Cookie

• 1 pouch 1 lb 1.5 oz sugar cookie mix
• 4 tablespoons softened butter
• 1 teaspoon grated lemon zest
• ½ teaspoon vanilla extract
• 2 eggs at room temperature
• ½ cup buttermilk

Icing

• 1 cup white chips
• 3 tablespoons heavy cream
• 1 cup semi sweet chocolate chips
• 3 tablespoons of heavy cream

• Preheat your oven to 350 degrees F (175 degrees C) to ensure an even bake from the start. Prepare two large baking sheets by lining them with either parchment paper or aluminum foil. This crucial step prevents sticking and makes for easy cleanup, ensuring your beautiful Black and White Cookies lift off the tray effortlessly.
• In a spacious mixing bowl, combine the entire contents of the sugar cookie mix pouch with the softened butter, fragrant grated lemon zest, pure vanilla extract, room temperature eggs, and the essential buttermilk. Stir these ingredients together thoroughly until a smooth, uniform batter forms. The buttermilk adds a delightful tang and moisture, while the lemon zest brightens the overall flavor profile, mimicking a scratch-made taste.
• Using a heaping tablespoon or a small cookie scoop, drop portions of the batter onto the prepared baking sheets. Be sure to space them a few inches apart to allow for spreading during baking. For optimal results and to prevent overcrowding, I recommend placing no more than 6 cookies per sheet. Don’t be alarmed if your batter seems slightly runnier than typical cookie dough; this is normal for this recipe, and they will still bake into beautifully round, perfectly shaped cookies.
• Bake the cookies for 12 to 15 minutes, or until their edges turn a light golden brown. Keep a close eye on them to prevent overbaking, as they should remain soft and cake-like. Once baked, let the cookies cool on the baking sheets for approximately 5 minutes before carefully transferring them to a wire rack. Allow them to cool completely to room temperature on the rack; this is vital before applying the ganache to prevent melting and ensure a smooth, set finish.
• Begin by preparing the white ganache. While it might seem tempting to make it all at once, white chocolate chips are particularly sensitive to heat and can seize easily. For best results, I highly recommend making the ganache in small batches. Combine one tablespoon of heavy cream with approximately one-third cup of the white chips in a microwave-safe bowl. Microwave this mixture at 50% power for 30 seconds. Remove and stir vigorously until the mixture is completely smooth and all chips are melted. If any lumps remain, continue microwaving in 10-20 second intervals at 50% power, stirring well after each, until perfectly smooth. Immediately spoon this luscious white ganache over half of each cooled cookie, spreading it gently with the back of the spoon to achieve that signature smooth coating. Repeat this process with the remaining white chips and cream until all cookies have their white half covered.
• Now, repeat the ganache-making process for the dark chocolate. In a separate microwave-safe bowl, combine one tablespoon of heavy cream with one-third cup of the semi-sweet chocolate chips. Microwave at 50% power for 30 seconds, then stir thoroughly. Continue microwaving in short bursts (10-20 seconds) and stirring until the dark chocolate is completely melted and beautifully smooth. Promptly spoon this rich chocolate ganache over the uncovered half of each cookie, again smoothing it out to create the iconic two-toned finish. Allow the ganache to set completely at room temperature or, if you’re impatient, a brief stint in the refrigerator can speed up the process. Once set, these convenient and delectable Black and White Cookies are ready to be enjoyed!

For the ganache, I highly recommend using good quality chocolate chips. In my experience, Ghirardelli white chips and Ghirardelli semisweet chips yielded fantastic results, providing a rich flavor and smooth texture that set beautifully. When working with white chocolate chips, exercise extra caution as they are notoriously sensitive to heat and can easily seize or burn if overheated. Always microwave them at a slower, lower power setting (50% power is ideal) and stir frequently. To get a feel for the right temperature and consistency, preparing the ganache in smaller, one-third cup batches, as suggested in the instructions, is a smart approach. This allows you to adjust microwaving times precisely without risking the entire batch. While I opted for white chips, I’m confident that high-quality regular white chocolate bars, finely chopped, would also perform wonderfully and provide a similar luxurious coating.

A critical tip for achieving perfectly smooth ganache: ensure all your cream and chocolate chips are at room temperature before melting. This helps prevent shocking the chocolate and promotes a uniform, silky texture. If your ganache appears too thick, you can add a tiny bit more warm cream (half a teaspoon at a time) and stir until desired consistency is reached. If it’s too thin, allow it to cool slightly, stirring occasionally, or add a few more melted chips. For a truly professional finish, consider dipping the cookies instead of spooning, or using a small offset spatula to spread the ganache evenly. Allow ample time for the ganache to set fully, which can take an hour or two at room temperature, or about 15-30 minutes in the refrigerator. This setting time is crucial for preventing smudges and giving the cookies their signature firm, glossy exterior.