Cook the Book: Black and White Cookies

Name: Cook the Book: Black and White Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 teaspoons baking powder; 454 grams cups cake flour; 567 grams cups confectioners sugar; 24 servings Cookies; 59 milliliters light corn syrup; 2 larges eggs; 347 grams 3/4 cups granulated sugar; 1 teaspoons lemon extract; 1 teaspoons salt; 16 Tbsps (2 sticks) unsalted butter, softened; 57 grams unsweetened chocolate, melted; 1 teaspoons vanilla extract; 2 Tbsps water; 237 milliliters whole milk

You can never have too many dessert recipes, so give Cook the Book: Black and White Cookies a try. This recipe serves 24. One portion of this dish contains roughly 5g of protein, 17g of fat, and a total of 457 calories. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up vanillan extract, chocolate, confectioners' sugar, and a few other things to make it today.

Instructions

Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350°F. Line 2 large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Whisk the flour, baking powder, and salt together in a medium bowl.

Ingredients you will need

Baking Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, 3 to 6 minutes. Beat in the eggs, vanilla, and lemon extract until combined, about 30 seconds, scraping down the bowl and beaters as needed.

Ingredients you will need

Lemon Extract

Vanilla

Butter

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Reduce the mixer speed to low and beat in one-third of the flour mixture, followed by half of the milk. Repeat with half of the remaining flour mixture, and the remaining milk. Beat in the remaining flour mixture until combined.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Blender

Scoop 1/4-cup mounds of batter onto the prepared baking sheets, spaced about 2 inches apart. Use the back of a spoon or your finger dipped in water to smooth the tops of the cookies.

Ingredients you will need

Mounds Bar

Water

Equipment you will use

Baking Sheet

Bake the cookies until the edges are just beginning to turn light golden brown, about 15 minutes, switching and rotating the baking sheets halfway through baking.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack and let cool completely, about 1 hour. Repeat with the remaining dough using cooled, freshly lined baking sheets.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Wire Rack

For the icings: Bring the corn syrup and water to a boil in a medium saucepan over medium-high heat.

Ingredients you will need

Corn Syrup

Water

Equipment you will use

Sauce Pan

Remove the pan from the heat and whisk in the confectioners' sugar and vanilla until smooth. Measure half of the icing into a separate bowl and whisk in the melted chocolate and 2 to 4 tablespoons of water as needed until the mixture is smooth and spreadable.

Ingredients you will need

Powdered Sugar

Chocolate

Vanilla

Icing

Water

Equipment you will use

Whisk

Bowl

Frying Pan

Place 2 large wire racks over parchment paper for easy clean up.

Equipment you will use

Baking Paper

Spread about 2 tablespoons of the chocolate icing over half of each cookie with a small spatula, then let sit on the wire racks until the icing has just set, about 15 minutes.

Ingredients you will need

Chocolate

Spread