I was trying to come up with something different to bake for work and stumbled across this recipe in my cookie index – chocolate black and white cookies. They come out huge! Not that anyone at the worldwide leader will complain about that! I messed up the frosting part though. I put the frosting on top, but the correct way is to flip them over and frost them on the bottom.
These call for cake flour. If you don’t have any, you can make it. Add 4 tbs cornstarch to 2 cups of flour and sift it a couple of times. And voila! Cake flour.
1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup shortening, 1 egg, 2 tsp vanilla, 1 cup milk, 2 cups cake flour, 4 tbs cocoa, 1 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder
Preheat oven to 350. Cream shortening, sugar and brown sugar. Add egg and vanilla. Stir in milk. Fold dry ingredients. Scoop out 3 tbs of dough and place on a baking mat on top of a cookie sheet. Leave plenty of room between cookies because they spread. I fit about 6 on a sheet and I made 20 cookies. Bake 10 minutes. Let cool on sheet 5 minutes. Remove from sheet
4 tbs butter, 1 1/2 cups powdered sugar, tl1 tsp vanilla, 3 tbs milk.
Combine. You can add more milk if you want a little thinner frosting.
1/2 cup chocolate chips, 1/2 tbs butter, 2 cups powdered sugar, 1 tbs corn syrup, 2 tsp vanilla, 3 tbs boiling water
Melt chocolate and butter. Mix in rest of ingredients.
Frost half of cookie with white frosting and the other half with chocolate frosting.
These are my favorite! My younger daughter has a recipe that she makes for me and she also frosts the wrong side of the cookie!
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Karen, I have only remembered to correctly frost these once! 🙂