Is this it? Cyn/Upstate NY: REC: Black and Whites- A buttery flavorful cookie recipe
Cyn/Upstate NY: REC: Black and Whites- A buttery flavorful cookie recipe>>>
Posted: Sep 11, 2005 12:54 PM
(edited by Marilyn to add a readable list; excellent suggestion, colleen)
1/2 cup semisweet choc chips
2 oz unsweetened chocolate
1 1/4 cups sifted all-purpose flour
3/4 tsp baking powder
1 cup (2 sticks) unsalted butter, at room temp.
1 cup sugar
1 1/2 tsp vanilla extract
1 lg egg, room temp
Black & Whites This is a crunchy cookie with alternating strips of vanilla and chocolate doughs.. They are wonderful with tea, coffee, or milk and last forever if stored in an airtight container. (The title of the book I got the recipe from says it all)
(Mar Note: left in the original list of ingredients just to see the goofiness that epicurious produced with the transfers)
Ingredients: = cup semi sweet chocolate chips 2 oz. Unsweetened chocolate 1 < cups sifted a.p. flour > tsp. Baking powder 1 cup unsalted butter, room temp. 1 cup sugar 1 = tsp. Vanilla 1 large egg at room temp.
1. Line a 9x5x3- inch loaf pan with waxed paper that overhangs the long sides.
2. Melt both chocolates and allow to cool.
3. Sift the flour and baking powder together into a small bowl and set aside
4. Using an electric mixer on medium speed, fream the butter, sugar, and vanilla in a med. Sized bowl until light and fluffy, about 2 minutes. Stop the mixer once ot twice to scrape the bowl. 5. Add the egg to the butter mixture and mix on high speed for several seconds. Scrap the bowl and mix on medium until blended, 5-8 seconds.
6. Add the dry ingredients and blend on medium speed until incorporated, 5-8 seconds.
7. Take one third of the dough (a scant cup) and place it in a small bowl.
8. Add the melted chocolate to the remaining two-thirds of the dough and mix until the dough is uniform in color, about 5 seconds.
9. Press half the chocolate dough (a generous cup) over the bottom of the loaf pan. Smooth the surface of the dough as much as possible. (I used a mini off set spatula)
10. Press the vanilla dough over the chocolate dough. Smooth the surface as much as possible. 11. Cover the vanilla dough with the remaining chocolate dough and cover the top with waxed paper. Refrigerate the dough overnight.
12. The next day, preheat the oven to 375 F. Line several cookie sheets with parchment paper or lightly grease them with butter or vegetable oil. 13. Lift the chilled dough out of the pan using the overhanging pieces of waxed paper. Remove the waxed paper and cut the dough lengthwise in half into two 9x2 = - inch strips.
14. Cut each strip crosswise into slices < inch thick. Place the slices 1 inch apart on the prepared sheets.( Dont place closer together of theyll glom into 1 giant cookie)
15. Bake until the vanilla strips are lightly golden. 12-15 minutes. They must be watched carefully during the last 5 min. so they wont burn (I found 12 minutes to be perfect)
16. Lift the paper from the sheets and place it on a counter or remove the cookies with a spatula and allow them to cool on a rack. (Wait 2-3 min. before removing or they fall apart)
Makes 72 cookies Source: The All-Butter Fresh Cream Sugar- Packed No Holds-Barred Baking Book Cant vouch for the they last forever statement as they tend to disappear in my house!
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