Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
Special equipment needed:
- 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, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Mix in the red food coloring and vanilla extract.
6. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, until a dough forms.
7. Fold in the white chocolate chips.
8. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
9. Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
10. Let the cookies cool on the baking sheets 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 between each interval, until smooth.
12. Dip half of each cookie into the melted chocolate and place them back on the wire rack to set.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe makes about 24 cookies.
Nutritional information:
Calories: 250
Fat: 13g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 100mg
Carbohydrates: 32g
Fiber: 1g
Sugar: 21g
Protein: 3g
Substitutions for ingredients:
- You can use regular milk instead of buttermilk.
- You can use milk chocolate chips instead of white chocolate chips.
Variations:
- Add chopped pecans or walnuts to the dough for a crunchy texture.
- Use dark chocolate chips instead of semi-sweet chocolate chips for a richer flavor.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar to ensure a smooth batter.
- Don't overmix the dough to prevent tough cookies.
- Use a cookie scoop to ensure even-sized cookies.
- Let the cookies cool completely before dipping them in the melted chocolate to prevent the chocolate from melting off.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
These cookies are best served at room temperature and do not need to be reheated.
Presentation ideas:
Arrange the cookies on a platter and sprinkle powdered sugar over them for a festive touch.
Garnishes:
Sprinkle crushed candy canes over the melted chocolate for a peppermint twist.
Pairings:
Serve these cookies with a glass of cold milk or hot cocoa.
Suggested side dishes:
These cookies are a sweet treat on their own and do not need any side dishes.
Troubleshooting advice:
- If the cookies are spreading too much, 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 pasteurized eggs to prevent the risk of salmonella.
Food history:
Black and white cookies are a classic New York City treat that originated in the early 1900s. The red velvet twist on this recipe adds a festive touch.
Flavor profiles:
These cookies have a rich chocolate flavor with a hint of tanginess from the buttermilk and a sweet white chocolate crunch.
Serving suggestions:
Serve these cookies as a dessert or snack during the holiday season or any time of year.
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Taste: Rich, Sweet, Creamy, Chocolatey, Moist