Black and White Cookies
User Reviews
4.9
30 reviews
Excellent
Black and White Cookies
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Black and White Cookies are the classic New York City bakery treat. A chewy and soft cake-like cookie you have to try making today!
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Ingredients
- 1 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup buttermilk , well-shaken
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter , softened
- 1/2 cup sugar
- 1 large egg
- 1 1/2 cups powdered sugar
- 1 tablespoon light corn syrup
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon vanilla
- 1 to 2 tablespoons water
- 1/4 cup unsweetened cocoa powder (Use Dutch-processed cocoa if possible)
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Instructions
- Preheat oven to 350° and position your baking rack in the middle of the oven.
- In a stand mixer cream the butter and sugar together for 2-3 minutes on high until light and fluffy (It's important to not skimp on the time here) then add in the eggs one at a time until fully combined.
- In a small bowl whisk together the flour, baking soda and salt and in a measuring cup mix your buttermilk and vanilla.
- To the stand mixer alternate the flour and buttermilk mixture starting with the flour first until all combined (I do about a third of the flour, then half the buttermilk, then 1/3 of the flour, then the rest of the buttermilk, then the rest of the flour).
- Using a silpat, or a buttered baking sheet scoop 1/4 cup of batter (an ice cream scoop is the perfect size here) and give them 2 inches of space between the batter then bake them for 15-17 minutes until they spring back.
- To make the icing add the powdered sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth then use two bowls to put half into each and add cocoa powder to one and add water until the consistency is the same as the vanilla side again (using teaspoons of water).
- To ice the cookies, use the flat side of the cookie and spread each half of the cookie with one of the icings, icing the vanilla on all the cookies first then coming back later after the vanilla has hardened and adding chocolate to them all so you avoid a lot of the colors mixing.
Notes
- : Click on the
- amount to slide and change the number of servings and the recipe will automatically update!
- : To convert measurements to grams, click on the
- option next to
- in the recipe card.
- : Click on
- in the instructions to start a kitchen timer while cooking.
- Change Serving Size: Click on the yield amount to slide and change the number of servings and the recipe will automatically update!
- Conversion: To convert measurements to grams, click on the Metric option next to Ingredients in the recipe card.
- Kitchen Timer: Click on times in the instructions to start a kitchen timer while cooking.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
40mg
(13%)
Sodium
292mg
(12%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
265IU
(5%)
Vitamin C
0.2mg
(0%)
Calcium
12mg
(1%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 8cookies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 292mg | 12% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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