View Full Version : ISO black & white cookie recipe

11-30-2005, 10:31 AM
I saw these cookies on a TV show and am interested in a recipe. The cookies were cake like (and large). The frosting was 1/2 chocolate and 1/2 white meringuetype frosting. Anyone know about these?

11-30-2005, 10:35 AM
All the bakeries where I live (NYC suburbs) have them. They're delicious. Not anything like the ones in the bakeries...but cooking light has a version. You should be able to find it in the recipe finder.

I went to college in upstate NY, and the black & whites they had in the bakeries looked so wrong (compared to the ones I grew up eating) I didn't even bother to taste them. I knew they wouldn't be what I wanted to taste.

11-30-2005, 11:37 AM
I grew up with these. There have been a few threads on these and there is a recipe in this month's Gourmet. I am thinking about trying these out, finally.

11-30-2005, 11:47 AM
I have the recipe from Zabar's Eat in New York and it's really delicious -- It's made with cake flour so it's got an especially tender crumb. It's originally from The New York City Cookbook which is a fun read. :) It's so much better than the ubiquitous ones you can buy in NY wrapped in saran wrap next to the large soggy Linzer cookies. :p

Black and White Cookies

24 servings

35 minutes 15 mins prep


1 3/4 cups granulated sugar
1/2 lb unsalted butter, softened (2 sticks)
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 cups confectioners' sugar
1/3-1/2 cup boiling water
1 ounce bittersweet chocolate

Preheat the oven to 375.
Butter two baking sheets and set aside.
To make the cookies: In a large mixing bowl, combine the sugar and butter.
Mix with mixer or hand until fluffy.
Add the eggs, milk, and vanilla and lemon extracts and mix until smooth.
In a medium bowl, combine the flours, baking powder, and salt and stir until mixed.
Add the dry ingredients to the wet in batches, stirring well to combine.
Using a soup spoon or ice cream scoop, drop spoonfuls of the dough 2 inches apart onto the prepared baking sheets.
Bake until the edges begin to brown, 20 to 30 minutes.
Allow to cool completely.
To make the frosting: Place the confectioners' sugar in a large bowl.
Gradually add enough of the boiling water to the sugar, stirring constantly, until mixture is thick and spreadable.
Remove half of the frosting to the top half of a double boiler set over simmering water and add the chocolate.
Warm the mixture, stirring, until the chocolate is melted and the frosting is smooth.
Remove from the heat.
With a brush, coat half the cookie with chocolate frosting and the other half with white frosting.

11-30-2005, 01:02 PM
Thanks for the recipe Blazedog! I love black and white cookies. I might make these for a cookie exchange that I am participating in next week.

11-30-2005, 01:09 PM
The problem with these for a cookie exchange is that they are big -- they are much more like a really delicious muffin top (am I sensing a Seinfeld theme here :D ) than a "cookie". The dough will spread a lot.

I think Martha Stewart has a recipe for mini ones in her current Christmas cookie magazine -- I saw it at the newstand and said NO MORE FOOD PORN COMING INTO THE HOUSE :D -- maybe someone will post recipe that so you can get some idea of how to make "normal" size cookies.

As you can see, this recipe only makes 2 dozen.

Beth H
11-30-2005, 01:49 PM
The holiday issue of Gourmet has a recipe for black and white cookies which looked intriguing albiet time-consuming. I could post that tomorrow if you're interested. (These also looked smallish.)

11-30-2005, 02:39 PM
Here are the ones Beth H mentioned - they're on the website already.



This is a miniature version of a New York favorite a cakey cookie with sweet half-moons of vanilla and chocolate icing.

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
7 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
2 3/4 cups confectioners sugar
2 tablespoons light corn syrup
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla
4 to 6 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

Special equipment: a small offset spatula

Make cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350F. Butter 2 large baking sheets.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.

Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.

Make icings while cookies cool:
Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 2 tablespoons water in a small bowl until smooth. If icing is not easily spreadable, add more water, 1/2 teaspoon at a time. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as vanilla icing. Cover surface with a dampened paper towel, then cover bowl with plastic wrap.

Ice cookies:
With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

Cooks' note:
Once icing is dry, cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 4 days.

Makes about 5 dozen cookies.
December 2005

11-30-2005, 02:50 PM
I think Martha Stewart has a recipe for mini ones in her current Christmas cookie magazine -- I saw it at the newstand and said NO MORE FOOD PORN COMING INTO THE HOUSE :D

But Martha makes such high quality food porn! ROFL

11-30-2005, 03:05 PM
Ever since I have watched the episode of Seinfeld, "The black and the white, coming together as one" :D, I've wanted to try a real black and white cookie. All of the recipes look great, so I'm going to have to try them this weekend.

11-30-2005, 07:29 PM
Ever since I have watched the episode of Seinfeld, "The black and the white, coming together as one" :D, I've wanted to try a real black and white cookie. All of the recipes look great, so I'm going to have to try them this weekend.

I urge you to try them...they're all probably good cookies. But if you ever get to the NYC area...buy one from a bakery. They're amazing.

12-01-2005, 07:59 AM
Thanks for posting that recipe funnybone. If I do decide to make for a cookie swap I will definitely make them smaller than the ones you find in bakeries. :D

12-01-2005, 08:30 AM
Thanks all! I couldn't beleive I didn't have a recipe in my stash of cookbooks as most of them are baking/sweet cookbooks. Even went through three different King Arthur cookbooks (and they're from the East) and no recipe! I want to make these today. How will I know if they are close to the REAL thing?

12-01-2005, 08:51 AM
The recipe I posted is very much like the real thing -- or at least the real thing as sold in a good bakery. It is soft in consistency with a crust on the top and bottom like a cake might have. I grew up in NY and loved them and was so happy to find a recipe for them in the NYC Cookbook. :p

I haven't made the smaller ones but (at least IMO) I think they wouldn't be close as small cookies tend to be crispy or chewy and an authentic B&W is neither. They might still be a good cookie and very cute though. :p