Black and White Cookies
No need to travel to Manhattan because the best New York black and white cookies are actually made right in your own kitchen! These iconic soft, cakey cookies with half vanilla and half chocolate icing come together with a quick, approachable method and result in an ultra moist & flavorful crumb that you can't get anywhere else.
Ingredients
For the cookies:
- 270 g (2 ⅓ cups) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 170 g (12 tablespoon) unsalted butter, room temp
- 200 g (1 cup) granulated sugar
- ½ teaspoon salt
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tablespoon vanilla extract
- 113 g (½ cup) sour cream, room temp
For the chocolate icing:
- 56 g (¼ cup) heavy cream
- 28 g (1 oz ) dark chocolate
- 28 g (¼ cup) powdered sugar, sifted
- 15 g (1 tablespoon) light corn syrup
For the vanilla icing:
- 170 g (1 ½ cups) powdered sugar, sifted
- 84 g (¼ cup + 2 tbsp) heavy cream
- 15 g (1 tablespoon) light corn syrup
Instructions
For the cookies:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- In a medium bowl, combine the flour, baking powder, and baking soda.
- In a large bowl, cream together the butter, sugar, and salt for 2-3 minutes until light and fluffy.
- Mix in the egg, egg yolk, vanilla, and sour cream until fully combined.
- Lastly, add the dry ingredients and mix until just combined.
- Use a 3 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them about 2" apart.
- Dip a finger in water to smooth out and pat down the cookie dough balls slightly.
- Bake the cookies for 10-12 minutes until the tops appear matte but before the edges turn golden.
- Allow the cookies to cool for a few minutes, then turn each of them over and set aside to cool completely.
For the chocolate icing:
- In a small saucepan over low-medium heat, stir together the heavy cream, chocolate, powdered sugar, and light corn syrup until fully melted. Set aside to cool.
For the vanilla icing:
- In a medium bowl, whisk together powdered sugar, heavy cream, and light corn syrup until smooth.
For assembly:
- On the bottom of each cookie, spread the vanilla icing onto one half. Then, repeat with the chocolate icing on the other half.
- Allow the icing to set for a few minutes, then enjoy!
Notes
- Don't over-bake the cookies! The cookies are done baking once the tops no longer look wet, but before the edges turn golden. Even just a minute over can make these cookies dry!
- Make the chocolate icing first. The chocolate icing needs a few minutes to cool, so I recommend making it first and using it to decorate the cookies second.
Nutrition Facts
Serving: 1cookie | Calories: 270kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 103mg | Potassium: 51mg | Fiber: 1g | Sugar: 24g | Vitamin A: 418IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg
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