A Twist On the Black & White Cookie: Chocolate-Covered Corn Chips

02/14/2014 at 04:20 PM ET

Black and White Cookies
Mark Thomas/Getty

This idea from chef David Burke is so simple and so genius, we can’t believe we didn’t think of it years ago.

If you’ve ever had a black and white cookie, you know it’s one of the best desserts of our time. If you haven’t, the short story: It’s a cake-like cookie frosted with vanilla on one side and chocolate on the other, so you don’t have to choose between the two flavors. Delicious.

That said, we never considered that the same half-and-half concept could be applied to other foods. Then, Burke told us he made a black and white chocolate SunChip — a chip covered half in white chocolate and half in dark chocolate.

We shouldn’t be surprised at the whimsy. After all, this is the chef behind an entire restaurant devoted to bacon.

His snack is salty-sweet like a chocolate-covered pretzel, but even crunchier. And then, of course, there’s the bonus of getting both types of chocolate in one satisfying bite. Whip these up for your next party to be the man or woman of the hour. Cost to you in time and money: practically nothing on both counts.

Black and White Cookies
Courtesy David Burke; Inset: Monica Schipper/FilmMagic

B&W Snack Chips

1 bag snack chips (recommended: SunChips)
1 cup dark chocolate chips
1 cup white chocolate chips

1. In a saucepan or double-boiler over low heat, melt each chocolate separately. (Chocolate can also be melted in the microwave; melt on a low power setting and/or in short intervals, being very careful not to burn.)

2. Tip half a chip into the white chocolate until the chip is barely more than halfway covered and place on a baking pan lined with parchment paper. Let cool until chocolate solidifies.

3. Dip the opposite side of the chip into the dark chocolate and slightly overlap the white chocolate so there is no bare chip showing.

4. Place chip back on lined baking pan. Repeat with all chips and refrigerate pan until chocolate is set.

FILED UNDER: Chocolate , Food , Recipes

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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms


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The Latest Craze in Disco Styles Is See-Through Jeans—but Beware of Foggy Bottoms

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On a clear day, you can see forever—or at least that’s the wicked thought behind L.A. designer Agi Berliner’s transparent idea: see-through jeans. Exhibitionists notwithstanding, most folks wear them over bathing suits or as attention-getting evening wear with halters, garter belts and body stockings. Created for the disco crowd, the $34 jeans are selling like, well, hot pants. In just six weeks, 25,000 pairs have already been sold in such major department store chains as Macy’s, Bonwit’s and Saks.

“What’s limiting American designers is that we’re afraid to do something different,” says Berliner, 32, a Hungarian émigré who fled with her family to the U.S. in 1956. Agi thought up the gimmick in London while marveling at the way plastics were being employed by designers of punk fashion. In her L.A. office, where she designs for La Parisienne junior sportswear, Agi spent five days on the phone and six weeks testing to come up with the right plastic.

Agi herself tried out the French-cut jeans with the zipper in front, and quickly found several problems: Some plastics tore away from stitching, others wouldn’t bend and all fogged with perspiration. The ideal material proved to be a vinyl supplied by a bookbinder. The steam was eliminated with a series of vents behind the knees and in the crotch. “They’re no hotter than polyester pants,” claims Agi, “and if you wear them with tights, they won’t stick to your legs.”

Whatever the discomfort and despite the problem of Saturday night feverishness, discomaniacs report one major advantage of the plastic pants: no laundry bills. To keep Berliner’s see-through jeans clear, all the wearer needs is a little Windex.

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