Black & White Cookies BEB & CI*

By mariannefeldman

http://www.browneyedbaker.com/black-and-white-cookies-recipe/
https://www.cooksillustrated.com/recipes/5397-black-and-white-cookies
For Frosting: use King Arthur Icing below instead-
https://www.kingarthurflour.com/recipes/black-and-white-cookies-recipe
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Draw 3" circles, use large scoop -yields (19) 4" cookies

Ingredients

• INGREDIENTS:
• For the Cookies:
• 4 cups cake flour (1 cup = 108-114gms, 4cups = 432-456gms
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, at cool room temperature
• 1 3/4 cups granulated sugar (12 1/4 oz) - use 1 1/2 cups instead
• 2 eggs, at room temperature
• 1/2 teaspoon vanilla extract - used 1 1/4 tsp double strength vanilla instead
• 1/4 teaspoon lemon extract - used 1/4 tsp lemon oil instead
• 1 cup milk
• For the Icing:
• 2 ounces unsweetened chocolate, finely chopped
• 1/3 cup water
• 1/4 cup light corn syrup
• 5 cups powdered sugar
• 1/2 teaspoon vanilla extract
• KA icing:
• VANILLA ICING
• 3 1/3 cups confectioners' sugar
• 3 tablespoons light corn syrup
• 3 tablespoons hot water
• 3/4 teaspoon vanilla extract*
• For the whitest icing (at the cost of reduced flavor), omit the vanilla
• CHOCOLATE ICING*
• 2 2/3 cups confectioners' sugar
• 3 tablespoons light corn syrup
• 3/4 teaspoon vanilla extract
• 1/4 cup hot water
• 1/4 teaspoon espresso powder, optional
• 3/4 cup semisweet or bittersweet chocolate (chips, or chunks), melted

Details

Adapted from cooksillustrated.com

Preparation

Step 1

BLACK AND WHITE COOKIES

yield: 20 to 24 cookies prep time: 15 minutes cook time: 40 minutes total time: 1 hour 30 minutes
Black and White Cookies are a New York City deli classic and not very difficult to make at home!
DIRECTIONS:
1. Make the Cookies: Adjust the oven racks to lower-middle and upper-middle positions and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

2. In a large bowl, whisk together the flour, baking powder and salt; set aside.

3. Beat the butter at medium speed for 30 seconds to loosen it up.
Keeping the mixer running, gradually add in the sugar and then gradually increase the speed to medium-high and beat until the mixture is light and fluffy, about 3 minutes.
Scrape down the sides of the bowl and add the eggs, vanilla and lemon extract. Beat at medium speed until combined, about 30 seconds.
Scrape down the sides and bottom of the bowl again.
With mixer on low speed, alternately add the flour in four additions and the milk in three additions (beginning and ending with flour), and mix until just combined.
Give the mixture a few final stirs with a rubber spatula to ensure all of the flour has been incorporated.

4. Use a ¼-cup measuring cup (or large scoop) to scoop mounds of dough onto the prepared baking sheets about two inches apart.
Using moistened fingers, gently press each mound of dough into a 2½-inch circle ( 3/8" thick).
Bake until the edges of the cookies are set and light golden brown, about 18 -
20 minutes.
Allow the cookies to cool for 2 minutes on the baking sheets, then remove to a wire rack to cool completely.

5. Making the Icings:**See KA below:
Melt the chocolate either in a medium bowl set over a small saucepan over barely-simmering water, or using the microwave on 50% power in 30-second increments; set aside.

6. In a medium saucepan over medium heat, bring the water and corn syrup to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate and whisk to combine.

7.Ice the Cookies: Place wire racks over wax paper to catch any drips.
Use a small offset spatula to spread about 2 tablespoons of the vanilla icing onto half of each cookie. The icing should move on its own when the cookie is tilted; use the spatula to scrape any excess from around the edges. If the vanilla begins to thicken too much, stir in a teaspoon of warm water at a time until the icing goes back to a smoother, looser consistency. Place the finished cookies on the wire racks and allow to set for at least 15 minutes.

8. Again using a small offset spatula, spread the chocolate icing on the half of each cookie, scraping any excess icing from around the edge of the cookies. If the chocolate icing thickens too much, place the bowl on a small saucepan of barely simmering water so that it can re-melt. If it's still too thick, you can add warm water, a teaspoon at a time, until it returns to the correct consistency. Place the finished cookies on the wire racks and allow to set for at least 1 hour.

9. The cookies can be stored in an airtight container at room temperature for up to 3 days. If you stack the cookies, be sure to place a piece of wax paper between layers.

(Recipe from Baking Illustrated)

**Use KA Icing:
To make the vanilla icing: Whisk together the confectioners' sugar, corn syrup, and hot water. For a nice vanilla flavor, add the vanilla; for the whitest icing, omit it.
Spread the icing over half of each cookie. Place them on a rack to set while you make the chocolate icing.
To make the chocolate icing: Combine the confectioners' sugar, corn syrup, vanilla, hot water, and espresso powder. stirring till smooth.
In the microwave, or in a pan set over very low heat, melt the chocolate.
Add the melted chocolate into the sugar mixture, stirring till well combined.
Spread the icing on the uncovered half of each cookie. You'll have a generous amount of icing, so don't be afraid to pile it on.
Set the cookies back on the rack, and allow them to rest for about 30 minutes, till the icing is set.
For best storage, wrap each cookie individually, in plastic wrap, and store at room temperature.