Description
These iconic half-chocolate, half-vanilla cookies bring a little bakery magic to your own kitchen.
Ingredients
Scale
- 2 cups all-purpose flour (spooned and leveled for accurate measuring)
- 1/2 teaspoon baking powder (to give gentle lift)
- 1/3 teaspoon baking soda (for balance with the dairy)
- 1/3 teaspoon salt (to sharpen the sweetness)
- 12 tablespoons unsalted butter (softened to room temperature for creaming)
- 1 1/6 cups granulated sugar (for structure and sweetness)
- 1 large egg (brought to room temperature for smooth mixing)
- 2 1/2 teaspoons vanilla extract (for warm bakery flavor)
- 1/2 cup full-fat sour cream (room temperature for tenderness)
- 6 1/2 cups confectioners’ sugar (measured before sifting for accuracy)
- 8 tablespoons whole milk (divided to control icing thickness)
- 2 1/2 tablespoons light corn syrup (for shine and smooth texture)
- 1 1/4 teaspoons vanilla extract (to flavor the vanilla icing)
- 3/4 teaspoon salt (to keep the icing from tasting flat)
- 3 1/2 tablespoons cocoa powder (for the chocolate half of the icing)
Instructions
- Heat the oven to 350°F (180°C) and line two baking sheets with parchment or silicone mats.
- Stir together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- Beat the butter and sugar together until pale and fluffy, then blend in the egg and vanilla until smooth, scraping the bowl as needed.
- Lower the mixer speed and add the dry ingredients in three additions, alternating with the sour cream, mixing just until a very thick batter forms with no dry pockets.
- Scoop the batter using a greased 1/4-cup measure, spacing mounds well apart on the pans, and bake until the edges are lightly golden.
- Let the cookies rest on the pans briefly, then move them to a rack and cool completely before decorating.
- Whisk the confectioners’ sugar, most of the milk, corn syrup, vanilla, and salt into a smooth icing, then move about one cup to another bowl and blend in the remaining milk and cocoa.
- Spread the vanilla icing over half of each cookie’s flat side and chill briefly so it firms up without running.
- Cover the other half with chocolate icing and let the cookies sit until the tops are fully set before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store cookies in an airtight container to maintain freshness.
- Experiment with different icing flavors if desired.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg