NYC Black and White Cookie
Black and white cookies are staples of New York City. Just like the hometown, this cookie is unlike anything else. A fluffy cakey texture topped with a classic royal icing and a bittersweet chocolate spread. I first fell in love with this cookie solely because of it’s appearance. I found it to be mysterious yet captivating. Unlike other cookies, this one didn’t have to try too hard or be extra to stand out. It was as if it was daring you if you were cool enough to enjoy it. It took one bite, the bite must have equal parts of icing and chocolate, and I knew it was something special. It is the perfect cookie because there is so much more than the name it was given, also known as the half and half. It is the balance between texture, fluffy cake like with a slight crackle of the icing and harden chocolate. The spread creates a sweet yet bitter which would never let you think it’s too sweet and keeps you wanting more. Just like New Yorkers, sometimes misunderstood for being harsh but once you crack us, we are as sweet and welcoming as they come. Don’t be intimated, just take a bite and fall in love with the city that never sleeps.
NYC Black and white cookie
Prep time: 20 minutes | Total time: 1 hour 10 minutes
Yields: 12 large cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter, at room temperature
1/2 cup sugar
1/2 cup packed light-brown sugar
1/3 cup buttermilk*
1 large egg
1 tablespoon pure vanilla extract
Special equipment:
electric hand mixer or stand mixer
parchment paper
cooling rack
Instructions:
Preheat the oven to 350 degrees F. Place a rack in the center of the oven and second rack on the second to last rack.
In a medium bowl, add the flour, baking powder, baking soda and salt. Whisk until combined. Set aside.
In a large bowl or in the mixing bowl of a stand mixer, add the butter and salt. Beat with a hand mixer or the paddle attachment on medium speed until pale yellow and creamy, about 3 minutes. Add the buttermilk, egg and vanilla until all combined. Adjust the speed to low and incorporate the flour in 2 batches. Scraping the sides of the bowl with a rubber spatula, if needed.
Fill batter with an ice cream scoop, about ¼ cup, and drop onto a parchment lined baking sheet. Each scoop of batter should have about 3 inches. Use a butter knife or mini metal spatula to spread into a 2-inch round. Repeat with the remaining batter to fill this baking sheet and fill a second one. Each baking sheet should have a total of 6 cookies. These cookies will spread out when baking.
Bake until the edges are golden brown, 15-18 minutes. Rotating the pans and positions halfway. Allow to cool slightly for 2 minutes and transfer to baking rack until cool completely.
Turned cooled cookies bottoms up, remove any crumb because that’s the beauty side.
Spread 2 teaspoons of white icing on half of the cookie and spread 2 teaspoons of chocolate icing on the remaining half. Let dry until set and the icing is not tacky, about 15 minutes. Enjoy!
Black and white icing
Prep time: 15 minutes | Total time: 15 minutes
Ingredients:
1 cup semisweet chocolate chips
1 tablespoon vegetable shortening
3 tablespoons whole milk
2 1/2 cups confectioners' sugar
Pinch salt
Special equipment:
mini off set spatula
Instructions:
Whisk together the milk, confectioner’s sugar and salt in a medium bowl until icing is a spreadable consistency. Icing consistency should be similar to glue (see above photo). Add small increments of milk if it is too thick. Place a piece of plastic wrap directly on top to prevent a skin from forming.
Melt the chocolate chips and vegetable shortening over a double boiler or microwave until fully melted. Stir to combine. Place a piece of plastic wrap directly on top to prevent a skin from forming.
Cook’s Note
*Make your own buttermilk. Whisk in 1 tablespoon of fresh lemon juice into 1 cup of whole milk. Let sit for 10 minutes and use as recipe directed.
For storage: Place between sheets of wax paper or in a single layer due to icing.