Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup confectioners' sugar
- 2 tablespoons hot water
Special equipment needed:
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a separate large bowl, cream together the butter and granulated sugar with an electric mixer until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually mix in the flour mixture and milk, alternating between the two until fully incorporated.
6. Divide the batter in half and mix the cocoa powder into one half.
7. Drop spoonfuls of the batter onto the prepared baking sheets, alternating between the vanilla and chocolate batter to create a black and white pattern.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes approximately 24 cookies
Nutritional information:
Per cookie:
Calories: 130
Fat: 5g
Carbohydrates: 20g
Protein: 2g
Sodium: 70mg
Sugar: 12g
Substitutions for ingredients:
- Whole milk can be substituted with any type of milk or non-dairy milk.
- Unsweetened cocoa powder can be substituted with Dutch-processed cocoa powder.
- Confectioners' sugar can be substituted with granulated sugar.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use food coloring to create different colored cookies.
- Add lemon or orange zest to the batter for a citrusy twist.
Tips and tricks:
- Make sure the butter is at room temperature before creaming it with the sugar to ensure a smooth batter.
- Use a cookie scoop or spoon to ensure evenly sized cookies.
- To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cookies, place them in a 350°F (180°C) oven for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter or cookie jar for a classic presentation.
Garnishes:
Dust the cookies with confectioners' sugar or drizzle with melted chocolate for a decorative touch.
Pairings:
Serve the cookies with a glass of milk or hot chocolate for a classic pairing.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of ice cream for a decadent dessert.
Troubleshooting advice:
- If the cookies are too dry, add a splash of milk to the batter.
- If the cookies are too flat, chill the dough before baking.
- If the cookies are too cakey, reduce the amount of flour in the recipe.
Food safety advice:
Make sure to properly store the cookies to prevent any contamination.
Food history:
Black and white cookies are a classic New York City treat, with origins dating back to the early 1900s.
Flavor profiles:
These cookies have a sweet and buttery vanilla flavor, with a rich chocolatey twist.
Serving suggestions:
Serve these cookies as a sweet treat for any occasion, from a casual gathering to a formal event.
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