Question 1

Why are my cookies hard and not soft like a cake?

Accepted Answer

One of the keys to a perfect black and white cookie is its texture. Remember to not over mix the batter and over bake the cookies. Baking for the right amount of time and under the right temperature ensures a soft cake-like texture.

Another tip is to use cake flour, this ensures a soft and tender crumb.

Question 2

Can I use regular cocoa powder instead of Dutch-processed cocoa powder?

Accepted Answer

Dutch-processed cocoa powder is treated with an alkalizing agent which makes it less acidic and gives it a smoother flavor. Regular cocoa powder can be more bitter and may not provide the contrast needed for these cookies. The two are not exactly interchangeable,

If you have to use natural cocoa, remember it won't give the same chocolaty richness and the icing color may be light.

Question 3

Why is my icing too runny? It's not setting properly.

Accepted Answer

The consistency of the icing is key to making a successful Black and White Cookie. Ensure you are using pure icing sugar, not powdered sugar. If the icing is too runny, add a bit more icing sugar until you’ve reached the right consistency.

Sometimes temperature also contributes. If it's a hot and humid day, the icing may be more runny. Adding a little melted white chocolate can also help thicken the icing.

Question 4

How do I get a perfect partition for black and white icing?

Accepted Answer

Patience and technique come into play here. Start with icing half the cookie with vanilla icing and letting it completely set before you proceed with the chocolate icing. Running a finger along the edge of the vanilla icing can help create a clean line. Also, using a small off-set spatula or a butter knife can help you evenly spread the icing.

Question 5

Why doesn't my cookie flatten out during baking?

Accepted Answer

A common issue can be that your dough is too cold. If your dough doesn’t spread, it could be due to overly-cold dough or a too-hot oven. You can flatten the cookies slightly before baking to solve this issue.

Another reason can be outdated baking powder or soda. Always ensure you are using fresh baking powder or soda.

Question 6

Why is my cookie cracking on top?

Accepted Answer

Cracking cookies can be a sign of over-baking or too high of an oven temperature as the outside of the cookie sets before the inside is finished rising.

Try reducing baking time or lowering the oven temperature slightly and see if it helps eliminate the cracking.

Question 7

Why is my cookie dough so sticky?

Accepted Answer

This can result from not adding enough flour or adding too much butter or liquid. Ensure that you are following the measurements strictly as this can affect the dough consistency.

If it's too sticky to handle, you can chill the dough for a little while to make it easier to mold.

Question 8

Can I use all-purpose flour instead of cake flour?

Accepted Answer

You can use all-purpose flour, but the use of cake flour gives the cookies their characteristic soft, cake-like texture. All-purpose flour has higher protein content resulting in dense, more bread-like cookies.

Question 9

Can I use white chocolate instead of vanilla icing?

Accepted Answer

Yes, you can use melted white chocolate as a substitute for the vanilla icing. This can also contribute to a thicker and firmer icing. But note that this can make your cookie sweeter as white chocolate by itself has a sweet profile.

Question 10

Can I freeze the cookie dough for later use?

Accepted Answer

Yes, black and white cookie dough freezes well. Be sure to freeze the individual cookie dough rounds on a baking sheet first. Once frozen, you can transfer them to a freezer bag or container. Just ensure to add a little more baking time when you are ready to bake the frozen dough.

Question 11

Analysis of Black and White Cookies

Accepted Answer

These iconic cookies may appear difficult to pull off, but the key lies in patience, careful icing and using the correct ingredients. Common pitfalls include using regular cocoa powder instead of Dutch-processed, applying too much icing at once, and being inattentive during the baking time thereby allowing them to get over cooked. To get the most out of this recipe, use room temperature ingredients as they combine better, when icing the cookies let the vanilla icing set before applying the chocolate to get that distinct separation. A little known trick is to use a small off-set spatula for spreading the icing to get that perfect, even finish.

Black And White Cookie

THE APP

RECIPES

PRODUCTS

THE COMPANY

PRIVACY

|

terms