For those of you who haven’t noticed yet, I’m kind of on a cookie kick. There are a few reasons for the current obsession. One, because cookies in my opinion are the best kind of dessert. Two, in my slow attempt to eat healthier (it’s going super well obviously) I can eat one and it doesn’t do that much damage. Finally, it has recently come to my attention that all of my lovely coworkers like sweets as much as I do which means I can pawn most of the cookies off on them which gives me the best of both worlds! I can make them, but they’re usually gone before I can stuff myself!
One of my all time favorite cookies is the classic black and white cookie. It’s an east coast staple so they aren’t very common over here in California, but I love them all the same. If you’ve never has one before, the cookie is a lemon flavored sponge cake that is topped with half vanilla icing and half chocolate icing. It’s divine.
For the recipe, I’m going to direct you to The Candid Appetite because they have such detailed instructions.
The batter will come out in a thick pudding type consistency.
Spoon the batter onto a cookie sheet and bake at 350 for about 20 minutes
Flip the cookies upside down and frost! I usually frost the white icing first and let dry before frosting with the chocolate, but that’s just my preference. These guys take a bit of work, but they’re so worth it!
