The first time I laid eyes on a traditional black and white cookie, I was captivated by its charming simplicity. But as an innovative chef, I couldn’t resist the urge to elevate this classic treat. Armed with my new sous-vide precision cooker and a few cutting-edge ingredients, I embarked on a journey to create a black and white cookie that combines nostalgia with modern flair.
### Ingredients
**For the Cookie:**
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 1 teaspoon pure vanilla extract
– 1/4 cup whole milk
**For the Chocolate Glaze:**
– 1 cup powdered sugar
– 2 tablespoons cocoa powder
– 2 tablespoons water
– 1 teaspoon corn syrup
**For the Vanilla Bean Glaze:**
– 1 cup powdered sugar
– 2 tablespoons whole milk
– 1 teaspoon vanilla bean paste
### Instructions
Prepare your workspace and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper, ensuring that you have a clean area to work on.
In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set this dry mix aside as you turn your attention to the wet ingredients.
In a separate bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3-5 minutes. This is where the magic begins! Add in the egg and vanilla extract, mixing until well combined.
Gradually incorporate the dry ingredients into the wet mixture, alternating with the milk. Start and finish with the flour mixture. Stir until just combined; do not overmix.
Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread, so give them room to breathe!
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. While the cookies cool on a wire rack, it’s time to prepare the glazes.
For the chocolate glaze, whisk together the powdered sugar, cocoa powder, water, and corn syrup in a bowl until smooth. If it’s too thick, add a tiny bit of water until you reach a pourable consistency.
For the vanilla bean glaze, combine the powdered sugar, whole milk, and vanilla bean paste in another bowl. Mix until you achieve a smooth consistency.
Now comes the fun part! Once the cookies have cooled completely, dip half of each cookie in the chocolate glaze and the other half in the vanilla bean glaze. Allow any excess glaze to drip off before placing them back on the wire rack.
For a modern twist, use a food injector to add a dollop of whipped cream infused with vanilla bean inside the cookies. Not only does this add a delightful surprise, but it also elevates the overall flavor profile.
Let the glazes set for about 30 minutes before serving.
### Enjoy!
These Modern Black and White Cookies are not only visually stunning but also a delightful combination of flavors. Each bite delivers a soft, cake-like texture paired with the rich chocolate and fragrant vanilla glazes, making them a perfect treat for any occasion. Embrace your inner chef and enjoy this innovative twist on a timeless classic!