I love chocolate. I love vanilla. I love cookies. And I love cake. Which is a huge reason I love Black & White cookies. They are cookies but with a cakey texture and they have chocolate AND vanilla icing. It’s a win win win situation.
B&W cookies originated in New York in the early 1900’s so as imagined, they are much more popular up north. We spend a week in Boston every summer and I am crazy about trying all the B&W cookies. They vary from bakery to bakery. Some flat, some dome shaped, some cakier, some with fondant icing and others with frosting. I prefer dome shaped, cakey with frosting.
It’s funny… even after trying all the Black & White cookies I could get my hands on up north… the best one I’ve had came from McKay’s Bakery in Abilene. No joke, the best.
Since I won’t be visiting New York, Boston or even Abilene any time soon I decided to make some Black & White cookies myself. I’m more in love with them now than before. Icing these cookies was like therapy to me. The recipe is pretty simple. The cookies are delicious. And just FYI… I think a miniature version of these are going to make it into the Tate Treat Boxes this Christmas!
Black & White CookiesCourse: DessertDifficulty: Easy
1 3/4 cups all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
10 Tbsp unsalted butter, softened to room temperature
1 cup sugar
1 large egg, room temperature
2 tsps vanilla extract
5 1/2 cups powdered sugar, sifted after measuring
7 Tbsp whole milk, divided
2 Tbsp light corn syrup
1 tsp vanilla
1/2 tsp salt
3 Tbsp cocoa powder
- Preheat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Whisk the flour, baking powder, baking soda and salt together in a bowl. Set aside.
- In a large bowl using a handheld or stand mixer, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides of the bowl and beat again if needed. Reduce to low speed and add the dry ingredients in 3 additions, alternating with sour cream. Beat everything on low until combined. Batter will be thick.
- Using a 1/4 cup measuring cup, drop mounds of dough 4 inches apart on prepared baking sheet. 6 cookies per sheet. Bake 16-18 minutes or until edges are lightly browned. Allow cookies to cool on the baking sheets for 5 minutes, then transfer to wire rack to cool completely before icing.
- Make the icings: Whisk powdered sugar, 6 Tbsp of milk, corn syrup, vanilla and salt together in a bowl. Transfer 1 cup to a separate bowl, add remaining Tbsp of milk and the cocoa powder. Whisk until combined. The icing needs to be thick but not so thick that it won’t spread. Add a tiny bit of milk to thin the icing if you need to.
- Spread the vanilla icing onto half of the cookies- the flat side. Refrigerate for 15 minutes or until set so the icings do not bleed together. Spread chocolate icing onto other half of cookie and allow to set completely, about 1 hour, before serving.