Black and White Cookie
You can never have too many dessert recipes, so give Black and White Cookie a try. One serving contains 579 calories, 9g of protein, and 20g of fat. This recipe serves 12 and costs 67 cents per serving. A mixture of all purpose flour, water, powdered sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. 1959 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Created by Diane. With a spoonacular score of 36%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Duff's Black and White Cookie, Black & White Cookie Cake, and Black and White Cookie Ice Cream Sandwiches.
Servings: 12
Ingredients:
2½ cups all purpose flour
1 teaspoon baking powder
1 cup butter (room temperature)
2½ cups cake flour
¼ cup melted chocolate (60% cacao)
1 tablespoon corn syrup
4 eggs
1¼ cups milk
2 cups powdered sugar
1¾ cup sugar
1 tablespoon unsweetened cocoa
1 teaspoon clear vanilla extract
2 teaspoons vanilla extract
2 tablespoons hot water
Equipment:
offset spatula
baking sheet
plastic wrap
Cooking instruction summary:
Beat butter with sugar until smooth and fluffy.Mix in eggs one at a time.Add in milk and vanilla and mix until completely blended.Blend in flours and baking powder.Pour ½ cup batter for each cookie onto parchment lined baking sheet and spread to 5 inch round with small offset spatula.Bake for 15 minutes at 375 degrees.Don't brown cookies.Allow cookies to cool on baking sheet completely. They will not transfer easily, they are a cake like cookie.Mix all ingredients together until they are smooth and creamy.If you mix this before the cookies are ready to be iced, lay plastic wrap over icing allowing it to touch icing, so the icing doesn't crust and get hard.Spread half the cookie with icing, drip a line down the middle to separate the cookie in half.Smooth the icing and allow the excess to drip off and add the chocolate icing after 5 minutes so it has time to set up and not mix with the chocolate icing.Mix all ingredients together until smooth.Add more water a ¼ teaspoon at a time as needed to achieve the consistency you can spread easily.Apply the icing with a small offset spatula and smooth over half the cookie.
Step by step:
1. Beat butter with sugar until smooth and fluffy.
2. Mix in eggs one at a time.
3. Add in milk and vanilla and mix until completely blended.Blend in flours and baking powder.
4. Pour ½ cup batter for each cookie onto parchment lined baking sheet and spread to 5 inch round with small offset spatula.
5. Bake for 15 minutes at 375 degrees.Don't brown cookies.Allow cookies to cool on baking sheet completely. They will not transfer easily, they are a cake like cookie.
6. Mix all ingredients together until they are smooth and creamy.If you mix this before the cookies are ready to be iced, lay plastic wrap over icing allowing it to touch icing, so the icing doesn't crust and get hard.
7. Spread half the cookie with icing, drip a line down the middle to separate the cookie in half.Smooth the icing and allow the excess to drip off and add the chocolate icing after 5 minutes so it has time to set up and not mix with the chocolate icing.
8. Mix all ingredients together until smooth.
9. Add more water a ¼ teaspoon at a time as needed to achieve the consistency you can spread easily.Apply the icing with a small offset spatula and smooth over half the cookie.
Nutrition Information:
covered percent of daily need
