Growing up, traditional black and white cookies - half chocolate glazed and half vanilla glazed - were one of my favorite kinds of cookies (second to tri-colored rainbow cookies, of course). They're actually relatively straightforward to make at home, as well, and quite a rewarding treat. I have to admit I am partial to the chocolate glazed side of the cookie, so much so that next time I make them, I might just have to make the cookie itself chocolate. I'm a big fan of the bakery Baked, right here in Brooklyn for their reasonably priced but delicious baked goods from cakes to cookies to cupcakes, so I was thrilled to find a recipe for black & white cookies in the Baked Explorations cookbook last weekend. A batch of cookies mades between 14-18 nice large black and white cookies which are a rewarding treat to eat at home and to share with friends and coworkers. I got a lot of compliments on these!
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 sticks of unsalted butter, cool
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 T pure vanilla extract
1 T freshly grated lemon zest
3 3/4 cups confectioners' sugar
4 to 5 T whole milk
3 T heavy cream
2 tsp pure vanilla extract
1/2 cup plus 2T dark unsweetened cocoa powder
Preheat the oven to 350. Line three baking sheets with parchment paper. In a large bowl, mix the dry ingredients for the cookies (flower, baking powder, baking soda and salt). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, about two minutes. Add the eggs and the yolk, one at a time and mix. Add the flour mixture in three parts, alternating with the buttermilk (ending with the last flour addition). Add the vanilla and scrape down the bowl; add the lemon zest and mix.
Using a 1/4 cup scoop, drop the dough on the prepared baking sheets (beware, it will expand). You should fit about six cookies on a baking sheet. Be sure to space them apart to give them some room to spread and "grow."
Bake for 17 minutes, baking each sheet one at a time. Edges should be lightly browned. I found that the 17 minute time was pretty much right on the money. Allow to cool completely before frosting.