla icing, then ice the chocolate over other half of cookies.
Makes about 5 dozen cookies.
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