Photo: Black and White Cookies Recipe
Ingredients
- 1/3 cup cream
- 7 ounces dark chocolate, chopped into small pieces
- 3/4 cup sugar
- 1 (18-ounce) package sugar cookie dough
Directions
Place a small pan over medium heat. Add the cream and warm until almost boiling, about 3 minutes. Turn off the heat and add the chocolate. Stir for 1 to 2 minutes until the chocolate melts. Place the chocolate mixture into a small bowl. Cool the chocolate until firm enough to roll into balls. (To cool quickly, place the chocolate in the refrigerator for about 1 hour.)
Once the chocolate is firm, preheat the oven to 350 degrees F.
Place the sugar in an empty pie dish. Roll the chocolate into teaspoon-sized balls and set aside. Roll a walnut-sized ball of cookie dough into a thin log about 3 inches long. Place a chocolate ball on a work surface and wrap a cookie dough log around the chocolate ball and press to adhere. It should look like a cookie version of the planet Saturn. Roll the cookie in the sugar to coat. Place the cookie on a large baking sheet and continue forming
the remaining cookies and rolling them in sugar. Once all the cookie balls are on the baking sheets, use the bottom of a drinking glass to flatten the cookies to about 1/4 inch thick.
Bake the cookies for 15 minutes. Transfer the cookies to a wire rack to cool, then serve.
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By Channy73
on November 28, 2011
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Beautiful and tasty cookies... BUT I had to do things differently that this recipe does NOT explain. If you are struggling with this recipe, here are some helpful suggestions:
1 ganache mixture should freeze for about 2 hours, instead of fridge for an hour. Also, use whipping cream conservatively (1/4 C. instead of 1/3 C., ganache hardens easily/quickly. 2 Let ganache harden so it's almost solid, then use a melon baller scoop (mine is 1" in diam and only scoop 1/2 spheres instead of a 'ball', lessening the chance of chocolate overflow when baking. 3 Use a parchment sheet on the baking sheet, let cookies cool 2 mins. before removing, less sticking! 4 Place ganache spheres onto cookie sheet; then place the cookie dough log around it, you'll hardly have to handle the cookie 5 No need to flatten out cookies; they will spread out; unbaked, mine were 1-1/2" diam; baked, 2-1/2" diam 6 No need to roll cookies in sugar, it melts away & adds unneccessary sweetness!
By Repsac57
San Diego Calif...
on November 03, 2011
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Too bad. I was going for a quick and easy and I was so disappointed.
I switched it up after the first few and just took some of the dough and added some cocoa powder to make the 'black'. Then rolled out the dough and using a donut cutter cut the cookies. Fill the center of the cookies with the opposite color. You'll have black centers in some and white centers in others. Then bake as directed. They were cute, but I will not make these again. Sad, another Giada failure . . .
By monicashanelle
murrieta, ca
on March 20, 2011
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I tried the recipe but had to alter it a little bit..I used shortbread dough I had in the freezer, ganache from cupcakes that was in the fridge overnight..I LOVED the recipe and cookies..
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