Black and White Cookies are one of the few signature confections of New York City. While available at most bodegas, delis, or bakeries in New York, now you can try them yourself from the comfort of your own kitchen. Try the chocolate or vanilla side first, or just dive in straight down the middle like we do!
Ingredients
Vanilla Fondant Icing Ingredients:
200 g confectioners sugar, sifted
1 tsp vanilla extract
30 g light corn syrup
As needed water
Chocolate Fondant Icing Ingredients:
200 g confectioners sugar, sifted
½ tsp vanilla extract
35 g light corn syrup
30 g black onyx cocoa powder
As needed water
Black and White Cookie Ingredients:
125 g all-purpose flour
125 g cake flour
½ tsp baking soda
¾ tsp baking powder
1 tsp kosher salt
60 g sour cream
60 g whole milk
½ tsp lemon extract
1 tsp vanilla extract
30 g honey
113 g (1 stick) unsalted butter, softened
130 g brown sugar
2 eggs, room temperature
Reserved vanilla icing
Reserved chocolate icing
Method
Serves: 6-8
Vanilla Fondant Icing Method:
Combine the sugar, vanilla, and corn syrup in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.
Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.
Chocolate Fondant Icing Method:
Combine the sugar, vanilla, corn syrup, and cocoa powder in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.
Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.
Black and White Cookie Method:
Preheat the oven to 350 °F. Prepare two sheet trays with silicone baking mats.
Sift together the flours, baking powder, and salt into a bowl.
In a separate bowl, combine the sour cream, milk, lemon extract, vanilla extract, and honey. Whisk well to combine.
In the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the mixture together until well combined, light, and fluffy, about 4-5 minutes.
Add one egg and mix until incorporated. Add the other egg and once again, mix until well combined. Scrape down the sides of the bowl.
Alternate adding about ⅓ of the dry ingredients and wet ingredients, mixing well in between additions.
Using a 4 oz ice cream scoop, add the batter to the prepared baking sheets. Make sure to leave 2 inches of space between each mound of batter.
Bake for 12-15 minutes or until fully baked and lightly golden brown.
Remove the cookies from the oven and allow them to cool on the sheet tray until completely cooled, about 30 minutes.
Using a long offset spatula, add icing to one side of the cookies with the vanilla icing. Allow the icing to set, about 30 minutes. Make sure to ice the flat-side of each cookie.
Using another offset spatula, ice the remaining half of the cookies with the chocolate icing. Allow the cookies to set completely, about 1-2 hours.