"Traditional black and white cookies are BIG and LOUD, not unlike the New Yorkers that made them famous." I became a huge fan of these in Boston at Mike's Pastry in the Italian District. (Like sugar cookies, these DO take a lot of work...but they are soooo delicious!)
Yield: About 8 very large cookies1 1/4 c. flour
1/3 c. butter, softened
1 egg
1/2 teaspoon vanilla extract
1/3 c. buttermilk
1/2 c. sugar
1/2 t. baking soda
1/2 teaspoon salt
1. Preheat oven to 350 degrees. Spray baking sheet with nonstick spray, or line with parchment paper.
2. In large mixing bowl, combine sugar and butter. Mix until fluffy. Add eggs and mix.
3. Add the salt, baking soda, and 1/3 of the flour and mix. Add the vanilla and 1/2 of the buttermilk and mix. Add 1/3 of the flour and mix. Add last amount of buttermilk and mix, followed by last portion of flour.
4. Spoon 1/4 c. portions onto trays, leaving space for cookies to spread while baking. Bake 12-15 minutes or until middle of cookies spring back to the touch. Cool completely.
Chocolate Ganache
I used this instead of the glaze that went with this recipe, and they turned out great!
1 c. chocolate chips (I mixed semi-sweet with milkd chocolate for a sassier flavor)
1 c. white chocolate chips
1/2 c. warm whipping cream
In 2 separate bowls, combine the whipping cream with the chips (1/4 c. in with each flavor) and whip by hand until smooth. If mixture is too runny, add more chips as needed until spreading consistency is reached. Spread chocolate on half of the bottom side of each cookie, then frost the other side with white (I did all the chocolate at once, then went back to do the white sides). Let the frosting set until firm to the touch. Store in an airtight container. These cookies keep for a few days, but are best on the first or second. Enjoy!
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