My Version: Black and White Cookies

The recipe for “my version” is not mine.  You guessed it, Martha Stewart.  Maybe you didn’t guess, but coming from me, she is at the top of my list of where I may find a recipe that I know I will love.  I am a fan.  What can I say?  So, after making some of her whoopie pies and having left over batter (I only needed a certain amount of the whoopies), I start to play.  Black and white cookies.  My style.  I do tweak Martha’s recipe.  It is still her recipe though.  The only difference in my making of the whoopies and the black and white cookies is that I use black onyx cocoa powder.  It has a strong flavor and I prefer the color to regular cocoa powder.  I purchased mine from Surfas Culinary District.  They have since closed in Culver City, CA for relocating.  There are several other place this ingredient is available for purchase should you choose to sub out.  Amazon for sure.  Everything else the same.

clips from the whoopee pies before my black and white cookies

The Ingredients:

  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking soda
  • 1 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 2 large eggs
  • 2 cups buttermilk, room temperature
  • 2 teaspoons pure vanilla extract

The Method:

  1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.

  2. Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.

  3. Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

    For the icing, I use confectioner sugar, lemon and vanilla to my desired consistency.  I opt out of the chocolate frosting.  Aesthetically, it would be better for these.  Like I mention earlier, I am just playing around.  Whatever you choose, you won’t be wrong.  Delicious is an understatement.  I devour these over the next couple of days.  The whoopie pies were a gift.


Until Next Time…