Posted on February 11, 2018 by Julia

Black + White Cookies

FACT: I absolutely cannot watch horror/thriller movies. My overactive imagination prevents me from separating fiction from fact and runs wild. Then I get the craziest nightmares. Being we have two littles who are known to throw middle of the night raves, we don’t need help in the loss of sleep department.

So when I chose Get Out as the film to theme a dish around for an Oscar’s recipe roundup with some talented ladies (see below for a full list of recipes,) I had to laugh at myself a little. I then did what seemed most logical and read the entire synopsis online vs watching it. (Still got nightmares btw.)

Without giving away too much of the plot line: the movie stems around an interracial couple, Rose and Chris. They go away for the weekend to meet Rose’s parents. Chris notices very unusual behavior from the black housekeeper and groundskeeper at the family home. Her parents, a hypnotherapist and a neurosurgeon, have a horrifying way of combining black and white and the weekend strays far from what Chris (or the viewer) would ever anticipate.

These cookies are a much sweeter end than the movie produces (seriously twisted ending to the movie) but are a great recipe to bring to your Oscar’s parties as a nod to the best picture nominated film, Get Out.

I also happen to be a huge Seinfeld fan and can never talk about a Black + White Cookie without thinking about that episode. “Oh look Elaine, the black and white cookie. I love the black and white. Two races of flavor living side by side in harmony.”

The batter is thick and produces a very cake-like, dome shaped cookie. Because a.) I have an affinity for cake-like cookies, and b.) they taste better. Total fact. IT’S A CAKE IN COOKIE FORM!! Sorry for the yelling. I just get really excited about this.

Once cooled, you flip them over and frost the flat side. With the most gooey and decadent white + chocolate glazes. The recipe yields approximately 10-12 large cookies. This recipe makes a delicious gluten free version that no one is the wiser, but you can sub out your favorite AP flour if you’re not running in the GF crowd.

One thing to note: as soon as you mix the ingredients together, don’t over mix and spoon the dough out onto two baking sheets then bake immediately. The baking soda reacts once it combines with the wet ingredients and the longer you let the batter sit, the less evenly the cookies will bake.

Ingredients:

For the cookies:

1/2 cup room temp butter
3/4 cup sugar
1 tbsp. pure vanilla extract
1 egg
1/3 cup whole milk
1.5 cups 1:1 GF flour mix (I used Bob’s Red Mill)
pinch salt
3/4 tsp. baking soda

For the frosting:

2 cups powder sugar, divided
1/2 cup boiling water, divided (you may not use it all)
2 tbsp. butter
2.8 oz. dark chocolate

Directions:

Preheat oven to 350.
Cream together butter and sugar. Then mix in the eggs, vanilla and milk.
Stir in dry ingredients until combined.
Spoon out heaping tablespoons of the dough onto silpat lined baking sheets. (The cookies will be approximately 4″ in diameter once baked.)
Bake 8-10 minutes until edges are golden brown. After 5 minutes, transfer to wire racks and cool completely.
While the cookies cool, make the frosting by whisking 1 cup of the powder sugar in a mixing bowl with 1/8 cup of the hot water. If it’s too thick, add 1 tbsp. at a time of the hot water until it reaches a thick, spreadable consistency.
Spread the white frosting on half of each cooled cookie.
In a saucepan over low heat, melt the chocolate and butter until combined.
Repeat step 6 then add the melted chocolate/butter mixture. Spread the chocolate frosting on the other half of each cookie.
EAT THE COOKIES!