salted black and white cookies

It has been quite a while since I last posted, but I’m trying to get back on track. The weather was very grim during the winter and taking pictures seemed utterly pointless without any kind of daylight – you’ll see what I mean when I finally come around to post my  x-mas cookie baking.

Anyway, I came across this recipe a while ago and decided to try it last weekend.  They are adapted from Joy The Baker, who in turn adapted them from Martha Stewart. I added a bit more more salt as well as a salted chocolate and I they turned out great.


5.0 from 1 reviews
salted black and white cookies
Prep time
Cook time
Total time
Yields: 48
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon salt
  • 13 (190g) tablespoons butter, softened
  • 1 cup (130g) confectioners’ sugar
  • 1 egg (M) - separated
  • 1 scraped vanilla pod
  • 2 tablespoons unsweetened cocoa powder
  • 3½ tablespoons (40g) salted dark chocolate, chopped
  • course sea salt
  1. Mix the softened butter and sugar on medium speed for 2 or 3 minutes.
  2. Add the egg yolk and vanilla bean.
  3. Gradually add flour and salt.
  4. Separate half of the dough and set aside.
  5. Add the cocoa powder and chopped chocolate to one half of the dough and mix until well combined.
  6. Turn out the doughs onto a lightly floured work surface and roll each into a 10 inch (25cm) log.
  7. Brush the top of the chocolate dough log with the egg white. Sprinkle the course salt on top.
  8. Then press the vanilla log on top of the chocolate dough log.
  9. Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight.
  10. Preheat oven to 350° F / 175° C.
  11. Cut the log into rounds and place them on a baking sheet lined with parchment paper.
  12. Bake 10 to 12 minutes.



I used Mast Brothers Dark Chocolate with Sea Salt (72%).

2 thoughts on “salted black and white cookies

  1. jem

    Diese Kekse sehen sehr ansprechend, aber einfach aus, doch das täuscht gewaltig. Sie entpuppen sich auf dem Gaumen als echte Überraschung und entwickeln ein sehr vielschichtiges Aroma. Die Konsistenz ist fein und sandig, ohne bröselig oder trocken zu sein, der Geschmack der beiden Hälften ist deutlich zu unterscheiden, Hell und Dunkel harmonieren wunderbar. Ein Highlight: Die Schokostückchen im dunklen Teig. Dass hier besonders edle Schoki verbacken wurde, schmeckt man sofort. Der absolute Clou: die hauchdünne (Meer?)Salzschicht zwischen der dunklen und hellen Kekshälfte. Dass die Hälften trotzdem so gut aneinander haften, ist an sich ein kleines Wunder. Großartig! Kompliment für diese kleinen Geschmacksbomben!

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