Black and White Cookies
To be completely honest, it took a while for me to land on the perfect baked good for the letter B. There are endless options, but I wanted to stay away from fruit-related desserts (blueberry, blackberry, berry, banana), since I had just used apples in my last post. I finally landed on black and white cookies because they are different than most desserts I have made, and they're DELICIOUS.
Like seriously, how can you resist!
While the recipe I used for the black and white cookies seemed, simple, quick, and easy, I had somewhat of a different experience. Since the cookie part of black and white cookies is more doughy and cakey than most cookies, the batter was extremely thick. It kind of resembled chocolate chip cookie dough, although it was probably even thicker than that. I was slightly thrown off by this, but the recipe did indicate that the batter would be thick, so I wasn't too concerned. When you put the batter on the baking sheet, the recipe recommends that you measure each cookie with a 1/4 cup measurement. However, I would recommend using just under 1/4 cup, only because some of the cookies spread out onto each other on the cookie sheet. Here are my cookies before putting them in the oven!
Comments
Post a Comment