Classy Tuxedo Black and White Cookies

So today, we are making black and white cookies. This is one of my favorite kind of cookies. I love that it has both chocolate and vanilla icing. It’s cakey, chewy, soft, and just all around delicious. I baked these for Kris to take to work, and she said they disappeared! These are the perfect classic cookie to take to any event, or just enjoy with your family. I promise they will be devoured!

Here’s the video of how I made these cookies, and if you want to skip ahead for a more detailed recipe, check out the instructions below the video.  Thanks for watching!

Ingredients:

• Cookie Ingredients:
  • 3/4 cup of butter
  • 1-1/2 cups of sugar
  • 2 eggs (room temperature)
  • 2-1/2 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2/3 cup buttermilk
  • 1 tsp vanilla
  • 1 Tbsp fresh lemon juice
• Chocolate Icing:
  • 1/2 cup heavy cream
  • 1 cup chocolate chips (semi-sweet or dark)
  • 1 Tbsp corn syrup
  • 1/2 tsp vanilla
  • 1 tsp butter
• White Icing:
  • 1-1/2 cups powdered sugar
  • 2 Tbsp corn syrup
  • 1/4 tsp vanilla
  • 4 Tbsp heavy cream

Directions:

• For the cookies, Preheat the over to 350.
• Add butter and sugar to the bowl of your stand mixer and cream together. Add two room-temperature eggs one at a time while mixing. Mix until well combined.
• In a separate bowl, combine your dry ingredients (flour, salt, and baking soda) and mix together.
• In another bowl, mix your wet ingredients (buttermilk, lemon, and vanilla).
• Add the wet and dry ingredients in alternating batches to the butter and sugar mixture in your stand mixer. Mix until combined.
• Grease a baking sheet and place rounded dough balls on your pan leaving enough room for them to expand while baking and not touch each other.
• Using water, wet your hand and pat the dough balls into flattened cookie shapes on the pan.
• Bake at 350 degrees Farenheight for 13-15 minutes, or until golden brown around the edges.
• While the cookies are baking, prepare the chocolate and white icings.
• Remove from oven, transfer to a cooling rack, and allow to cool completely before icing.
• For the chocolate icing: Add the heavy cream to a microwave-safe bowl and microwave for 1 minute. Add the chocolate chips to the warm cream and let it sit for 2-3 minutes to warm up the chocolate. Add the corn syrup and vanilla, and mix until well combined. Add a little bit of butter to make this nice and shiny when you coat the cookies. Make sure to stir that butter in.
• For the Vanilla Icing: Add your powdered sugar, corn syrup, vanilla, and heavy cream to a bowl. Mix well.
• Finishing the Cookies: After the cookies are cooled, ice them with the frosting. I start with the white side first because it was easier for me to overlap the chocolate after the white side was done, but you do whatever works best for you.

Thanks for checking out this recipe! I hope you try it out and enjoy these tasty black and white cookies. Let me know what you think in the comments below. And be sure to check out my YouTube channel for more recipes!