Black and White Cookies

Black and White Cookies 5

This week I wanted to create a twist on the normal black and white cookies.  Since the original style is already extremely good, I wanted to see if I could make it even better.  As you know, I try to make things a little bit “healthier” in choice of ingredients and I will never say that what I make is 100% purely healthy (I mean, I still use ingredients such as sugar and butter), but I do try to make favorite desserts not so guilty.  So in this case, there are no added ingredients like corn syrup and the sugar is kept to as minimal as possible without ruining any taste.

Black and White Cookies 4

As of late when I do make cookies, I’ve been enjoying the rolling technique.  It just dresses up the cookies a little bit and depending on what you put in them or the color of the dough, it creates some really neat effects.  I’ve also been playing around with using cocoa powder for cakes and muffins and hadn’t really tried with cookies yet so I felt this was a good time to do just that.  Plus, I was finally going to make a black and white cookie that you see so often in bakeries, but with my own flare.

Black and White Cookies 1

So after sucking these bad boys down in a matter of days I have to say they came out just as I had hoped.  They’re not crunchy but rather soft with a melt in your mouth feel, they have a buttery taste to them that is just a hint so you don’t have any after taste, and the cocoa powder does wonders in combination with the white portion of the batter’s flavor.  They hold their shape extremely well and taste just as good the first day as they do the third.  They’re light and rich enough to leave you satisfied but wanting more for later.

Black and White Cookies 7



  • 2 cups white whole wheat flour
  • ½ cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 eggs
  • 1 stick of butter, room temperature
  • ¼ cup (48 grams) light brown sugar
  • 1 tsp vanilla bean paste
  • 1 tsp almond extract


  • 2 ¼ cups whole white wheat flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 eggs
  • 1 stick of butter, room temperature
  • ¼ cup regular white sugar
  • 1 tsp vanilla bean paste


Amount made: 38 “good” cookies, 42 total (including the ends and the two pieces right before the ends)

Preheat oven to 350F.

For each dough mixture (one at a time), in a large mixing bowl, cream together the butter and sugar until well combined.  Beat in the eggs, one at a time.  Add in the extracts and mix until combined.  Add in the flour, cocoa powder (for the chocolate dough), baking soda, and salt and mix everything together until a dough forms.

Once you have both doughs done,  they should be soft enough for you to spread out (like rolling out with a rolling pin, but you can use your hands to just press and push—I did this and the end result is what you see in the pictures.  Partly why I chose not to use a rolling pin was just because I really didn’t want to take it out).  Once you have formed a rectangle shape about ¼ inch thick, take one side of the flattened dough and carefully pulling it up and rolling it.  At the end of this you should have a dough log, similar to the size of a rolling pin.

Cut ¼ inch thick or so pieces (the thicker you go the longer it may take to bake and will result in fewer quantity and vice versa if you go any thinner) and lay them out with about ¼ inch to ½ distance on a baking sheet.

Bake for 10 min.  Allow to cool roughly the same amount of time and then remove to either a plate or to your stomach.  Either way, enjoy!

Black and White Cookies 3


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