Recipes Desserts Cookies Chocolate Cookies Black and Ruby Cookies 3.0 (1) 1 Review Paola Velez adds her own spin to the iconic New York City treat of her youth: the Black and White cookie. By Paola Velez Paola Velez Paola Velez has been a pastry content creator and influencer since co-founding Bakers Against Racism, a viral advocacy movement. The experienced executive pastry chef was named Pastry Chef of the Year by Esquire and the Restaurant Association of Metropolitan Washington in 2020 and a Food & Wine Best New Chef in 2021. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Active Time: 50 mins Total Time: 3 hrs 50 mins Yield: 8 to 12 cookies Velez starts by going all-chocolate with the topping: one side gets piped with dark chocolate ganache and the other with ruby chocolate, a fruity chocolate with a pink hue. Velez also swaps traditional whole milk for buttermilk, which helps the baking soda activate, leading to a tender, well-risen cookie. A touch of rye flour in the dough is not only a nod to iconic NYC deli breads, its savory, nutty flavor helps balance the sweetness of this classic cookie. Finally, she adds gold leaf to the finished cookies for a fun metallic shine. To apply the gold leaf, she brushes it on in little dabs, using a small artist's paint brush. Cook Mode (Keep screen awake) Ingredients For the cookies 1/2 cup granulated sugar 1/3 cup unsalted butter, softened 1 large egg 1/3 cup buttermilk 1/2 teaspoon vanilla extract 3/4 cup all-purpose flour 1/2 cup rye flour 1/2 teaspoon baking soda 1/2 teaspoon kosher salt For the ganaches 3 1/2 ounces dark chocolate, chopped (about 1/2 cup) 1 tablespoon light corn syrup 3 1/2 ounces ruby chocolate or white chocolate, chopped (about 1/2 cup) Pinch of salt 1 cup heavy cream For garnishing Gold leaf (optional) Directions Preheat oven to 350°F. Line two rimmed 18-by-13-inch baking sheet with parchment paper. In a stand mixer fitted with a paddle attachment, beat the sugar and butter on low speed until blended. Increase the speed to medium and beat until the mixture is pale yellow and fluffy, scraping down the bowl once or twice, 2 to 5 minutes. Beat in the egg. Scrape down the bowl once more. In a small bowl, mix the buttermilk and vanilla; on low speed, beat into the butter mixture. In a separate medium bowl, stir together the all-purpose flour, rye flour, baking soda, and salt. Add the flour mixture to the butter mixture in the stand mixer. Beat on low speed until the dough comes together (the dough will seem sticky but you want it to look that way!). Using a 2-inch cookie scoop, scoop out 8 cookies and arrange them on the sheet pan, spaced at least 1 1/2 inches apart (alternatively, you can use a 1 1/2-inch cookie scoop to make 12 cookies; reduce baking time accordingly). Bake until the edges of the cookies are golden brown, 12 to 15 minutes. Transfer to a wire rack to cool completely, about 2 hours and up to overnight. Make the dark chocolate and ruby ganaches Place dark chocolate and corn syrup in a medium bowl; place ruby chocolate and salt in a separate medium bowl. Heat 1 cup heavy cream in a small saucepan until just about to simmer. Pour 1/2 cup hot cream into each bowl of chocolate; let stand for 1 minute. Using separate spatulas or whisks, stir the ruby chocolate ganache until chocolate is melted; repeat with dark chocolate ganache. Set aside both bowls to cool slightly until thickened enough to spread on the cookies, about 10 minutes. Transfer each ganache to a piping bag and snip a small tip off the end of each. To decorate, turn all the cookies so their flat bottoms are facing up on the wire rack. Pipe dark chocolate ganache over half of each cookie to form a semi-circle; smooth the chocolate with an offset spatula. Pipe ruby chocolate ganache on the other side, taking care to create a sharp, clean line in the middle; smooth with a clean offset spatula. Let the chocolate set, about 20 minutes. If using the gold leaf, use a small paintbrush to dab small pieces of gold leaf on top of the cookies. Enjoy! Farrah Skeiky Rate It Print