Carrot Cupcakes with White Chocolate Buttercream
Carrot Cupcakes with White Chocolate Buttercream
January 11, 2017
Lemon Olive Oil Crinkle Cookies
Lemon Olive Oil Crinkle Cookies
January 11, 2017

Black and White Cookies
Black and White Cookies
Black and White Cookies

Black and White Cookies

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January 11, 2017

The classic New York-born black and white cookie is given a healthy upgrade with the addition of Colavita Extra Virgin Olive Oil, which replaces the butter, imparting a nutty and bright flavor to the cookie base. The cookies are topped with half vanilla and chocolate icing, made with Perugina 70% Cacao Bittersweet Chocolate, swirled with a touch more olive oil for a silky texture.

  • Prep: 20 mins
  • Cook: 15 mins
  • Yields: 16-20 Cookies

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For the cookies:

2 cups flour

1 tsp baking powder

1/4 tsp salt

1/4 cup plus 2 tablespoons Colavita Extra Virgin Olive Oil

⅔ cup granulated sugar

2 large eggs, at room temperature

3 tbsp whole milk

1 tsp vanilla extract

For the vanilla icing:

2 cups plus 2 tablespoons confectioners' sugar (keep a little extra on hand in case needed)

1/4 tsp lemon juice (optional)

1 tsp clear vanilla extract

2-3 tbsp water

For the chocolate icing:

1 bar (3.5 ounces) Perugina 70% Cacao Bittersweet Chocolate

1 tsp Colavita Extra Virgin Olive Oil


1Position 2 racks in the middle of your oven. Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

2In a medium bowl, sift together the flour, baking powder, and salt.

3In the bowl of a stand mixer fitted with the paddle attachment, combine the Colavita Extra Virgin Olive Oil and sugar. Mix on low speed until the mixture is combined and like wet sand in texture. Beat in the eggs one at a time. Stir in half of the flour mixture, then stir in the milk mixture, and then the rest of the flour mixture; beat it all until the batter is smooth. Use a rubber spatula to scrape down the sides of the bowl.

4Drop the dough by rounded tablespoonfuls on to the prepared sheets, leaving 2 inches around each cookie to allow for some spreading.

5Bake for 8-12 minutes, rotating the pans at the 5 minute mark, or until the cookies have a dull appearance but are just barely “set” in the centers. Remove, and let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

6While the cookies cool, making the icing(s). To make the vanilla icing, combine the confectioners’ sugar, lemon juice (if using), vanilla, and 2 tablespoons of water. Whisk until combined. If the mixture remains too thick, continue adding water, 1 teaspoon at a time, until it has reached a thick but spreadable consistency.

7To make the chocolate icing, melt the chocolate in the top of a double boiler or in the microwave. Once melted, whisk in the olive oil and stir until completely combined.

8When you’re ready to ice your cookies, place them so that the flat (bottom) side is facing up.

9Using a spoon, spread the vanilla frosting on the cookies first, covering slightly more than half of the cookie (the opaque chocolate will cover it up along the center). Let the icing set for a few minutes, and then spoon and spread the chocolate icing along the remaining half of the cookies, so that there are even portions of vanilla and chocolate icing on top of each cookie. Let the cookies “set” until the icing is firm, and then serve.


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