Growing up, one of my absolute favorite weekend traditions was going to a book store or coffee shop with my mom and splitting a Black and White cookie. It was a special treat reserved for those days, and I honestly forgot they even existed until a random craving this weekend. I figured they couldn’t be TOO tough, so I tried ’em out — shockingly simple, and possibly better than the original!
You will need:
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup buttermilk
1/2 tsp vanilla
1/3 cup unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 cups confectioners’ sugar
1 tbsp clear corn syrup
3 tbsp water (approx., but may need more)
1/4 tsp vanilla
1/4 cup cocoa powder
Preheat your oven to 350°F. Sift together flour, baking soda and salt in medium bowl. Beat butter and sugar together in a large mixing bowl for about 3 minutes, or until it’s evenly distributed. Add egg, and beat until blended. Gradually beat in flour mixture 3/4 cup at a time, alternating with buttermilk between each cup of flour, and mix until smooth. Add vanilla and combine.
Spoon batter in 1/4 cup size (i used a standard ice cream scoop for this, which was perfect) onto a prepared baking sheet. Bake for about 13-14 minutes, or until the tops spring back when touched. Place on a cooling rack, and allow to cool completely before icing.
Stir together powdered sugar, corn syrup, vanilla, and 1 1/2 tbsp of water in bowl until smooth. Icing should be fluid enough to spread but firm enough to hold it’s shape loosely. Place half of mixture into separate bowl and add cocoa powder, and remaining water bit by bit until it is the same consistency as the white icing. If the icing is too runny, add more powdered sugar until it is smooth and spreadable.
Turn cooled cookies flat side up, and spread icing with pastry spatula or butter knife, or my preferred method, piping it on with a round tip (this has proven to make the prettiest cookie, but it all tastes the same in the end!)– white over one half, chocolate over the other. The icing will not set completely solid, but it will dry enough to wrap ’em up… if they last that long!