I seek balance in life. And by balance I mean, I want to have my cake and eat it all of it! I want my hair to be curly on Saturday and straight on Sunday no matter that the heat index is reading. And I’m still trying to figure out how to stuff my wide feet into my dream pair of somewhat narrow Manolos.
Cake, hair and Manolos – all the important things in life. In the meantime, I will settle for the epitome of a balanced cookie – the black and white.
And I’m not talking about some of those store-bought kinds that are wrapped in mysterious plastic with glaze that’s as hard as a rock. I mean the homemade kind – made with your blood, sweat and tears. Well, no blood, sweat and tears actually. Instead a cakey cookie and a couple of goopey glazes. When they come together, I promise you’ll do a happy dance.
Since this was only my second B&W cookie ever, I wasn’t sure how to eat it. First I had a bite of just chocolate. Then I had a bite of just vanilla.
But it wasn’t until I had a bite of both that it felt, well…perfect.
Black and White Cookies
For the Cookies
1 cup (140 g) all purpose flour
1 cup (130 g) cake flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons (90 ml) whole milk
1 teaspoon vanilla extract
Grated zest of 1/2 lemon preferably organic
1/2 cup (4 ounces/115 g) unsalted butter, at room temperature
2/3 cup (130 g) granulated sugar
2 large eggs, at room temperature
For the Icings
2 cups plus 2 tablespoons (250 g) powdered sugar, or more if needed
2 teaspoons plus 2 teaspoons light corn syrup
1/2 teaspoon freshly squeezed lemon juice
1 teaspoon vanilla extract
3 tablespoons (45 ml) water, or more if needed
3 tablespoons (20 g) unsweetened Dutch-process cocoa powder
To make the cookies, preheat the oven to 375 degrees and position racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper or silicone baking mats.
In a small bowl, whisk together all purpose and cake flours, baking powder, and salt and set aside. In another small bowl, mix together milk, 1 teaspoon vanilla and lemon zest and set aside.
In a stand mixer fitted with the paddle attachment, beat together butter and granulated sugar on medium speed until light and fluffy (about 5 minutes). Beat in eggs one at a time. Stir in half of the flour mixture followed by the milk mixture followed by the remaining flour mixture until the batter is just combined.
Using a small ice cream scoop, drop rounds of batter onto the prepared cookie sheet, leaving about 2 inches in between each cookie. Bake for about 15 minutes or until the cookies feel just set in the center. Make sure to rotate the sheets in the oven halfway through baking. Let the cookies completely cool on the baking sheets.
While the cookies are cooling, to make the icing, whisk together 2 cups (225 g) powdered sugar with 2 teaspoons corn syrup, lemon juice, 1 teaspoon of vanilla and water until smooth in a medium bowl.
Transfer half of the mixture to a small bowl and whisk in the cocoa powder and remaining 2 teaspoons of corn syrup to make the "black" icing. If the icing is too thick to spread, add up to 2 more water (but it should not be too thin). Whisk the remaining 2 tablespoons of powdered sugar into the white icing. (Make sure both icings are the same consistency.)
With a small icing spatula or a butter knife, spread white icing on one half of the bottom/flat side of each cookie and the black icing on the other half. Let the icing set for a few minutes before serving.