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1
Beat butter, granulated sugar amd brown sugar in a bowl until light & fluffy.
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2
Then beat in eggs.
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3
one by one; add vanilla.
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4
Combine 2 3/4 cups flour, baking soda and salt in a medium bowl; then add to the butter mix.
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5
Beat well; reserve half of dough.
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6
To make chocolate dough, beat cocoa in to remaining dough until well blended.
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7
To make butter cookie dough, beat remaining 2 tbsp of flour in to reserved cookie dough.
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8
Flatten each dough in to a disc; wrap in plastic and refrigerate 1 1/2 hrs or until firm.
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9
(Dough can be refrigerated for 3 days before baking).
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10
Preheat oven to 190C.
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11
Working with one color of dough at a time, place on lightly flored surface.
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12
Roll out to 1/4 inch thickness.
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13
Place cut outs 1 inch apart on ungreased cookie sheets (Silpat is great!
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14
).
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15
Bake for 9-11 minutes or until set.
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16
Let cookies stand for 2 minutes.
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17
Remove to wire racks ad let cool completely.
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18
For white chocolate drizzle, place baking bar pieces in a small ziploc bag and seal.
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19
Heat in microwave oven at medium (50% of power) 1 minute.
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20
Turn bag over; heat at same temp for an additional 1 - 2 minutes or until melted.
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21
Knead bag until white chocolate is smooth.
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22
Cut off a very tiny corner of the bag; then pipe or drizzle white chocolate on to brown chocolate cookies.
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23
Let stand until chocolate is set, about 1/2 hours.
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24
Do the inverse for the brown chocolate on white cookies.
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25
Black and White Chocolate Sandwiches: Prepare dugh and roll as directed.
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26
Cut out both doughs with same cookie cutter.
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27
Bake as directed above.
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28
Make cookie sandwiches spreading a thin layer of prepared frosting on bottom side of alternate cookies and joining pairs (bottoms to bottoms).
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29
Last but not least,drizzle alternate melted chocolate over cookies.
