The Art of Creating Black and Pink Cookies with Duelling Glazes

As I sit down to make my black and pink cookies, I am filled with excitement and anticipation. These soft and cakey treats are covered in rich chocolate and fruity strawberry glazes, and I just can't wait to get started. First things first, I need to make up my cookie batter. I begin by combining three cups of all-purpose flour, one and a half teaspoons of baking powder, and a teaspoon of kosher salt in a large mixing bowl. My dry ingredients are now combined.

Next, I add three quarters of a cup of butter to the mixing bowl, followed by one and a half cups of sugar. One thing that every black and white cookie needs is a little bit of lemon flavor, which plays so nicely with the vanilla. So, I will add the zest of half of a lemon to my mixture. I get this onto the mixer and beat it until it's fluffy while this mixes.

I then grab three eggs and some yogurt to tie everything together, adding them one at a time making sure each one is fully incorporated before adding the next. The batter is looking beautiful already, so I add a tablespoon of vanilla extract. Now, I'm going to add the dry ingredients alternating with three quarters of a cup of whole milk yogurt. I reduce the mixer to low and then add a third of the dry ingredients followed by a third of the yogurt and the next third. Once this dry ingredients batch is mostly mixed in, I add a quarter cup of yogurt - this is whole milk plain yogurt, not Greek yogurt. This is just about fully mixed.

I turn the mixer off and now I'm ready to scoop my cookies onto baking sheets lined with parchment paper. I grab my ice cream scoop, which I love using for these, and add a scoop right onto my baking sheet. A perfectly round plop is what I like to see, and then I keep on scooping. These are going in the oven now at 350 degrees for 14 to 16 minutes until the bottoms are just starting to turn brown.

My cookies are ready to come out of the oven, and oh, they smell heavenly! They look so good and perfectly puffy. Now, I'm going to let them cool down before moving on to my dueling glazes. These are kind of like the hip younger sibling to the traditional black and white cookie - two glazes, two bowls.

Both glazes start with one and a half cups of powdered sugar and a pinch of salt. I also like to add a tablespoon of light corn syrup to bring the glaze together and add more tanginess. I'm going to start with three tablespoons of yogurt for this type of glaze, which is really all about fine tuning the consistency.

For the pink glaze, I blend up a quarter cup of freestyle strawberries until they become a very fine powder - oh yeah, strawberry smoke! I pour this right into one of the bowls. For the chocolate glaze, I add a quarter cup of cocoa powder and make it smooth. I am obsessed with the natural pink color that the strawberries add, which is the consistency that I'm looking for - thick but still spreadable.

Let me mix up the chocolate glaze now, as it looks great - glossy and thick. It's time for the best part: decorating! I take a little of my strawberry glaze and smooth it over one half of the cookie. For this lighter glaze, it's okay to go a little bit past that equator line because the chocolate can go over it, which is actually the best bite when you go to bite with both glazes layered on the cookie.

I keep on prettying these up - I've gotta try one immediately! These black and pink cookies are just so dense and cakey, and that pop of sourness from the strawberry and lemon is just completing my life right now.

