Baking with MamaPhan

I’ve been on a bit of baking kick.

It started with lactation cookies.

It expanded when I started reading a book I bought for my nook called Chocolate Chip Cookie Murder.

This book is incredible, and I’m not even finished reading it. Not only is it keeping my mind occupied, it has cookie recipes in it – all related to cookies the heroine has actually made to sell in her store, The Cookie Jar.

Anyway.

One of the first pages I bookmarked in the book was a recipe for Black and Whites. They’re not your traditional black and white cookies:

I didn’t take pictures as I was making them, but I did take a picture of the final result, which I’ll post after the recipe.

Black and Whites
Do not preheat oven yet – dough must chill before baking.

2 cups chocolate chips
3/4 cup butter (1.5 sticks)
2 cups brown sugar (or white sugar with a scant 2 tablespoons molasses mixed in)
4 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1 teaspoon salt
2 cups flour (not sifted)
approx 1/2 cup confectioners’ sugar in a small bowl

  • Melt chocolate chips with butter. (Microwave on high power for 2 minutes, then stir until smooth.)
  • Mix in sugar and let cool. Add eggs, one at a time, mixing well after each addition. Mix in vanilla, baking powder, and salt. Add flour and mix well.
  • Chill dough for at least 4 hours. (Overnight is even better – I did overnight.)
  • When you’re reading to bake, preheat oven to 350 degrees F, rack in the middle position.
  • Roll walnut-sized dough balls with your hands. (Messy – wear plastic gloves if you wish.) Drop the dough balls into a bowl with the powdered sugar and roll them around until they’re coated. (If the dough gets too warm, stick it back in the refrigerator until you can handle it again.)
  • Place the balls on a greased cookie sheet, 12 to a standard sheet. (They will flatten when they bake.) Bake at 350 degrees F for 12 to 14 minutes. Let them cool on the cookie sheet for 2 minutes, and then remove to wire rack to finish cooling.

The finished product looks like this:
They’re really, really yummy.

Next up, a chocolate covered cherry cookie called Chocolate-Covered Cherry Delights. Hopefully, I’ll remember to take pictures each step of the way this time.

Comments

  1. I’d eat half of those and then save the other half for dessert. Eh, okay. I’ll share one with the kids. They’ll have to split their one cookie among the 4 of them.

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