68 minutes
A delightful mix of vanilla and chocolate glazes on tender, buttery cookies.
Unsalted Butter, room temperature
0.25 sticks
cups
Extra-Large Egg, room temperature
each
teaspoons
cups
teaspoons
teaspoons
teaspoons
cups
0.25 sticks
Semisweet Chocolate, roughly chopped
0 oz
Instant Coffee Granules
teaspoons
Confectioners’ Sugar, sifted
cups
Light Corn Syrup
tablespoons
teaspoons
tablespoons
1. Preheat Oven
Begin by preheating your oven to 350 degrees. This ensures that the cookies will bake evenly from the start.
2. Cream Butter and Sugar
Using an electric mixer fitted with a paddle attachment, beat the room-temperature butter and granulated sugar together for about 2-3 minutes until the mixture is light and fluffy.
3. Add Egg and Vanilla
Once the butter and sugar are well combined, add the extra-large egg and 2 teaspoons of pure vanilla extract. Mix these in until the batter is smooth and everything is fully incorporated.
4. Sift Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and kosher salt.
5. Combine Wet and Dry Ingredients
With the mixer on low speed, alternate between adding the flour mixture and the sour cream to the batter, starting and ending with the flour mixture. Use a rubber spatula to scrape down the sides of the bowl as needed.
6. Portion and Bake Cookies
Line your sheet pans with parchment paper and use a standard 2¼-inch ice cream scoop to portion out the batter, placing each scoop about 2 inches apart. Bake the cookies in the preheated oven for 10 minutes, then rotate the pans and bake for an additional 6-8 minutes, until the edges are lightly browned. Allow the cookies to cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.
7. Prepare Chocolate Glaze
In a heatproof bowl, combine the butter, chopped semisweet chocolate, and instant coffee granules. Microwave in 30-second increments, stirring after each, until the mixture is smooth and glossy.
8. Glaze Cookies with Chocolate
Pour the chocolate glaze over one half of each cookie, creating a classic half-and-half look. Allow the chocolate to set while you prepare the vanilla glaze.
9. Prepare Vanilla Glaze
In a bowl, whisk together the sifted confectioners' sugar, light corn syrup, vanilla extract, and 2 to 3 tablespoons of heavy cream until smooth.
10. Glaze Cookies with Vanilla
Pour the vanilla glaze over the other half of each cookie, smoothing it with an offset spatula if needed, right up to the edge of the chocolate glaze.
11. Set and Serve
Let the cookies sit for about 30 minutes to allow the glazes to harden. Once set, these classic black and white cookies are ready to be enjoyed.
Use an offset spatula for a clean edge and a knife line as a guide to apply the two-tone glaze perfectly.
Set but not browned cookies are ideal; overbaking leads to a dry texture, not the desired soft, cake-like consistency.
Cream butter and sugar until light and fluffy, but mix just until flour is incorporated to avoid tough cookies.
Sift confectioners' sugar and aim for a thick, spreadable consistency for the glazes, reheat gently if setting occurs.
Ensure butter, eggs, and milk are at room temperature for better emulsification and a smoother dough.
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