I have been slightly enamored with these cookies for years, due to my love of Seinfeld. Given that I live in Canada though, I didn’t actually eat one until this past May, when I went to New York. I thoroughly enjoyed that they are not so much cookies as they are small cakes. I didn’t find the icing overly amazing, but the cookie itself was pretty fabulous. I sort of jumbled a few recipes together and made a few changes for this recipe. They taste good and baked well, but they didn’t get as round and flat a shape as is probably ideal. I got the base of the recipe from Baked Explorations – who better to make a black and white cookie than the boys from BakedNYC – but changed things around quite a bit. I had some issues with the icing, but I’ll get to that later.
NYC BLACK AND WHITE COOKIES (made 9 cookies)
- ¼ cup + 3 tbsp. milk
- ½ tsp. apple cider vinegar
- 1-½ cups + 1 tbsp. all purpose flour
- 2 tbsp. corn starch
- ¼ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- 100 g unsalted butter, softened
- ½ cup + 2 tbsp. granulated sugar
- 1 tsp. vanilla
- 1/8 tsp. lemon extract
- Preheat oven to 350F and line cookie sheet with parchment paper.
- Stir together milk and apple cider vinegar, and set aside.
- Sift together flour, corn starch, baking soda, baking powder, and salt. Mix well, and set aside.
- Cream together butter and sugar until fluffy. Add flour mixture to butter mixture in three parts, alternating with milk. Start and end with flour mixture.
- Add in vanilla and lemon extract, and mix briefly.
- Use an ice cream scoop and drop dough onto cookie sheet. I fit 6 on mine.
- Bake for 16 – 20 minutes, rotating cookie sheet halfway through. The edges should start to brown, and a toothpick should come out clean.
- 1.5 cups icing sugar
- 4 tbsp. whole milk
- 1 tbsp. butter, melted
- 1 tsp. vanilla
- 2 tbsp. cocoa powder
- Whisk together the icing sugar, milk, butter, and vanilla. Make sure the butter is fully melted.
- Ice half of each cookie. You can use a piping bag (I found the icing too liquidy) or just spoon it on. I found the best way was to get a solid drip going from the spoon, and drape it onto the cookie to get a straight line.
- Mix in the cocoa powder (and water as needed) and ice the other half of each cookie when they are dry.
Just out of the oven!
- The original recipe called for 1-½ tbsp. of heavy cream, so I used butter instead.
- My vanilla is brown, so my icing wasn’t actually white. Next time, I think I’ll use almond extract instead, because it’s clear, and I think the taste would work well.
- You should use lemon zest in the cookies if you have it.
- The dough was super sticky.
- I only have one cookie sheet, and I used an ice pack to cool it down between bakes. Worked fabulously! I got it back to room temperature in about a minute.
- You can reuse the parchment paper.
The cookies themselves were not the roundest, and were maybe a little more dome-like than they needed to be. I think I’ll try a bit more liquid in the batter next time, and see if they spread out a bit more. I was not a fan of the icing. I think I’d use way less liquid next time, as well as almond extract instead of vanilla. I may also try using chocolate chips instead of cocoa powder and see how that works out. I would like a slightly more opaque chocolate if possible, and really don’t want to have to do multiple layers.
Overall, a decent first attempt, I think!