The classic black and white cookie takes on a new life in this avant-garde dessert that combines the comforting nostalgia of a bakery favorite with the sophisticated notes of lavender. This recipe is inspired by my travels through the French countryside, where I discovered the enchanting flavors of lavender in desserts. The rich chocolate and the subtle floral hint create a delightful contrast that is both unexpected and extraordinary.
Ingredients
- For the Cookies:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup whole milk
- For the Chocolate Glaze:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil
- For the Lavender Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk (adjust for consistency)
- 1 teaspoon dried culinary lavender (finely chopped)
Instructions
Start by preheating your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, beat the softened butter and granulated sugar together until light and fluffy. This process should take about 3-4 minutes, creating a creamy base for your cookies.
Add the egg and vanilla extract to the butter mixture, beating until well combined. Gradually mix in the dry ingredients, alternating with the milk. Begin and end with the flour mixture. Stir until just combined; be careful not to overmix.
Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each ball slightly with the palm of your hand.
Bake in the preheated oven for about 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies are cooling, prepare the chocolate glaze. Melt the chocolate chips and coconut oil together in a microwave-safe bowl in 30-second intervals, stirring in between until the mixture is smooth.
Once melted, dip the top half of each cooled cookie into the chocolate glaze, allowing any excess to drip off. Place them back on the wire rack to set.
Next, create the lavender glaze by mixing the powdered sugar with 1 tablespoon of milk in a small bowl. Add the finely chopped culinary lavender and stir until smooth. If the glaze is too thick, add more milk, one teaspoon at a time, until you reach your desired consistency.
Once the chocolate glaze has set, drizzle the lavender glaze over the white half of each cookie, creating a beautiful contrast against the dark chocolate.
Let the decorated cookies sit for about 30 minutes to allow the glazes to firm up before serving.
Enjoy these Chocolate-Dipped Black and White Cookies as a whimsical treat that will surprise and delight your taste buds with every bite! The combination of rich chocolate and aromatic lavender will transport you to a serene garden in bloom.