Is the black side actually chocolate on a B&W cookie? I have been through three recipes (the first two made pancakes, not cakelike cookies). The third made a decent cakey cookie, the white frosting came out okay, but the black side is very dark brown. One reviewer suggested adding more dutch cocoa, but that just made it redder. I wonder if it is even supposed to be chocolate at all - maybe black fondant? Or the icing with black dye?
The only B&W cookies my daughter has had were stale ones hand carried from NY to TX, but that was enough to get her hooked. In fact, the fresh cookies I made are still not exactly right - may have to let them get a little stale to taste authentic! She wants them for her bat mitzvah, but the price of them plus shipping is driving me to bake.
So are they chocolate or just black with no flavor?