Black and White Cookies are an elegant alternative to sparklingly sweet sugar soft sprinkled biscuits. I like to make my Black and White Cookies using only dark chocolate. I find using white chocolate can make these cookies a little too sweet. Using just dark choclate I think makes the perfect balance.
|Black and White Cookies|
- 1.5 cups of Shortening or butter (I like to use Stork)
- 2 cups of sugar
- 4 eggs
- 1 teaspoon of vanilla
- 5 cups of flour in the mixture, plus set aside 1/2 cup for rolling out the dough later
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- 2 Cups of Dark Chocolate Chunks
- Cream the butter. I soften (but not melt!) it first in the microwave before I put it in the mixing bowl. Add the sugar, eggs and vanilla.
- Add the flour, baking powder and salt.
- It will be gooey. I appreciate that most cookie dough pulls away from the mixer side and this one doesn’t. But trust me, it’s okay and will turn out fantastic.
- Place a piece of parchment on your counter and tip the mixture onto the parchment. Wrap it up tightly and store in the fridge for an hour.
- After an hour, take it out and add a generous heap (1/3 cup or so) of flour and knead the dough together until it’s pliable like playdough. If it’s still sticky, keep adding flour until it feels ready to roll.
- Roll it out about 1/4 inch thick and cut into desired shapes.
- Bake it for about ten minutes. I prefer them to be undercooked and ‘bendable’ rather than jaw breakers!
- While they bake, break up your chocolate into chunks and place in a deep, microwavavble bowl. Place in the microwave on medium for 4 minutes, stir with a wooden spoon every minute.
- When your cookies are ready, allow them to cool before you dip half of each cookie in the chocolate.
- Allow each half-coated cookie too cool slightly on a wire wire. Eat straight away or place in your fridge until later!