Black and White Cookies

Versión en español

The past down friends are special friends, the best friend of my husband falls into that category, I have known him for 17 years … and this weekend came to visit us and asked me to make him cookies. I made these very gringo cookies. They are in between cookies and cake, the glace is chocolate and vanilla, making them irresistible, at least for me. They are always huge, at our favorite deli here in Houston are the size of a tea plate. These I made were 10cm in diameter or so. They are perfect if you like soft cookies as my friend Pancho. I use cornstarch and all-purpose flour to replace the cake flour called on the original recipe since I know cake flour can be difficult to find in Chile.

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Black and white cookies

for 12 large cookies
Ingredients:

• 1 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 115 grams of butter at room temperature
• 1 cup sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1/2 cup milk

Directions:

1. Preheat oven to 375F or 190C.
2. In a bowl, mix the flour, cornstarch, baking powder, and salt. Stir well with a fork.
3. In another bowl with a mixer, beat the butter until creamy. Add sugar and continue beating until pale, about 3 minutes. Add the egg and vanilla. Beat well.
4. Add half of the flour mixture, beat to start incorporating and add the milk and finish with the remaining flour. You will get a relatively soft dough, like cake batter.
5. With an ice cream scoop place six large mounds (see photo) of dough into a greased tin or covered with a Silpat or parchment paper. Flatten slightly with wet fingers.
6. Bake for 20 minutes, rotating the tin after the first 10 minutes. They will spread a little in the oven. They are ready when they are just beginning to brown at the edges.
7. Allow cooling in the tin for 5 minutes before moving to a rack to cool completely.

For glace,

• 1 1/2 cup powdered sugar
• 1/4 cup whipping cream
• 1/8 teaspoon vanilla
• 60 grams of chopped semisweet chocolate

Melt chocolate in a double boiler.
In a bowl sift the icing sugar, add the cream and vanilla, stir. Separate half and add to the melted chocolate and, if too thick add one teaspoon milk mix and stir well.
Cover the cooled cookies half with one color and the other half with the other, let the glaze set about 15 minutes. Serve.
They can be stored up to 3 days in an airtight tin.

Recipe adapted from Annie’s Eats.