黑和白曲奇饼
At Freedman’s in Los Angeles, Best New Chef Liz Johnson treats tradition like a suggestion, an approach that frees her up to finesse old ideas while still tugging at nostalgic heartstrings. It all might be best expressed in her version of a black-and-white cookie, a vanilla-sugar number that is soft and tender where the OG version is dry and cakey, with glossy ganache and egg-white frosting where a purist might have settled for fondant. With one bite it resolves every broken promise of every black-and-white that came before it, reminding us that in the hands of a true technician, relics have plenty of fight left in them. The total time for these sweet, tender cookies includes an overnight wait that allows them to soften to the perfect texture.