Inspired by Eleven Madison Park's sophisticated take on the iconic Black and White Cookie, this recipe transforms the classic into an elegant, deconstructed dessert, perfect for the home kitchen.
**1. Prepare the Vanilla Cakey Cookies:**
a. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
b. In a large bowl, cream together softened butter and granulated sugar until light and fluffy (2-3 minutes).
c. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
d. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream/buttermilk, beginning and ending with dry ingredients. Mix until just combined; do not overmix.
e. Cover the dough and chill in the refrigerator for at least 30 minutes (this helps with spreading).
f. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
g. Drop dough by rounded tablespoonfuls onto the prepared baking sheets, spacing them about 2 inches apart.
h. Bake for 10-12 minutes, or until edges are lightly golden and centers are set but still soft. Do not overbake.
i. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
**2. Prepare the Vanilla Bean Cream Cheese Frosting (White):**
a. In a medium bowl, beat softened cream cheese and butter together until smooth and creamy.
b. Gradually add the sifted powdered sugar, 1 cup at a time, beating until smooth after each addition.
c. Stir in vanilla bean paste (or scraped vanilla bean seeds). If the frosting is too thick, add milk or cream 1 tablespoon at a time until desired consistency is reached.
**3. Prepare the Dark Chocolate Ganache (Black):**
a. Place finely chopped dark chocolate in a heatproof bowl.
b. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
c. Pour the hot cream over the chopped chocolate. Let stand for 5 minutes without stirring.
d. Whisk gently from the center outwards until the ganache is smooth and glossy.
e. Stir in the optional butter until fully incorporated.
f. Let the ganache cool slightly to thicken to a spreadable consistency (can be refrigerated for 15-20 minutes, stirring occasionally).
**4. Assemble and Serve:**
a. Once cookies are completely cool, you can either:
i. **Classic Half-and-Half**: Spread one half of each cookie with the vanilla bean cream cheese frosting and the other half with the chocolate ganache.
ii. **Deconstructed Elegance**: Arrange a few cookies on a serving plate. Artistically dollop or spread small amounts of both the vanilla bean frosting and the chocolate ganache alongside or on top of the cookies. You can use a small offset spatula or a spoon to create elegant swirls or streaks.
b. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature slightly before serving for best flavor.