I tasted these cookies for the first time on a trip to NYC. My younger sister and I took my older sister on a roadtrip to NYC to celebrate her birthday. Of course, part of the weekend was spent taste-testing sweets at numerous bakeries (Babycakes and Baked were some of the best stops on our list). At one of the bakeries, I took a bite out of a Black & White cookie at my sister’s insistence.
My sister loves Black & White cookies so much because they are more like the top of a cupcake than a regular cookie. These tender cake-like cookies have a delicate crumb. They are rather large and puffy, and are not overly sweet. The cookie itself isn’t very flavourful, but the icing brings it to another level.
Last week I boarded a train headed for Ottawa to visit my sister who works on Parliament Hill. Since my sister loves these cookies made famous by New York delis, I baked her a batch and packed them in a tin for the journey. They smelled so good, I had to use a lot of restraint to keep myself from eating the gift.
Recipe adapted from The America’s Kitchen Family Baking Book
Yields 24 portions
16 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
16 tablespoons (2 sticks) unsalted butter, softened
12 1/4 ounces granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon juice
1 cup whole milk
1/4 cup light corn syrup
1/3 cup water
20 ounces confectioner’s sugar
1/2 teaspoon pure vanilla extract
2 ounces unsweetened chocolate, melted
2 to 4 teaspoons water
1) Preheat the oven to 350F and line baking sheets with parchment paper.
2) Whisk the flour, baking powder and salt together in a bowl and set aside.
3) In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar until light and fluffy, 3 to 6 minutes.
4) Add the eggs, vanilla and lemon juice. Mix until incorporated, about 30 seconds.
5) Reduce the speed to low and add 1/3 of the flour mixture.
6) Pour 1/2 of the milk in. Alternate with the remaining flour. Beat in until just combined.
7) Scoop 1/4-cup mounds of batter onto the prepared baking sheets.
8) Use the back of a spoon dipped in water to smooth the surface of the cookies.
9) Bake the cookies until the edges begin to turn light golden brown, about 15 minutes.
10) Let the cookies cool on baking sheets for 10 minutes, then transfer the cookies to a wire rack to cool completely.
1) Bring the corn syrup and watr to a boil in a saucepan.
2) Remove the saucepan from the heat.
3) Whisk in the confectioner’s sugar and vanilla.
4) Pour half of the icing into another bowl.
5) Whisk the melted chocolate and 2 to 4 teaspoons of water into one of the bowls. The consistency of both icings should be smooth and spreadable.
6) Use a small spatula to spread the chocolate icing on half of each cookie.
7) Use a small spatula to spread the vanillaicing on the other half of each cookie.
8) Let the icing harden before serving.
To make ahead: Warp plastic over the bowl containing the cookie batter and store in the fridge for up to 24 hours. Let the batter come to room temperature before portioning them. Bake and glaze.