Duff's Black and White Cookie
- Level: Intermediate
- Yield: 20 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 587
- Total Fat
- 32
- Saturated Fat
- 19
- Carbohydrates
- 68
- Dietary Fiber
- 3
- Sugar
- 37
- Protein
- 7
- Cholesterol
- 51
- Sodium
- 96
- Total: 2 hr 20 min
- Prep: 30 min
- Inactive: 1 hr 20 min
- Cook: 30 min
Ingredients
1 tablespoon dry yeast
1 cup milk
1/2 pound (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1/2 teaspoon salt
Vegetable cooking spray (not flavored)
Ganache:
1 1/4 cups heavy cream
1 pound good dark chocolate, chopped
1 pound good white chocolate, chopped
Directions
- Add dry yeast to warm or room-temperature milk, let stand for 20 minutes.
- Preheat oven to 375 degrees F.
- Cream the butter and the sugar until light and fluffy.
- Slowly add and combine the yeast mixture, and the extracts.
- In a separate bowl whisk together the cake flour, all-purpose flour and salt and gradually add them to your mixture. Caution: Do not over mix, but make sure to keep your mixture homogenous.
- Prepare a cookie sheet with pan spray and drop spoonfuls of dough 3 to 4 inches apart. Bake until the edges begin to brown, 20 to 25 minutes.
- Let cool to room temperature before decorating.
Ganache:
- Place chocolate into 2 separate bowls, 1 for dark and 1 for white. Slowly boil the cream in 2 separate pots. Pour 1 pot cream over the dark and 1 pot over the white and let chocolate melt. Whisk each until smooth.
- To decorate: While the ganache is slightly warm, have fun with it. Maybe some of it will even end up on the cookies!
- Yield: 1 pint each