Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
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 large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. Beat in the vanilla extract, lemon juice, and lemon zest.
6. Gradually mix in the dry ingredients until just combined.
7. Fold in the white chocolate chips.
8. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden brown.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11. Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
12. Dip half of each cookie into the melted chocolate and place them back on the wire rack to set.
13. Melt the white chocolate chips in a separate microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
14. Drizzle the white chocolate over the chocolate-dipped half of each cookie.
15. Allow the chocolate to set before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 180
Fat: 9g
Saturated Fat: 5g
Cholesterol: 30mg
Sodium: 40mg
Carbohydrates: 24g
Fiber: 1g
Sugar: 17g
Protein: 2g
Substitutions for ingredients:
- You can use milk or dark chocolate chips instead of semi-sweet chocolate chips.
- You can use lemon extract instead of lemon juice and zest.
Variations:
- Add 1/2 cup of chopped nuts, such as almonds or pecans, to the cookie dough.
- Use orange juice and zest instead of lemon for a different citrus flavor.
- Add 1/2 teaspoon of cinnamon to the dry ingredients for a spiced twist.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth and creamy texture.
- Use freshly squeezed lemon juice and zest for the best flavor.
- Dip the cookies in the chocolate at an angle to create a diagonal line between the white and chocolate sections.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookies do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Sprinkle the cookies with chopped nuts or additional lemon zest for extra flavor and texture.
Pairings:
Serve the cookies with a cup of hot tea or coffee for a cozy treat.
Suggested side dishes:
The cookies are a sweet treat on their own and do not require any side dishes.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough in the refrigerator for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to use clean and sanitized equipment and wash your hands before handling food.
Food history:
Black and white cookies are a classic New York City treat that originated in the early 1900s. The cookies are typically vanilla flavored and half-dipped in chocolate and vanilla icing.
Flavor profiles:
The cookies have a sweet and tangy lemon flavor with a rich chocolate finish.
Serving suggestions:
Serve the cookies as a dessert or snack.
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