Baked pancakes with two kinds of frosting… that’s basically what I’m asking you to put into your face today.
But first… here are the three questions I have swirling around my brain this afternoon:
- At what point in the dating process can I start shaving my legs less often? I’d like to be prepared for that moment… you know, mark my calender. If I am currently dating you… um… let’s just recognize that this moment is a little awkward. Yea…
- Is it rude, when at a small dinner party, to eat three times as much as the hostess… then ask for more food? If so… oops.
- How many of these downright sinful cookies can I eat between lunch and dinner. Follow up question: can I call these cookies dinner?
aaaand. Cookies.
Is that a bobby pin in the above picture? Yes. Geeez! Where is my good sense?
I really love Black and White Cookies. They’re like small cakes with two kinds of sweet frosting… what could go wrong?
I spruced these black and white cookies up with fresh blueberries baked into the cookie and topped them with a blueberry lemon glaze.
I also really love smashing blueberries into a purple pulp and making them into a pretty purple glaze.
Yes I dipped my finger in this glaze. Yes… more than once.
Black and White Cookies get their bottoms frosted. You all knew that, right?
I have to tell you something… these cookies are best eaten the day they are made. Why? Well.. you see how the baked blueberry goodness is peeking through on the bottom of these cookies? Once frosted and left overnight, the blueberry juice will weep just a bit and make the frosting on top of it look a little sunken. The taste is still spot on, but the cookies might look a little funny.
Chocolate and butter. It’s meant to be.
Frosting these cookies is my favorite part…
… because I like to frost the entire cookie with blueberry glaze, let it set for about 30 minutes… then go over half of the cookie with chocolate glaze. Ridiculous.
Blueberry Black and White Cookies
adapted from The Gourmet Cookbook
makes one dozen large cookies
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup buttermilk
1 teaspoon vanilla extract
2/3 cup unsalted butter, softened
1 cup sugar
2 large eggs
about 1 cup fresh blueberries
In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating on medium speed for one minute after each addition. Beat in vanilla extract.
Whisk together flour, baking soda and salt. Add the dry ingredient alternately with the wet ingredients. Starting and ending with the dry ingredients. Scrape the bowl down to ensure all the ingredients are thoroughly mixed then beat for just a few seconds on high speed.
Scoop about 1/4-cup scoops of the cookie batter onto a foil lined baking sheet. Spread the batter slightly with a butterknife. Cookies should be rounds about 3 or 4 inches across. Dot each dough circle with 5 or 6 blueberries then use the butterknife so gently, though not completely, brush some batter over the blueberries. It doesn’t need to be completely covered or perfect.
Bake for about 15 minutes, or until cookies are lightly browned on the bottom and spring back to touch on top. Let cool on the baking sheet for 10 minutes then remove to a wire rack to cool completely before frosting.
For the Blueberry Glaze:
small handful (about 20) fresh blueberries
juice of half a lemon
2 1/2 cups powdered sugar
a splash of vanilla extract
1 Tablespoon light corn syrup
2-3 teaspoons water
In a medium sized bowl, using a fork, mash the blueberries very well until the pump is pulverized and the blueberries have let off their pretty purple juices. Add the lemon juice, corn syrup and vanilla extract and stir. Pour in the powdered sugar and 2 teaspoons of water. Whisk until thoroughly combined. If you’d like to thin the glaze out just a bit more, add just a touch more water. Set aside until ready to glaze cookies. If glaze top hardens a bit, just give it a good whisk before applying to the cookies
For the Chocolate Glaze:
4 ounces semi-sweet chocolate chips of pieces
3 Tablespoons butter
1 Tablespoon corn syrup
In a microwave safe bowl, melt the butter and chocolate in the microwave. I usually microwave this mixture until the butter is somewhat melted, then just stir to melt the chocolate and butter together. Add the corn syrup. Stir. Set the glaze aside until ready to apply to the cookies.
To Glaze the Cookies:
Allow cookies to cook completely. Use your fingers to brush any extra crumbs off the bottom of the cookies. Glaze the entire bottom of the cookie with blueberry glaze. Let set for about 30 minutes. Once set, gently glaze half of the cookie with chocolate glaze. Let set for another 30 minutes then wrap individually in plastic wrap.
These cookies are best eaten the day they are made. Otherwise the baked in blueberries weep through the glaze a bit. They taste great but might look a little strange.
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ahahahaha those cookies by themselves look scrumptious :P
They look like little pancakes with chocolate sauce on them. Sounds very yummy. Now I’m hungry again. Not cool.
Ummmm…does it say somewhere at what temperature to bake them? I can’t seem to find it. Thanks.
I tweeted Joy, and she said 350!
If you could publish a recipe for how to exist in five-inch heels, I’d read that too.
umm i am gng to try this,..
Mmm… this looks just nummy. I love that squished blueberry color!
They look so gorgeous and delicious!
Cheers,
Lia.
i would say…you can stop shaving your legs less often…now! you’re a pretty rad lady, i’m sure whoever it is will just take it as pat of your charm.
xo
sorry i mean START shaving your legs less often…or stop shaving your legs so often…it’s still a little early for double negatives round these parts :)
Thanks for sharing. You’ve always got a good mix of interesting with good food, making it even better.
I absolutely love the look of these!! The blueberry glaze looks fantastic…I think I’ll put it on more than just cookies!
