BLACK & WHITE COOKIES

The icing is a pain but they are pretty delicious, not gonna lie.
Makes: 12 cookies                                                                                         Takes: 1-2 hours

BLACK & WHITE COOKIES

Recipe from New York Times
Makes: 12 cookies
Takes: 1-2 hours
Cookies:
  • 2 cups (255 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup sour cream or whole milk yogurt
  • 1/3 cup whole milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 teaspoon almond extract
  • 1/2 cup (115 g) unsalted butter, room temperature 
  • 2 large eggs, room temperature

Glaze:
  • 2 1/2 cups (300 g) confectioners' sugar
  • Boiling water, as need
  • 1 1/2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 2 1/2 ounces (70 g) unsweetened chocolate, melted and cooled
  • 2 1/2 tablespoons unsweetened Dutch-processed cocoa powder​
  1. Heat oven to 375 degrees. Arrange racks in top and bottom thirds, and line two rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, sea salt and baking soda. In a medium bowl, whisk together sour cream, milk, vanilla, lemon zest and almond extract. Set both aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and granulated sugar until light and fluffy, about 5 minutes. Beat in eggs, one at a time, until combined, scraping the sides of the bowl as necessary.
  4. Reduce speed to low and beat in 1/3 of the flour mixture, then 1/3 of the sour cream mixture. Repeat until both mixtures are incorporated, scraping sides of bowl as necessary. (Mixture will be the consistency of thick poundcake batter.)
  5. Dollop heaping 1/4-cup scoops of batter onto prepared baking sheets, spacing them 2 inches apart. You should have 12 to 14 cookies. Bake for 6 minutes, then rotate the baking sheets. Continue to bake until the cookies have firmed up and spring back when lightly pressed in the center, 6 to 9 minutes. (They’ll be pale - they only brown on the bottoms.) 
  6. Transfer baking sheets to wire racks and let cool for 15 minutes, then transfer cookies directly to racks to cool completely.
  7. While the cookies cool, make the glaze. Add the confectioners’ sugar to a medium bowl and whisk in 3 tablespoons boiling water, the corn syrup, vanilla and salt. Continue to whisk, adding more boiling water as needed, until you have a thick yet spreadable frosting that is the texture of hot fudge sauce. Thicker is better. Flip each cookie over and spoon glaze over half of its flat side, spreading to edges with the back of the spoon or an offset spatula. Place on wire rack to set. Make sure you have enough frosting left over to finish the other half.
  8. Whisk melted chocolate into leftover vanilla frosting, then whisk in cocoa and enough room temperature water to make a thick yet spreadable glaze. Glaze the bare half of each cookie. Let glaze set for at least 1 to 2 hours before serving or transporting.