Murray Bakes Black and White Cookies
This is an amazing recipe created for us by Ann Marie Whitten who is a former contestant on the CBC Great Canadian Baking Show. It's a perfect recipe for your next cookie exchange event and for your holiday baking! You can find out more about Ann Marie on her social media profile.
- 1 cup unsalted butter, room temperature
- 2/3 cup sugar
- 1 Vanilla Bean, seeds only
- 1/2 teaspoon sea salt
- 2 1/4 cups all-purpose flour, sifted
- 8 ounces semisweet chocolate pcs , finely chopped and melted
- 8 ounces white chocolate pcs , finely chopped and melted
In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Gradually and slowly add sugar until well combined. Mix together well for 1 to 2 minutes. Slice vanilla bean lengthwise and scrape the seeds. Add vanilla seeds and salt. With the mixer on low, gradually add flour, scraping down sides of bowl as necessary. Continue mixing until well combined.
Divide dough in half. Place one piece of dough on a large piece of plastic wrap; cover with a second piece of plastic wrap and roll out dough between plastic wrap to 1/4-inch thickness. Place on a baking sheet and transfer to the refrigerator to chill until firm. Placing dough into fridge allows you to cut the cookies cleanly so they will keep the shape of your cutters.
Repeat process with remaining dough.
Preheat oven to 350 degrees. Line a baking sheets with parchment paper
Using any small 2 inch cutter, cut out dough, rerolling scraps as necessary. Place baking sheet into refrigerator one more for 20 mins. Placing dough into fridge ensures the cookies keep their shape while baking.
Bake until firm, 12 to 14 minutes. Let cookies cool on baking sheets for 5 minutes; carefully transfer cookies to a wire rack and let cool completely.
Working with half of the cookies, dip one corner of each cookie into melted semisweet chocolate (melting chocolate temperature- 104 – 115°F ) so that it covers half of the cookie. Transfer to a parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes.
Repeat process with remaining cookies and melted white chocolate (melting chocolate temperature-104 – 115°F) place on parchment-lined baking sheet and let stand until chocolate is set, about 45 minutes.