Black and White Cookies
Slightly Adapted from America’s Test Kitchen
1 3/4 c. flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
10 tbsp. unsalted butter, softened
1 c. sugar
2 tsp. vanilla extract
1/3 c. sour cream
5 c. powdered sugar, sifted
7 tbsp. whole milk, divided
2 tbsp. corn syrup
1 tsp. vanilla extract
3 tbsp. cocoa powder, sifted
1. Line two baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda and salt in a bowl.
3. Using electric mixer, beat butter and sugar until pale and fluffy, about 2 minutes.
4. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with sour cream in 2 additions, scraping down the sides of the bowl as needed.
5. Refrigerate dough for 30 minutes, covered with plastic wrap. Heat oven to 350 degrees.
6. Roll dough into balls the size of ping pong balls (about 1 1/2 inch diameter). Place well spaced on prepared cookie sheets and bake for about 15 minutes, rotating pans midway through.
7. Let cookies cool several minutes on sheets and transfer to wire racks to cool completely (about 1 hour).
8. Flip cookies so that you’ll be spreading the glaze on the bottom of each cookie. To make glaze, whisk powdered sugar, 6 tbsp. milk, corn syrup and vanilla extract. Take out 1 c. of mixture and place into a second bowl.
9. To the second bowl, add cocoa powder and remaining 1 tbsp milk. Whisk to combine.
10. Spoon vanilla glaze onto half of each cookie and spread to cover the half. After the vanilla side is completed, start with the chocolate (start with the cookies who’s vanilla part is already dry).
11. Let cool at room temperature at least 1 hour (I’d store them at least 3 before transporting).