Recipes
Black and White Cookies
Tender and cakey, these half-chocolate-half-vanilla treats are as satisfying as they are iconic.
- Makes
24 cookies
- Time
1 hour 45 minutes
These generously iced, cakelike cookies are as cherished by New Yorkers as bagels and cream cheese. It’s also the perfect treat for the indecisive among us: they’re famously glazed with chocolate and vanilla, so you get the best of both worlds. The hardest part about making these black and white cookies is patiently waiting for the glazes to set, but you can quicken the process by popping the cookies in the fridge after each coating.
Ingredients
- 5 cups cake flour
- 1 tsp. baking powder
- ½ tsp. kosher salt
- 1¾ cups sugar
- 16 Tbsp. unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 1 tsp. vanilla extract
- 3¾ cups confectioners sugar (from a 1-lb. box), sifted
- 3 oz. unsweetened chocolate, finely chopped
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Instructions
Step 1
Position racks in the upper and lower thirds of the oven and preheat to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 2
In a second large bowl, beat the sugar and butter with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth after each addition. Turn the mixer to low and beat in the milk, vanilla, and reserved flour mixture until just combined.
Step 3
Using an ice cream scoop or ¼-cup measure, divide the dough into about 24 portions. Transfer to parchment-lined baking sheets, spacing the cookies about 2 inches apart. Bake until the cookies are set and lightly browned at the edges, about 15 minutes. Transfer the baking sheets to wire racks to cool for 15–20 minutes, then transfer the cookies directly to the racks to cool completely.
Step 4
Meanwhile, make the white glaze: In a medium heatproof bowl, whisk together the confectioners sugar and ⅓ cup of boiling water to make a smooth glaze.
Step 5
Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some glaze on your fingers). Return the cookie to the wire rack and set aside until the glaze is set, 5–10 minutes.
Step 6
Meanwhile, make the black glaze: Add the chocolate to the remaining white glaze. Microwave until the chocolate is melted, about 45 seconds; stir to combine.
Step 7
Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the wire rack. Set aside until the chocolate glaze is set completely, 10–15 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a second large bowl, beat the sugar and butter with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth after each addition. Turn the mixer to low and beat in the milk, vanilla, and reserved flour mixture until just combined.
- Using an ice cream scoop or ¼-cup measure, divide the dough into about 24 portions. Transfer to parchment-lined baking sheets, spacing the cookies about 2 inches apart. Bake until the cookies are set and lightly browned at the edges, about 15 minutes. Transfer the baking sheets to wire racks to cool for 15–20 minutes, then transfer the cookies directly to the racks to cool completely.
- Meanwhile, make the white glaze: In a medium heatproof bowl, whisk together the confectioners sugar and ⅓ cup of boiling water to make a smooth glaze.
- Working with one cookie at a time, hold the cookie horizontally, gently gripping it by the edges, and dip the top in the white glaze (you’ll get some glaze on your fingers). Return the cookie to the wire rack and set aside until the glaze is set, 5–10 minutes.
- Meanwhile, make the black glaze: Add the chocolate to the remaining white glaze. Microwave until the chocolate is melted, about 45 seconds; stir to combine.
- Dip each white-glazed cookie vertically halfway into the chocolate glaze and transfer to the wire rack. Set aside until the chocolate glaze is set completely, 10–15 minutes.
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