I don't know the exact genesis of these cookies, I only know they are my attempt to recreate the ones we get at our favorite super market, Wegmans. A google search turned up a couple of hints, but not close to what I was looking for. If anyone knows the story and the genius baker who came up with the delightful recipe, and name, please let me know.
In the mean time I made do with recreating the recipe by reverse engineering. In other words I ate a bunch of them and went by taste. I started with a simple Toll House cookie- backed out the chocolate chips, used all white sugar instead of half brown sugar and dropped the yolk in favor of just the white. Oh, and added a bit of almond flour, cause that's my thing.
While, in my opinion, the cookie is really just a vehicle for the jam and chocolate, the next time it's been suggested to make it more cake-y. Thanks hon, guess I should have left the yolk in after all. And you know that any chance I can get to use Bonne Maman raspberry preserves in a recipe I am so there. I'm guessing it's the mix of white and dark chocolate that plays into the name of these cookies. Two opposing factions that just go so good together. Happy Valentine's Day y'all!
Romeo and Juliet cookies
1/2 cup butter, room temperature
3/4 cup white sugar
1 egg white
1/2 teaspoon vanilla extract
1 cup white whole wheat flour
2 tablespoons almond flour
1/2 teaspoon baking powder
1/2 cup raspberry preserves
4 ounces white chocolate
4 ounces dark chocolate
Preheat oven to 350 degrees. In a stand mixer cream butter and sugar, add egg white; scrap down the beater and bowl as necessary. Add vanilla extract.
Whisk together flour, almond flour and baking powder, add to butter mixture in a couple of additions, scraping down the bowl in between to make sure everything is mixed well.
Scoop batter onto parchment lined baking sheets by rounded teaspoonfuls (they may look small but they spread) and flatten. Bake for 8-10 minutes, or until lightly golden around the edges. Cool on wire racks.
Once cookies are cool spread the undersides of half of them with raspberry preserves and top with the other half.
Chop and melt chocolates in separate bowls using your favorite method. I used the microwave on low for 60 seconds, stirred and returned for another 60. Or you could use a double boiler with the water on a low simmer, you don't want to get any steam or moister in the chocolate.
You can dip all the filled cookies in dark chocolate or half in dark and half in white. Once cookies are dipped pour remaining chocolate into two piping bags (I just used parchment paper cones), and drizzle contrasting chocolate on each cookie. Makes about 20 cookies.