10 large cookies
DESSERT
Ina Garten Modern Comfort (p. 192)
Unsalted butter - 1 3⁄4 sticks
Egg - 1
Sour cream - 1⁄3 cup
Heavy cream - 3 tbl
Granulated sugar - 1 cup
Vanilla extract - 2 1⁄2 tsp
All-purpose flour - 1 3⁄4 cups
Baking powder - 1⁄2 tsp
Baking soda - 1⁄4 tsp
Semisweet chocolate - 5 oz
Instant coffee granules - 1⁄2 tsp
Confectioners sugar - 2 cups
Light corn syrup - 2 tbl
Unsalted butter - bring 1 1/4 sticks to room temperature, leave 1/2 stick cold
Egg - bring to room temperature
Semisweet chocolate - chop roughly
Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.
Put the room temperature butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment (or combine by hand), and beat on medium-high speed for 2 to 3 minutes until light and fluffy. With the mixer on low, add the egg and 2 tsp vanilla and mix well, scraping down the sides with a rubber saptula. Sift the flour, baking powder, baking soda, and 1⁄2 tsp salt into a bowl. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Stir with a rubber spatula.
With a standard ice cream scoop, place 10 level scoops of batter 2 inches apart on two sheet pans lined with parchment paper. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Don't overbake them. Cool on the pans for 5 minutes then transfer to a wire rack set over a sheet pan to cool completely.
Make the chocolate glaze. Place 1⁄2 stick of cold butter, chocolate and coffee granules in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture and continue to microwave in 30-second intervals until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely. Stir the mixture vigorously, until smooth. Turn the cookies so the flat side is up. Hold the cookie in your hand and with a spoon, carefully pour the chocolate glaze on half of the cookie forming a straight line down the middle. Allow the glaze to set for 30 minutes.
Make the vanilla glaze. Whisk together the confectioners' sugar, corn syrup, 1⁄2 tsp vanilla extract and 2 tbl of the cream adding drops of cream until the glaze is smooth, thick, and barely pourable. Holding the cookie in your hand, with a spoon, pour the white glaze over the unglazed half of each cookie right up to the chocolate glaze. You can smooth it out with an offset spatula if you need to. Allow to set for 30 minutes. Serve at room temperature.