Chocolate Chip Black And White Cookies Recipe

Chocolate Chip Black And White Cookies Recipe
(Makes 20 huge cookies)

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Ingredients

• Ingredients for Cookies:
• 4 cups cake flour, equivalent to 16 ounces
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup butter (equivalent to 2 sticks)
• 1 and 3/4 cups white sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon lemon extract
• 1 cup whole milk
• 3/4 cups miniature semi-sweet chocolate chips
• Ingredients for Icings:
• 1/3 cup water
• 1/4 cup light corn syrup
• 1/2 teaspoon vanilla extract
• 5 cups powdered sugar, equivalent to 20 ounces
• 2 ounces unsweetened chocolate, chopped
• 2 to 4 teaspoons water

Directions

• Directions for Cookies:
• Preheat the oven to 375 degrees F.
• In large bowl, whisk together the cake flour, baking powder, and salt.  Set aside the dry ingredients.
• In another large bowl, cream the butter and sugar. (About 3 to 6 minutes.)
• Mix the eggs, vanilla extract, and lemon extract into the butter and sugar. These are the wet ingredients.
• Into the wet ingredients, mix in the dry ingredients and milk. Alternate between dry and milk a few times as you go. (Note, the batter will be very sticky and resemble a cake batter.)
• Stir in the miniature chocolate chips.
• Using a 1/4 measuring cup, scoop out dough, then ever so slightly flatten and spread out with your fingers.
• Bake them four to a tray in the preheated oven for about 15 minutes or until slightly browned on the edges.
• Allow them to cool for about 10 minutes and then transfer them to a cooling rack.  Make sure the cookies have cooled completely before icing them (otherwise the icing will melt off of the cookies).
• Directions for Icings:
• In a medium saucepan, over Medium heat, bring the 1/3 cup of water and corn syrup to a boil.  
• Remove it from the heat and whisk in the vanilla extract and powdered sugar.
• In a medium bowl, melt the chocolate in the microwave in 30 second increments and stirring in between sessions.
• Transfer 1/2 of the icing into a bowl and set it aside. This is the vanilla icing. (I use my kitchen scale for this to make sure it’s even.)
• Take the remaining 1/2 portion of the icing and whisk in the melted chocolate and 2 to 4 teaspoons of water. Use as much water as needed until the icing is smooth and spreadable. This is the chocolate icing.
• Spread the chocolate icing over half of each cookie. I spread it on the BOTTOM of each cookie, i.e. the flat side, using a little spatula.
• Let the chocolate icing set (about 15 minutes).
• Spread the vanilla icing over the other half of each cookie and let them sit until the icing has hardened.

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