Black and White Cookies

Black and White Cookies
BLACK and White Cookies PHOTOS BY VANGIE BAGA-REYES

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

1. IN A MIXING bowl, combine butter, sugar, glucose, vanilla, coffee and egg.
2. ADD FLOUR, baking soda, salt and cocoa.
3. USING an electric mixer, beat mixture until blended.
4. ADD WHITE chocolate by hand. Beat again. Chill or freeze cookie dough until malleable. Preheat oven to 350°F while waiting for cookie batter to firm up.
5. SCOOP or form chilled cookie batter into one-inch balls.
6. ARRANGE in cookie sheets lined with baking parchment, leaving about two inches of space between cookies as allowance for spreading.
7. BAKE for 10 minutes or until surface appears to be dry.

 

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