Homemade cookies are always a winner. But if you’re short on time and you still want to serve something special and delicious for your kids this rainy season, try this recipe for Black and White Cookies.
It’s easy to do and takes less than 30 minutes. It’s also a great make-ahead dessert. The dough balls can be made ahead of time and be stored in the refrigerator before baking.
It has no nuts, just dark chocolate cookie dough studded with white chocolate chips.
“These cookies offer a new texture —chocolate with chocolate,” says chef Dorothy MJ Ferreria. “They’re chewy, not crispy. The usual chocolate cookies would have nuts and chocolate chips only.”
The glucose makes the cookies chewy, adds Ferreria, who holds private cooking, baking and cake-decorating tutorials (tel. 9618682). You can use any white chocolates chopped into pieces. Or, better yet, white chocolate chips that are available in major supermarkets.
Black and White Cookies
6 tablespoons butter
1 cup white sugar
1 tbsp glucose
1 teaspoon vanilla extract
1 tsp coffee powder
1 whole egg
1 1/3 c sifted all-purpose flour
1/3 c sifted cocoa
1/2 tsp sifted baking soda
1/4 tsp fine salt
2 c white chocolate, chopped (or white chocolate chips)
E-mail the author at vbaga@inquirer.com.ph
