Black & White Cookies
Yield: 20 Large Cookies Prep Time: 15 min Total Time: 2hr
This delicious fluffy cookie is one of my favorites. They have a soft inside and a delicious sweet icing, with half vanilla and half chocolate icing you get the best of both worlds!
2 1/2 sticks butter, room temperature
2 cups sugar
2 large eggs
4 teaspoons vanilla
2/3 cups full-fat sour cream
3/4 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon baking soda
4 cups all-purpose flour
5 1/2 cups powdered sugar
1 cup plus 2 tablespoons milk, divided
2 tablespoons corn syrup
1 teaspoon vanilla
1/2 teaspoons salt
3 tablespoon dark cocoa powder
Preheat the oven to 350°F and line a large cookie sheet with parchment paper.
In a medium bowl mix together flour, baking soda, baking powder, and salt. Set aside.
In the large bowl of a stand mixer add softened butter and sugar and mix on medium-high until light and fluffy, about 2 min.
Add vanilla, sour cream, and eggs and mix until combine. Scrape down the sides of the bowl as needed.
Reduce the mixer to low speed and slowly add the dry ingredients. Mix until just combined. Do not over-mix. The batter will be thick and slightly sticky.
Drop mounds of about 1/4 cups onto the prepared cookie sheet about 4 inches apart. I can usually fit 6 on a sheet.
Bake cookies for 15-17 minutes, they should be golden around the edges and slightly doughy in the center. Do not overbake, the cookies will be dry.
While the cookies are baking prepare the frosting. In a large bowl with a handheld mixer, mix powdered sugar, corn syrup, vanilla, and 1 cup milk.
Remove a little less than half of the frosting and place in a medium bowl, add cocoa powder, and the remaining 2 tablespoons of milk.
When cookies are cooled, turn over and frost half of the bottom of the cookie with the vanilla frosting. After frosting with vanilla frosting place cookies in the fridge for 10 minutes to set the frosting.
Remove cookies from the fridge and frost the other half with chocolate frosting. Let the frosting set and enjoy!
Cookies can be stored in an airtight container for up to 3 days.
The frosting should look slightly glossy, if not, add more milk.
Make sure you frost the bottom of the cookie, it is the flat side and will frost easily without crumbling.
This recipie can be cut in half, to make 10 cookies.