Saturday, September 6, 2014

Black and Whites

Now, having been in New York State and Pennsylvania for periods of time, I am familiar with the Black and Whites that are basically a sugar cookie, dipped in white chocolate on one half and dark chocolate on the other half.  This recipe bears NO resemblance to those, but looks yummy!  It is from the Hannah Senson Series book #1 Chocolate Chip Cookie Murder by Joanne Fluke.

Ingredients
2 cups chocolate chips ¾ cup butter (1½ sticks) 2 cups brown sugar (or white sugar with a scant 2 tablespoons molasses mixed in) 4 eggs 2 teaspoons vanilla 2 teaspoons baking powder 1 teaspoon salt 2 cups flour (not sifted) approx. ½ cup confectioners’ sugar (powdered sugar) in a small bowl

Directions:
Do not preheat oven yet—dough must chill before baking.
Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth.)
Mix in sugar and let cool.
Add eggs, one at a time, mixing well after each addition.
Mix in vanilla, baking powder, and salt.
Add flour and mix well.
Chill dough for at least 4 hours. (Overnight is even better.)
When you’re ready to bake, preheat oven to 350 degrees F., rack in the middle position.
Roll walnut-sized dough balls with your hands. (Messy—wear plastic gloves if you wish.)
Drop the dough balls into a bowl with the powdered sugar and roll them around until they’re coated.
(If the dough gets too warm, stick it back in the refrigerator until you can handle it again.)
Place the balls on a greased cookie sheet, 12 to a standard sheet. (They will flatten when they bake.)
Bake at 350 degrees F. for 12 to 14 minutes.
Let them cool on the cookie sheet for 2 minutes, and then remove to wire rack to finish cooling.
Yield: 6 to 8 dozen, depending on cookie size.

Fluke, Joanne (2008-01-01). Chocolate Chip Cookie Murder (Hannah Swensen Mysteries) (p. 155). Kensington Publishing Corp. Kindle Edition. 

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