Black & White Cookies

Cuisinart original

These irresistible cookies are sure to be your new favorite, a step up from the standard diner version.

Yields

Makes about 45 cookies

Ingredients

Cookies:

1½ cups unbleached, all-purpose flour

1½ cups cake flour, not self-rising

1 teaspoon baking soda

1 teaspoon kosher salt

½ teaspoon lemon zest

1 cup buttermilk

1 teaspoon pure vanilla extract

12 tablespoons (1½ sticks) unsalted butter, melted and cooled to room temperature

1-1/3 cups granulated sugar

2 large eggs

Icing:

3 cups confectioners’ sugar, sifted

3 tablespoons light corn syrup, divided

¾ teaspoon pure vanilla extract

¼ cup water, plus additional tablespoons if necessary, divided

4 ounces bittersweet chocolate, chopped, melted and cooled to room temperature

Nutritional information

Nutritional analysis per cookie: Calories 157 (28% from fat) • carb. 27g • pro. 2g fat 5g • sat. fat 3g • chol. 20mg • sod. 105mg calc. 12mg • fiber 0g

Instructions

In a small bowl, combine the flours, baking soda, salt and zest; reserve. In a measuring cup, combine the buttermilk and vanilla extract; reserve.

Put the butter into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 5 until creamy, about 1 minute. With the mixer running on Speed 3, gradually add the sugar. Increase to Speed 8 and mix until light, about 2 minutes. Scrape the entire bowl well. With the mixer running on Speed 3, add the eggs, one at a time. Mix until fully incorporated, about 2 minutes. Scrape the bowl well.

Reduce to Speed 1 and add ⅓ of the dry ingredients. Once almost fully combined, add half of the buttermilk mixture. Repeat with the dry and wet ingredients, scraping the entire bowl as necessary. End with the final third of the dry. Chill dough for at least one hour.

When ready to bake, preheat oven to 350°F. Line two baking sheets with parchment paper; reserve.

Using a small cookie scoop (1½ tablespoons or a #40 ice cream scoop), measure the chilled dough and place on a cookie sheet, leaving about 2 inches between each cookie. Bake until edges of the cookies are lightly golden, about 10 to 15 minutes.

While cookies are baking, make the icings. Put the sifted confectioners’ sugar, 2 tablespoons of the corn syrup, vanilla extract and ¼ cup water in the bowl of the Cuisinart® mixer. Attach the chef’s whisk. Begin mixing by slowly increasing to Speed 5 until ingredients are smooth and incorporated. Using a small offset spatula, ice half of each cooled cookie.

Add cooled chocolate, 1 tablespoon of corn syrup and 1 tablespoon of water to remaining icing. Mix at Speed 5. If necessary, add additional water 1 tablespoon at a time until smooth and glossy. Spread chocolate icing on the other half of each cookie.

Allow cookies to set before serving.