This cookie is actually one of the first recipes I thought to do when I came up with the idea to do Red Velvet Week. I actually remember seeing these in an issue of Every Day with Rachael Ray years ago, and then shortly after, Joy the Baker made them. From there, the idea caught on like wildfire – I remember seeing them on so many blogs after that. And to me – that’s a sign of a good recipe!! So I pulled out my copy of the magazine and went to work!
Black and white cookies are not that popular in my neck of the woods. In fact, I can’t think of a local bakery that sells them off the top of my head. (Any Utahns – feel free to correct me!) But I was familiar with these little beauties. And turning the cookie to red velvet was such a great idea!! I’d have to say the chocolate side was my favorite, but I’d be happy eating the whole cookie!
- 1¼ cups flour
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- ¾ cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1½ teaspoons pure vanilla extract
- ½ cup buttermilk
- 2 cups confectioners’ sugar
- 2 tablespoons cornstarch
- 4 ounces semi-sweet chocolate
- Preheat the oven to 350°. Line a baking sheet with parchment paper. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
- Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes. Beat in the egg, food coloring and 1 teaspoon vanilla. Beat in the flour mixture alternately with the buttermilk until smooth.
- Place ¼-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
- In a bowl, whisk together the confectioners’ sugar, remaining ½ teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
- Coat the cookies with the vanilla, then the chocolate icing. Refrigerate until set, about 20 minutes.