Ina Garten’s Black & White Cookies are made with butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, and sour cream, with glazes of chocolate, butter, instant coffee granules, confectioners’ sugar, corn syrup, vanilla extract, and heavy cream. This delicious Black & White Cookies recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 10 people.
This Black & White Cookies Recipe Is From Modern Comfort Food Cookbook by Ina Garten
Ingredients Needed:
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 extra-large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅓ cup sour cream
For The Glazes:
- 4 tablespoons (½ stick) unsalted butter
- 5 ounces good semisweet chocolate, such as Lindt, roughly chopped
- ½ teaspoon instant coffee granules, such as Nescafé
- 2 cups sifted confectioners’ sugar
- 2 tablespoons light corn syrup
- ½ teaspoon pure vanilla extract
- 2 to 3 tablespoons heavy cream
How To Make Black & White Cookies?
- Preheat the oven: Set it to 180°C / 350°F. Arrange two racks evenly in the oven.
- Make the cookie batter: In an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high for 2–3 minutes until light and fluffy. Lower the mixer speed, add the egg and vanilla, and mix well, scraping down the sides.
- Sift dry ingredients: Sift the flour, baking powder, baking soda (bicarbonate of soda), and salt into a separate bowl.
- Combine the mixtures: With the mixer on low, add the dry ingredients and sour cream alternately in thirds. Mix until just combined.
- Scoop the dough: Using a 5.5cm / 2¼-inch ice cream scoop, place 5 level scoops of batter on each parchment-lined sheet pan, spacing them 5cm / 2 inches apart.
- Bake the cookies: Bake for 10 minutes, then rotate the pans and switch racks. Continue baking for another 6–8 minutes until the edges are lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate glaze: Place the butter, chocolate, and coffee granules in a heatproof bowl. Microwave on high for 30 seconds, stir, then repeat in 30-second intervals until the chocolate is almost melted. Stir vigorously until smooth.
- Glaze the cookies with chocolate: Turn the cookies so the flat side faces up. Hold each cookie and spoon the chocolate glaze over half, forming a straight line in the middle. Let it set for 30 minutes.
- Make the vanilla glaze: Whisk together the sifted icing sugar (confectioners’ sugar), corn syrup (golden syrup), vanilla extract, and 2 tablespoons of cream. Add more cream by the drop if necessary until the glaze is smooth and pourable.
- Glaze the cookies with vanilla: Holding each cookie, spoon the vanilla glaze over the unglazed half. You can smooth it out with a spatula if needed. Let the cookies set for 30 minutes before serving.
Recipe Tips:
- Make Sure Ingredients Are Room Temperature: Let your butter and eggs warm up to room temperature before mixing. This makes the dough smooth and helps the cookies bake well.
- Don’t Mix the Batter Too Much: After adding the dry ingredients, stop mixing as soon as the dough comes together. Mixing too much can make the cookies harder instead of soft.
- Rotate Your Baking Pans: Halfway through baking, turn the pans and switch them in the oven. This way, all your cookies will bake evenly.
- Let the Glazes Set Fully: Wait at least 30 minutes for the chocolate and vanilla glazes to harden before eating. This will make the cookies look better and keep the flavors fresh.
- Use an Ice Cream Scoop for Same-Size Cookies: Using an ice cream scoop makes sure all your cookies are the same size, so they bake evenly and look nice.
How To Store Leftovers?
- Refrigerate: First, let the leftover Black & White Cookies cool to room temperature. Once cooled, place them in an airtight container with parchment paper between each layer to prevent sticking. Refrigerate for up to 3 days.
- Freeze: Let the cookies cool completely before freezing. Place the cookies in a single layer on a baking sheet, freeze until solid (about 2 hours), then transfer to an airtight container or freezer-safe bag. Store in the freezer for up to 2 months. To serve, thaw the cookies at room temperature for 1–2 hours.
Nutrition Facts
Serving Size: 1 cookie (94g)
- Calories: 333
- Total Fat: 9.6g
- Saturated Fat: 5.7g
- Cholesterol: 29mg
- Sodium: 210mg
- Potassium: 55mg
- Total Carbohydrate: 56g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 3.7g
Try More Ina Garten Recipe:
- Ina Garten Lemon Meringue Squares
- Ina Garten Vanilla Pound Cake
- Ina Garten Dark Chocolate Tart
- Ina Garten Panettone Bread Pudding
- Ina Garten Milk Chocolate Oreo Ice Cream
Ina Garten Black & White Cookies
Description
Ina Garten’s Black & White Cookies are made with butter, granulated sugar, egg, vanilla extract, all-purpose flour, baking powder, baking soda, kosher salt, and sour cream, with glazes of chocolate, butter, instant coffee granules, confectioners’ sugar, corn syrup, vanilla extract, and heavy cream. This delicious Black & White Cookies recipe creates a tasty dessert that takes about 1 hour to prepare and can serve up to 10 people.
Ingredients
For The Glazes:
Instructions
- Preheat the oven: Set it to 180°C / 350°F. Arrange two racks evenly in the oven.
- Make the cookie batter: In an electric mixer fitted with a paddle attachment, beat the butter and sugar on medium-high for 2–3 minutes until light and fluffy. Lower the mixer speed, add the egg and vanilla, and mix well, scraping down the sides.
- Sift dry ingredients: Sift the flour, baking powder, baking soda (bicarbonate of soda), and salt into a separate bowl.
- Combine the mixtures: With the mixer on low, add the dry ingredients and sour cream alternately in thirds. Mix until just combined.
- Scoop the dough: Using a 5.5cm / 2¼-inch ice cream scoop, place 5 level scoops of batter on each parchment-lined sheet pan, spacing them 5cm / 2 inches apart.
- Bake the cookies: Bake for 10 minutes, then rotate the pans and switch racks. Continue baking for another 6–8 minutes until the edges are lightly browned. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the chocolate glaze: Place the butter, chocolate, and coffee granules in a heatproof bowl. Microwave on high for 30 seconds, stir, then repeat in 30-second intervals until the chocolate is almost melted. Stir vigorously until smooth.
- Glaze the cookies with chocolate: Turn the cookies so the flat side faces up. Hold each cookie and spoon the chocolate glaze over half, forming a straight line in the middle. Let it set for 30 minutes.
- Make the vanilla glaze: Whisk together the sifted icing sugar (confectioners’ sugar), corn syrup (golden syrup), vanilla extract, and 2 tablespoons of cream. Add more cream by the drop if necessary until the glaze is smooth and pourable.
- Glaze the cookies with vanilla: Holding each cookie, spoon the vanilla glaze over the unglazed half. You can smooth it out with a spatula if needed. Let the cookies set for 30 minutes before serving.
Notes
- Make Sure Ingredients Are Room Temperature: Let your butter and eggs warm up to room temperature before mixing. This makes the dough smooth and helps the cookies bake well.
- Don’t Mix the Batter Too Much: After adding the dry ingredients, stop mixing as soon as the dough comes together. Mixing too much can make the cookies harder instead of soft.
- Rotate Your Baking Pans: Halfway through baking, turn the pans and switch them in the oven. This way, all your cookies will bake evenly.
- Let the Glazes Set Fully: Wait at least 30 minutes for the chocolate and vanilla glazes to harden before eating. This will make the cookies look better and keep the flavors fresh.
- Use an Ice Cream Scoop for Same-Size Cookies: Using an ice cream scoop makes sure all your cookies are the same size, so they bake evenly and look nice.
Ina Garten Black & White Cookies