Here’s what you shouldn’t do; NOT shave and put on self-tanner and THEN shave. Single or attached, no one looks good with orange mini-spots all over their legs. Lesson learned.
Oh, and these cookies would be delish with a side of vanilla ice cream. Then you have dairy and that’s about 3 food groups and that totally suffices for a dinner.
So? How many DID you end up eating?! You cookie monster :)
made these this morning. you weren’t lying – aaaamazing!!! loove the cakey cookie…blueberry n chocolate combo is also fabulous….mmmmmmthanks!
Shaving depends on if he worth the sizzle. If I was the hostess that cooked the food, I’d be so glad you liked it enough to want to eat as much as you wanted. What was the third question? These cookies look amazing.
I think any date is likely to forgive some leg stubble if you offer these cookies up as a trade! I have some blueberries on their last leg so this recipe may be perfect :)
I’m ashamed to say I’ve never had one of these cookies before, ever. No time like the present to seek some out, though – or make them myself! Great recipe, Joy!
Great idea, never thought to do a black and white cookie with blueberry, very clever.
Absolutely delicious looking! I frequently click to see what’s new. What beautiful photos and fun, creative writing.
Those look amazing! Berries and black and whites- Joy, you know how to win the fans. Any chance we can get a snickerdoodle recipe? Cinnamon, sugar, buttttterrrr…c’mon, it’ll be yummy.
I should never read your blog when I haven’t eaten any dessert… YUM YUM YUM!
Hmmm the leg shaving dilemma – it’s tough.. you need to balance the seemingly effortless ‘I’m so sexy’ (which I think you have down stubble or not), with the not wanting to set unrealistic precedents. As a lazy shaver I highly recommend moving to Canada, where until things get hot and heavy, you can keep your legs clothed for a good portion of the year.
As far as out-eating your hostess- your sure ticket to getting invited back.
I am a firm believer in calling cookies “dinner” IF they consist of at least 75% of your dinner. Ok, 40% :)
Definitely cookies=dinner. Even better as dessert if met with a cookie dough starter and a main of frosting. Right, going to have to make these immediately. Delish as always Joy!
omg…those cookies look so yummy :)
blueberries and chocolate…hmmm…love them
i’m feeling hungry
Such lovely cookies, I’ll have to wait though, here it’s getting close to 40 C and it’s so humid one can’t breathe properly.
If the man is right he won’t mind that much about a little bit of hair on your legs, besides a woman who cooks like you is one in a million!
Oooh boy, I actually had dream last night about biting into one of these. And I just woke up hungry. Do you have dreams about dessert too or should I be seeing someone about this?
Yum! I need these. They would go oh so perfectly with my blueberry pomegranate chocolate chunk ice cream….
Thanks Joy!
I made these the other day, and posted my results to my blog here.
The recipe was pretty spot on, although there are some omissions in the recipe above:
[1] According to Joy’s Classic B&W Cookie recipe, which is pretty much identical, except for the blueberries, you need to “Preheat oven to 350°F.” That’s what I did and the cookies came out perfectly.
[2] The line “Add the dry ingredient alternately with the wet ingredients” means to alternate between the dry ingredient mixture (flour, salt, etc) and the buttermilk (i.e., the wet ingredients). These should be alternately added to the egg/sugar/butter mixture. The reference to “wet ingredients” is a little ambiguous.
Aside from that, I would probably add a few more blueberries to the blueberry icing, and maybe say put 6-7 blueberries in each cookie. But I just sorta like blueberries :)
These look delicious!! About shaving your legs, I’d say the second you reach a comfort level of being able to meet him non-dolled up.
Another use for my bountiful blueberries! I made your blackberry pie bars with blueberries – fantastic! I’ll be posting that recipe in about a week (with a link back to you and the Pastry Queen, of course.)I’m doing a whole blueberry series right now, since I inherited five bushes at my new house.
These look fantastic- My students are going to love them!
Black and blueberry cookies!!
Okay, I didn’t read through all the comments, but I am making these right now, but can’t find what the oven temp is set at? Did I miss it? Imma guess 375….
hi Joy, I just wanted to tell you that I used your blueberry glaze recipe to make a blueberry cream sauce. I just followed your instructions, added cream and a little dry vanilla pudding powder, and then whipped it until I got a luscious blueberry cream to put on top of my blueberry bread.
I had a lot of blueberry cream leftover so I just added more berries, put the mixture in a plastic bowl, and then froze it. Your glaze, along with the cream added and whipped, made a wonderful blueberry ice cream! :) Thanks! Have a great weekend, sheila
I made these…and pretty amazing! EVERYONE wanted more!
Thanks this cookie recipe sounds tasty as well I love it thanks! I will come back to this site soon so many great pictures too!
JOY I’ve been baking your recipes and yet have neglected to comment:( These honestly were great…but by themselves. Neither the blueberry or the chocolate frostings are needed and they kinda ruined the cookie for me- I used way way less sugar in the blueberry frosting( about 1 c), which made it harder to spread on the cookies and it was still way way too sweet. And the chocolate+ blueberry flavor was unsettling to me and I’m a girl that loves chocolate. I think the best way to make this recipe would be to either omit both frostings all together and up he blueberries in the cookies( I would also add lemon to the cookie batter to make it zing!) or just make a blueberry frosting but make it with cream cheese instead of purely sugar glaze- I think that would be great.
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