BLACK AND WHITE COOKIES

Makes 12 Cookies

Twelve cookies doesn’t sound like much, but these cookies are huge. Youll get neater cookies if you spread on the vanilla glaze first.

COOKIES

1 3/4 cups all purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

10 tbsp unsalted butter,softened

1 cup granulated sugar

1 large egg

2 tsp vanilla extract

1/3 cup sour cream

GLAZE

5 cups confectioners sugar,sifted

7 tbsp whole milk

2 tbsp corn syrup

1 tsp vanilla extract

1/2 tsp salt

3 tbsp Dutch-processed cocoa powder,sifted

 

1.FOR THE COOKIES: Adjust oven racks to upper-middle and lower -middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour,baking powder,baking soda,and salt in a bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium high speed until pale and fluffy, about 2 minutes.Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions of sour cream, scraping down bowl as needed. Give dough final stir by  hand.

3. Using greased 1/4 cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about  1 hour.

FOR THE GLAZE

Whisk sugar, 6 tbsp milk, corn syrup,vanilla, and salt together in bowl until smooth. Transfer 1 glaze to small bowl; reserve. Whisk cocoa and remaining 1 tbsp milk into remaining glaze until combined.

 

Flip cookies after they are baked so that the flat bottom,which is easy to glaze, becomes the top.

Working with 1 cookie at a time,  spread 1 tbsp vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tbsp chocolate glaze and let cookies sit at room temperature until glaze is firm. at least 1 hour. Serve.