Does anyone not like black & white cookies? Didn’t think so. So then if I said these chocolate orange black & white cookies might be ridiculously amazing, we’d all be agreeing, right?
And the best part? The recipe makes a dozen for about the same cost as two of these from a good bakery. Affordable and fantastic. My kind of cookie.
That the combination of chocolate and orange together is a favorite around here shouldn’t come as a surprise to anyone. But making those flavors the star of these black & white cookie was a really happy accident.
I was originally thinking about a big fat chocolate orange cookie. But while writing out the recipe, I spotted a photo of a big fat black & white cookie and there was no going back. Those chocolate and orange cookies were instantly morphed into chocolate orange black & whites. This might be about the best accidental-on-purpose cookie creation to come out of this kitchen in a while.
You know how I know? Cause I wouldn’t give any away. Not even one. I carefully packaged them up (after the icing was totally set) and sent them to the deep freeze. I gently wrapped each one individually so that a single cookie at a time could be taken from the container in the freezer – trying to manage how to make them linger longer. Like we eat one cookie at a time around here (read: of course
we do not).
About the cost. At most bakeries the price of a single, really good black & white cookies is about $3.75 give or take a few cents. One cookie. And those aren’t even gluten-free. One dozen of these cost less than $9 to make so that breaks down to about $.75 per cookie. That’s not only a huge savings but you get to control what goes into the cookie (think sugar, additives, quality of the cocoa, oil and flavorings). Making cookies at home, especially bakery quality gluten-free goodies is very much worth it not only in reference to how much money you save, but in the quality of ingredients you put into the treats. Home baked = really good and cost-effective stuff.
Speaking of good stuff, orange oil is your friend. There is nothing like the citrus oil to really flavor something so that it never fades. Pure extract works, too but the oil is way more amazing if you enjoy extraordinary flavors. This is the oil I use – Boyajian.
I use a cookie or ice cream scoop to place the batter on the baking sheets. This helps give the cookies a round shape, plus the batter is thick so it won’t spread much until it is in the oven. Don’t flatten the scoops of batter – they do that perfectly all by themselves. Also, keep in mind you’ll be adding the icing to the flat side of the cookie.
To keep the icing smooth be sure to sift the powdered sugar before you measure and mix it up with the other ingredients. I like to slap on the white icing first and finish up with the chocolate side, slightly overlapping the white icing. Just be sure to add the icing to the cookies (flat side) over a surface that doesn’t drip any onto the finished cookies or you might end up with drips that you don’t want on the other cookies.
Splitting 1/2 teaspoon of corn syrup between the icings helps give it that familiar shine. But you can leave it out if you’re avoiding corn products. Don’t substitute another product – including honey. It won’t do the same thing. Best to leave it out altogether. Keep in mind that when you prepare the icings, the longer they sit before using the thicker they will become. Add just a drop or two of warm water to loosen them up. More than that and they become too thin to use.
I’m thinking holiday baking gifts or how about just a cup of coffee and a freezer full of really good (and inexpensive) cookies?
|Chocolate Orange Black & Whites|| |
- 295 grams Canteen flour blend (2 ¼ cups) (see notes)
- 25 grams unsweetened cocoa, sifted (4 tablespoons)
- 150 grams granulated sugar (3/4 cup)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- 120 grams neutral vegetable oil (1/2 cup)
- 160 grams nondairy milk (2/3 cup)
- 2 extra large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon Boyajian orange oil or 1 teaspoon orange extract
- 440 grams powdered sugar, sifted (4 cups)
- 10 grams unsweetened cocoa, sifted (2 tablespoons)
- ½ teaspoon light corn syrup
- 2-4 tablespoons warm water
- ½ teaspoon vanilla extract
- ¼ teaspoon Boyajian orange oil or ½ teaspoon orange extract
- Preheat oven to 350°F. Line three baking sheets with parchment paper. In a large bowl whisk together flour, sugar, baking powder, salt and baking soda until combined. In a small bowl whisk together oil, milk, eggs, vanilla and orange extracts until combined. Stir into flour mixture until combined and mixture is smooth, but thick.
- Place four quarter-cup scoops of batter on each baking sheet (makes 12). Bake 9-10 minutes just until a toothpick comes out without crumbs. Cool on the parchment paper for five minutes and transfer cookies flat side up to racks to cool completely before adding frosting.
- Divide powdered sugar into two bowls. Sift cocoa into one bowl. Whisk to combine. Add warm water, one tablespoon at a time to each bowl just until the mixture turns liquid but thick – like thick glaze. Add half the corn syrup to each bowl and stir. Divide the flavorings and stir into each bowl. Ice each cookie with white and dark frosting on the flat side. Place each cookie on a rack over a baking sheet (to catch drips) and let the frosting set, about an hour or two. Best served same day. Or can be frozen after icing is set - wrap gently in freezer safe plastic wrap and then place cookies in a freezer ziploc bag or tin and freeze.