For Christmas I had plans of creating a dessert table featuring family favorites and desserts from different cities that are important to our family. Thanks to a crippling bout of food poisoning, I wasn’t able to bake anything new on Christmas day, I had to rely on the couple dozen frozen cookie dough balls in my freezer, my best hostess/adult tip ever, they save my butt weekly!
Most of my family lives in California, the exception is my aunt, uncle, and cousins who live in New York. As much as I wish they lived down the street from me, or me from them, getting to visit them in New York is my favorite.
There are so many icon food items that come to mind when I think of New York, and I have plans of making them all, but the one that stands out most to me is the black and white cookie.
Truth be told, I have never had a black and white cookie while in New York. I have only had a true one when Andrews dad brought us a couple back from his trip. I always thought they would be stale, overly sweet, and nothing special. I was wrong, it was delicious and brilliant.
While I wish I could hop on a plane whenever I was craving one, or better, have my cousins bring a dozen out here, this recipe is the third best option. If you ever fail to bring back a gift from a trip to New York, or eat the real ones on the flight home, just whip these up and no one will be the wiser!
A note about the size: the standard NYC Black and White cookie are large, about 5 to 6 inches in diameter. I made this batch “mini” size, or just normal size cookies. I used a 1.5 tablespoon scoop and it made about 24 cookies.
For the cookies
- 1 1/4 C flour
- 1/2 t baking soda
- 1/2 t salt
- 1/3 C buttermilk
- 1 t vanilla extract
- 6 T butter
- 1/2 C sugar
- 1 large egg
For the icing
- 1 1/2 C powder
- 1 T light corn syrup
- 2 t lemon juice
- 1/2 t vanilla extract
- 2 T water
- 1/8 t salt
- 6 T cocoa powder, sifted
- 1/4 t instant espresso powder
- Preheat oven to 350º F and line baking sheets with parchment paper
- In a small bowl, whisk the flour, baking soda, and salt together.
- In the bowl of a stand mixer, beat the butter and sugar until creamy. Add in the vanilla extract and egg and mix until well combined. Scrape down the bowl.
- Alternate adding in the flour mixture and buttermilk in 3 additions. Mix until just combined.
- Scoop equally portioned dough about 1 inch apart on the baking sheets.
- Bake the cookies for 6 to 8 minutes, or until the tops spring back when pressed gently and the cookies are a light golden brown around the edges. Cool completely.
- While the cookies are cooling, prepare the icing by whisking the confectioner’s sugar, corn syrup, lemon juice, vanilla, salt, and water together until very smooth.
- Remove half of the mixture to another bowl and whisk in the cocoa powder and espresso powder until very smooth.
- Add a few drops of water to the chocolate icing until it is a spreadable consistency. The icing should be thin enough that it is easily spreadable, but not runny. If it seems dry, add water 1/2 teaspoon at a time; if it is runny, add confectioner’s sugar 1 tablespoon at a time.
- Flip the cooled cookies so their flat sides are up. Use an offset spatula or knife to spread vanilla icing on half of the cookies, then spread chocolate icing on the other half.
- Let icing set for a few minutes, then dig in. Store the leftover cookies in an airtight container at room temperature for up to two days.