Black and White Cookies
Black and White Cookies make the perfect addition to your holiday cookie plate and you don’t have to travel to New York to get the authentic flavors and those two delicious signature vanilla and chocolate glazes!
Black and White Cookies bring me back to all those Seinfeld episodes I used to watch in high school. The Black and White Cookies minus the ill feeling Jerry got from his stomach infighting between chocolate and vanilla, these cookies are an awesome mix of chocolate and vanilla.
There are a couple of funny things about Black and White Cookies to note.
- You are actually going to ice the bottoms of the cookies! This means a slight pillowy bottom and the icing on the flat side.
- I ice the vanilla all at once first and if I have extra time I let the vanilla dry a bit before doing all the chocolate which gives you the clean separation between the two colors.
- Testing for doneness on these Black and White Cookies is more like a cake because they spring back up when you test them (when done)
- Try not to chill them in the fridge to speed up the process, they taste different than when you’ve let them cool at room temperature.
- And yes, totally worth all this effort, they are amazing!
If you want to make more than 8 of these cookies I highly suggest cooking them one sheet at a time. Crowding the oven or putting these near the top or the bottom of the oven may impact the texture of them.
I’ve made a triple batch before, using three cookie sheets and keeping the batter in a cool spot while waiting for the first batches to finish baking.
Tools Used in the Making of Black and White Cookies:
Silpat: Helps keep the cooking on the bottom of these cookies gentle and preserve the light color of the cookies.
Stand Mixer: When creaming butter and sugar a stand mixer is a huge help in the kitchen, you want to see a visual change in the color of the butter and a stand mixer will get you there in no time.
Ice Cream Scoop: This will ensure your cookies are the perfect size and easy to scoop. I use this scoop for all larger cookies and muffins/cupcakes.
Black and White Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1/3 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 1/2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla
- 1 to 2 tablespoons water
- 1/4 cup unsweetened Dutch-process cocoa powder
- Preheat oven to 350°F and position your baking rack in the middle of the oven.
- In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (important don't skimp on the time here).
- Add in the egg until fully combined.
- In a small bowl whisk together the flour, baking soda and salt.
- In a measuring cup add your buttermilk and stir in the vanilla.
- To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
- Bake for 15-17 minutes or until the tops are golden brown and puffed up in the center, but if you touch them they spring back (kind of like a cake).
- Either let them cool on your cookie sheet completely or transfer to a cooling rack before adding the icing as a warm cookie will melt the icing.
- To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
- Put half the icing into a second bowl and add in the cocoa powder and add small spoonfuls of water until it just resembles the same consistency as the vanilla icing (since the cocoa powder will have thickened the mixture).
- To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings.
- I like to put vanilla on all the cookies first then come back and add chocolate to them all so you avoid a lot of the colors mixing.
Adapted from Gourmet Magazine, February 2002. I've been making this recipe for almost 15 years (that's kind of scary!)
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