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Black and White Cookies

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

Black and White Cookies are the most classic New York dessert outside of New York Cheesecake and they're the perfect combination of a cake
Prep Time30 mins
Cook Time15 mins
Cooling2 hrs
Course: Dessert
Cuisine: American
Keyword: black and white cookies, Chocolate Frosting, classic New York dessert, Cookies, half-and-half cookie, half-moon cookie, vanilla frosting
Servings: 18

Equipment

  • #20 scoop

Ingredients

THE COOKIES, WHISK

  • 2 ¾ cups All-purpose flour
  • ½ tsp. Table salt
  • ¼ tsp. Baking soda
  • ¼ tsp. Baking powder

CREAM

  • 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

Instructions

  • 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.

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Written by Lisa Yarde

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