These delightful black-and-white cookies have a tender, brownie-like center and a crisp, sugar-coated exterior. The chocolate dough is rolled in two kinds of sugar before baking; as they bake the cookies crack open, revealing an attractive crinkled surface.

For the best flavor, use high-quality chocolate—I used 70% dark chocolate. These cookies are at their best within a day or two of baking, though they freeze well if you want to keep them longer.

Buon appetito!
Deborah Mele

Black And White Cookies

Yield:
Makes 2 1/2 Dozen

Prep Time:
15 minutes

Cook Time:
15 minutes

A handsome cookie that tastes as good as it looks.

Table of Contents

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Ingredients

1 cup almonds
2 eggs
1/3 cup granulated sugar
2 cups chopped good-quality bittersweet chocolate (about 70%)
2 tablespoons unsalted butter
1/2 cup all-purpose flour
1 teaspoon baking powder
1 1/2 cups granulated sugar for coating
1 1/2 cups powdered sugar for coating

Instructions

Preheat the oven to 325°F (160°C).
Spread the almonds on a baking sheet and toast in the oven until lightly golden. Let cool, then grind finely and set aside.
Place a stainless-steel or heatproof bowl over a pot of simmering water. Melt the chopped chocolate and butter together, stirring until smooth.
Remove the chocolate from the heat and allow it to cool slightly.
In a separate bowl, combine the eggs and 1/3 cup granulated sugar.
Beat the egg and sugar mixture on medium speed for about 5 minutes, until pale and frothy.
Slowly pour the melted chocolate into the egg mixture, stirring to combine evenly.
Fold in the flour, baking powder, and ground almonds just until a smooth dough forms. Do not overmix.
Cover and refrigerate the dough for about two hours to firm up.
When ready to bake, preheat the oven again to 325°F (160°C) if needed.
Remove the dough from the refrigerator. Pinch off pieces about the size of large olives and roll them into smooth balls.
Roll each ball first in the granulated sugar, then in the powdered sugar. Place the coated balls on a parchment-lined baking sheet, spacing them apart.
Repeat until all the dough is used.
Bake for about 15 minutes, or until the cookies spread and begin to crack on the surface.
Allow the cookies to cool to room temperature before serving.

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