"WEBVTTKind: captionsLanguage: eni'm making my black and pink cookies which are soft and cakey and covered in rich chocolate and fruity strawberry glazes to get started i'm gonna make up my cookie batter i'm gonna combine three cups of all-purpose flour and then one and a half teaspoons of baking powder and a teaspoon of kosher salt my dry is combined i'll get three quarters of a cup of butter in my mixing bowl and i'll add one and a half cups of sugar and now one thing that every black and white cookie needs is a little bit of lemon flavor it plays so nicely with the vanilla so i'll add the zest of half of a lemon i'll get this onto the mixer and beat it until it's fluffy while this mixes i'll grab three eggs and some yogurt to tie everything together and i'm gonna add my eggs one at a time making sure each one is fully incorporated before adding the next the batter is looking beautiful already i'm gonna add a tablespoon of vanilla extract and now i'm gonna add the dry ingredients alternating with three quarters of a cup of whole milk yogurt i'm going to reduce the mixer to low and then i'm going to add a third of the dry ingredients followed by a third of the yogurt and the next third and the next or the next third so once this dry ingredients batch is mostly mixed in i'm gonna add a quarter cup of yogurt this is whole milk plain yogurt not greek yogurt this is just about fully mixed i'm gonna turn the mixer off and now i'm ready to scoop i've got a couple of baking sheets lined with parchment so that the cookies don't stick and then i'm gonna grab my ice cream scoop which i love to use for these and i'll add a scoop right onto my baking sheet just like that a perfectly round plop is what i like to see and then i'm gonna keep on scooping these are gonna go in the oven now at 350 degrees for 14 to 16 minutes until the bottoms are just starting to turn brown my cookies are ready to come out of the oven oh these smell heavenly these look so good and perfectly puffy i'm gonna let these cool now while i whip up my dueling glazes these are kind of like the hip younger sibling to the traditional black and white cookie so two glazes two bowls they're both gonna start with one and a half cups of powdered sugar a pinch of salt i like to add a tablespoon of light corn syrup and then some of my whole milk yogurt is gonna bring the glaze together and it'll add more of that tanginess i'm gonna start with three tablespoons of yogurt this type of glaze is really all about fine tuning the consistency now for the pink glaze i'm gonna blend up a quarter cup of freestyle strawberries i'll blend these until a very fine powder oh yeah strawberry smoke i'll pour this right into one of the bowls and then for the chocolate glaze i'll add a quarter cup of cocoa powder and i'll make some until they're smooth i'm obsessed with the natural pink color that the strawberries add that's the consistency that i'm looking for it's thick but still spreadable let me mix up the chocolate glaze now this chocolate looks great it's glossy and thick it's time for the best part the decorating so i'll take a little of my strawberry glaze and then smooth it over one half of the cookie and for this lighter glaze it's okay to go a little bit past that equator line because the chocolate can go over it and that's actually the best bite when you go to bite with both glazes layered on the cookie oh four doubly cute i'll keep on prettying these up i've gotta try one immediately i love these they're so dense and cakey and that pop of sourness from the strawberry and the lemon is just completing my life right now youi'm making my black and pink cookies which are soft and cakey and covered in rich chocolate and fruity strawberry glazes to get started i'm gonna make up my cookie batter i'm gonna combine three cups of all-purpose flour and then one and a half teaspoons of baking powder and a teaspoon of kosher salt my dry is combined i'll get three quarters of a cup of butter in my mixing bowl and i'll add one and a half cups of sugar and now one thing that every black and white cookie needs is a little bit of lemon flavor it plays so nicely with the vanilla so i'll add the zest of half of a lemon i'll get this onto the mixer and beat it until it's fluffy while this mixes i'll grab three eggs and some yogurt to tie everything together and i'm gonna add my eggs one at a time making sure each one is fully incorporated before adding the next the batter is looking beautiful already i'm gonna add a tablespoon of vanilla extract and now i'm gonna add the dry ingredients alternating with three quarters of a cup of whole milk yogurt i'm going to reduce the mixer to low and then i'm going to add a third of the dry ingredients followed by a third of the yogurt and the next third and the next or the next third so once this dry ingredients batch is mostly mixed in i'm gonna add a quarter cup of yogurt this is whole milk plain yogurt not greek yogurt this is just about fully mixed i'm gonna turn the mixer off and now i'm ready to scoop i've got a couple of baking sheets lined with parchment so that the cookies don't stick and then i'm gonna grab my ice cream scoop which i love to use for these and i'll add a scoop right onto my baking sheet just like that a perfectly round plop is what i like to see and then i'm gonna keep on scooping these are gonna go in the oven now at 350 degrees for 14 to 16 minutes until the bottoms are just starting to turn brown my cookies are ready to come out of the oven oh these smell heavenly these look so good and perfectly puffy i'm gonna let these cool now while i whip up my dueling glazes these are kind of like the hip younger sibling to the traditional black and white cookie so two glazes two bowls they're both gonna start with one and a half cups of powdered sugar a pinch of salt i like to add a tablespoon of light corn syrup and then some of my whole milk yogurt is gonna bring the glaze together and it'll add more of that tanginess i'm gonna start with three tablespoons of yogurt this type of glaze is really all about fine tuning the consistency now for the pink glaze i'm gonna blend up a quarter cup of freestyle strawberries i'll blend these until a very fine powder oh yeah strawberry smoke i'll pour this right into one of the bowls and then for the chocolate glaze i'll add a quarter cup of cocoa powder and i'll make some until they're smooth i'm obsessed with the natural pink color that the strawberries add that's the consistency that i'm looking for it's thick but still spreadable let me mix up the chocolate glaze now this chocolate looks great it's glossy and thick it's time for the best part the decorating so i'll take a little of my strawberry glaze and then smooth it over one half of the cookie and for this lighter glaze it's okay to go a little bit past that equator line because the chocolate can go over it and that's actually the best bite when you go to bite with both glazes layered on the cookie oh four doubly cute i'll keep on prettying these up i've gotta try one immediately i love these they're so dense and cakey and that pop of sourness from the strawberry and the lemon is just completing my life right now you\n"