A New York City deli classic, these soft, sponge-cake like cookies, with vanilla and chocolate fondant frosted halves, are as dramatic looking as the city that claims them. But these enormous cookies come with quite the dilemma — vanilla or chocolate icing first?
Black and White Cookies
- #20 scoop
THE COOKIES, WHISK
- 2 ¾ cups All-purpose flour
- ½ tsp. Table salt
- ¼ tsp. Baking soda
- ¼ tsp. Baking powder
- 1 Stick unsalted butter (8 Tbsp.), softened
- ½ cup Shortening
- 1 ¼ cups Granulated sugar
- Minced zest of ½ a lemon
- Minced zest of ½ an orange
- 2 Eggs
- 2 tsp. Pure Vanilla extract
- ¼ cup Heavy cream
THE ICING, HEAT
- ½ cup Water
- ¼ cup Light corn syrup
- 5 cups Powdered sugar, sifted
- ½ tsp. Pure vanilla extract
- 2 oz. Unsweetened chocolate, chopped and melted
- ¼ tsp. Espresso powder
- Preheat oven to 375°. Line baking sheets with parchment paper.
- For the cookies, whisk together flour, salt, baking powder, and baking soda.
- Cream butter, shortening, sugar, and zests until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternately add flour mixture and cream, mixing after each addition just until combined.
- Drop dough with a #20 scoop (3 Tbsp.) onto prepared baking sheets, about 2 inches apart.
- Bake cookies, rotating sheets halfway through baking, until edges are golden and centers are cakey, 10–12 minutes. Transfer parchment and cookies to a rack. Let cookies cool completely.
- For the icing, heat water and corn syrup in a saucepan over medium-high until boiling. Off heat, whisk in powdered sugar and vanilla until smooth.
- Whisk together chocolate, espresso powder, and ¾ cup vanilla icing. Add hot water, 1 tsp. at a time, to each icing as necessary, until spreadable.
- Ice half of (flat side of) each cookie with chocolate; let cookies set slightly, about 15 minutes. Ice remaining halves of cookies with vanilla. Let cookies sit until icing sets up, 1–2 hours.