The dreaded staff meeting. Due to the nature of my job, staff meetings with the entire staff occur only once every few months. And this one was a biggie. My boss was passing the torch to a new boss, and none of the staff but the three of us knew about it. So, my old boss’s idea to ease the blow was to…bake cookies. Thankfully, right up my alley. Since my boss decided to make snickerdoodles, I knew I couldn’t just make any cookie. I remembered seeing some red velvet black and white cookie recipe on Joy the Baker. I also remembered that I first tried a black and white cookie at a deli when I lived in NYC and it was terrible. I wanted a redo – a chance to relive that awful black and white cookie experience. And the red velvet seemed like a nice touch.
So, I gathered all of the ingredients.
You know, the usual suspects: sugar, flour, cocoa, vanilla extract, eggs, butter salt. Also: Buttermilk, corn syrup, chocolate chips (the recipe actually calls for baking chocolate), powdered sugar and red food coloring.(FYI: the recipe below is doubled from the original.)
In a medium bowl, mix together 2.5 cups flour, 2 tbs cocoa powder, 1 tsp salt, 1 tsp baking soda. The recipe calls for “sifting” them together, but despite my recent kitchen expansion, I don’t have a sifter. So, I used a whisk to fluff the ingredients a little bit. From my understanding, sifting mixes and adds air.
In a mixer, blend 1 cup 2 tablespoons butter, softened to room temperature, with 1.5 cups granulated sugar until fluffy. This took about 2-3 minutes.
Oo. Blurry action shot.
Beat in two eggs, then add 2 tsp vanilla and 1-2 tbsp red food coloring, depending on the color you’re aiming for the and type of food coloring you’re using. I had the gel kind, and one tablespoon of that was plenty.
Look at that gorgeous red color. Fear not – it will NOT be this red once you add the flour mixture. Add the flour mixture a little at a time, alternating with adding 1 cup of buttermilk. Then watch your roommate training the kittens to sit.
Believe it or not, it works! At least, it works if you have a treat in your hand. They will dutifully sit if they see a treat in your hand. 🙂
Anyway, after that break, it’s time to transfer the cookie dough to the parchment paper-lined cookie sheets. Black and white cookies are traditionally large. I was making them to put in little bigs to give to teachers, so I made them small. But you can scoop 1/4 cup of dough onto the cookie sheets if you desire big honkin’ cookies. I used spoonfuls. You then want to smooth them down with a knife. Not until flat, but enough.
Pop them into a pre-eated 350 degree oven for 12 – 15 minutes. Take them out and let them cool for 5 minutes, then transfer to cooling racks to finish.
In the meantime, make the icings (these were not doubled).
In a small to medium bowl, mix 2 cups powdered sugar with 1 tsp light corn syrup, 1/2 tsp vanilla extract and 2 tablespoons hot water. I’ve also made this icing without corn syrup, in case you don’t have that laying around, though I think it was helpful for the chocolate icing. The recipe calls for a whisk, but I find it much easier to use a fork. Less obnoxious clumping.
To make the chocolate icing, melt 4 oz semi-sweet chocolate (I used chocolate chips) with 3 tbsp butter in the microwave for 1 minutes or so. Take it out and stir to finish all the melting, then add 1 tbsp light corn syrup. Mix until smooth.
Once the cookies have cooled, ice half of each cookie with the vanilla glaze, and have with the chocolate. Put into the fridge to set the icing. Share and enjoy! They were a bit hit.
Red Velvet Black and White Cookies (from Joy the Baker via Rachael Ray)
makes 10 large cookies
1 1/4 cup all-purpose flour
1 Tablespoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda
5 Tablespoons butter, at room temperature
3/4 cup sugar
1 Tablespoon red food coloring
1 teaspoon vanilla
1/2 cup buttermilk
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
2 Tablespoons hot water
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, or grease and flour the pan well so the cookies don’t stick. In a medium bowl, sift together flour, cocoa, baking soda and salt.
Using a mixer, mix 5 tbsp of butter with the granulated sugar until fluffy, about 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
Place 1/4-cup scoops of batter 2 inches apart of the prepared baking sheet, spread the batter out with a butter knife, so they’re not completely flat but spread out a bit. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. When cookies are cool, spread each glaze of half of each cookie, and put into the refrigerator to cool.