Directions
Step 1
Place racks within the higher and decrease thirds of the oven and preheat to 375°F. In a big bowl, whisk collectively the flour, baking powder, and salt. Put aside.
Step 2
In a second massive bowl, beat the sugar and butter with an electrical mixer on medium-high pace till pale and fluffy, about 3 minutes. Add the eggs one after the other, beating till clean after every addition. Flip the mixer to low and beat within the milk, vanilla, and reserved flour combination till simply mixed.
Step 3
Utilizing an ice cream scoop or ¼-cup measure, divide the dough into about 24 parts. Switch to parchment-lined baking sheets, spacing the cookies about 2 inches aside. Bake till the cookies are set and calmly browned on the edges, about quarter-hour. Switch the baking sheets to wire racks to chill for 15–20 minutes, then switch the cookies on to the racks to chill utterly.
Step 4
In the meantime, make the white glaze: In a medium heatproof bowl, whisk collectively the confectioners sugar and ⅓ cup of boiling water to make a clean glaze.
Step 5
Working with one cookie at a time, maintain the cookie horizontally, gently gripping it by the sides, and dip the highest within the white glaze (you’ll get some glaze in your fingers). Return the cookie to the wire rack and put aside till the glaze is ready, 5–10 minutes.
Step 6
In the meantime, make the black glaze: Add the chocolate to the remaining white glaze. Microwave till the chocolate is melted, about 45 seconds; stir to mix.
Step 7
Dip every white-glazed cookie vertically midway into the chocolate glaze and switch to the wire rack. Put aside till the chocolate glaze is ready utterly, 10–quarter-hour.
-
Place racks within the higher and decrease thirds of the oven and preheat to 375°F. In a big bowl, whisk collectively the flour, baking powder, and salt. Put aside.
-
In a second massive bowl, beat the sugar and butter with an electrical mixer on medium-high pace till pale and fluffy, about 3 minutes. Add the eggs one after the other, beating till clean after every addition. Flip the mixer to low and beat within the milk, vanilla, and reserved flour combination till simply mixed.
-
Utilizing an ice cream scoop or ¼-cup measure, divide the dough into about 24 parts. Switch to parchment-lined baking sheets, spacing the cookies about 2 inches aside. Bake till the cookies are set and calmly browned on the edges, about quarter-hour. Switch the baking sheets to wire racks to chill for 15–20 minutes, then switch the cookies on to the racks to chill utterly.
-
In the meantime, make the white glaze: In a medium heatproof bowl, whisk collectively the confectioners sugar and ⅓ cup of boiling water to make a clean glaze.
-
Working with one cookie at a time, maintain the cookie horizontally, gently gripping it by the sides, and dip the highest within the white glaze (you’ll get some glaze in your fingers). Return the cookie to the wire rack and put aside till the glaze is ready, 5–10 minutes.
-
In the meantime, make the black glaze: Add the chocolate to the remaining white glaze. Microwave till the chocolate is melted, about 45 seconds; stir to mix.
-
Dip every white-glazed cookie vertically midway into the chocolate glaze and switch to the wire rack. Put aside till the chocolate glaze is ready utterly, 10–quarter-hour.
