Black and White Cookies

When I told my kids this past week that I'd be making black and white cookies, I received the exact same response from each of them.  "There was an episode of Seinfeld where Jerry ate a black and white cookie and it made him sick."  Sigh...................thanks for your vote of confidence.  I remember that episode, actually, "The Dinner Party."

Well, thankfully I ignored the less than enthusiastic response and went ahead and made them anyway, and I'm pretty sure these scrumptious cookies won't be making anyone sick (I hope....).  This was my first time ever trying a black and white cookie, never mind making one, and I totally get why these New York City classics are so famous.  These cookies are truly amazing! 

The soft, cake-like cookies are half vanilla-glazed and half chocolate-glazed and are absolutely to die for.  This particular recipe comes from my cookbook, Baked Explorations, which was written by the owners of the bakery, Baked, in Brooklyn.

Just a couple of notes.  My cookies actually didn't come out as nicely round as pictured.  I found the dough was a bit sticky and once I plopped it down on the cookie sheet, it wasn't moving.  When the cookies came out of the oven, they were more like an oval and some (most) were just plain shapeless, which would be fine if I wasn't putting them on my blog.  Not so photogenic.  While they were still warm, I cheated and used the mouth of a beer glass (once again, the perfect size) to cut these into the perfect round shapes so they'd look better for my blog.  Of course, then I had all those cookie scraps that had to be eaten.....  The lengths we go to.

I frosted the cookies on the bottom, the flat part, although you can frost either side.  The chocolate frosting also stiffened up a bit while I was applying the white frosting and if that happens, no worries, just add a teaspoon of water at a time, while whisking, until you get the consistency back to the way you want it.

The recipe states that because the cookies are more like little cakes, they're best eaten the day they're made.  I can vouch personally that they're just as delicious today as they were yesterday when I made them. 

Frosting these cookies did take a bit of time and patience but it was all worth it in the end when I had my first bite.  Black and white cookies are famous for a reason.  We loved them!

Enjoy!

Black and White Cookies
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3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
14 tablespoons unsalted butter, cool but not cold (1 3/4 sticks)
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 tablespoon pure vanilla extract
1 tablespoons freshly grated lemon zest

Frosting

3 3/4 cups icing/powdered sugar
4 to 5 tablespoons whole milk
3 tablespoons heavy cream
2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons dark unsweetened cocoa (this may seem like a lot but make sure you use it all - the chocolate frosting is wonderfully chocolatey)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

In a large bowl, sift together the flour, baking soda, baking powder and salt.

In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar until fluffy, about 2 minutes. Scrape down the bowl and add the eggs and egg yolk one at a time, beating briefly after each addition.  Scrape down the sides and bottom of the bowl again, and mix on low speed for 10 seconds.  Add the flour mixture in three parts, alternating with the buttermilk in two parts (end with the flour mixture).  Scrape down the bowl; add the vanilla and lemon zest, and mix on low speed for a few more seconds.

Using a ¼ cup measure, drop the dough onto the prepared baking sheets, leaving about 3 inches between each cookie. You should be able to fit 6 cookies per sheet.

Bake the cookies for about 17 minutes, rotating the sheets between the oven racks halfway through the baking time, until edges are golden brown and the tops spring back when gently touched.  Place the baking sheets on wire racks to cool for 5 minutes, then transfer the cookies to the racks to cool completely.

To make the frosting, in a large bowl, whisk together the powdered sugar, milk, cream, and vanilla.  If the mixture is too thick, add milk by the teaspoon until the desired consistency is reached.  Pour half of the frosting (about 3/4 cup) into a separate bowl and add the cocoa powder and 1 teaspoon water.  Stir to incorporate the cocoa powder.  The chocolate frosting should be about the same consistency as the "white" frosting.  If it is too thick, keep adding water by the teaspoon until you get the right balance.

Using an offset spatula, spread the white icing over one side of each cooled cookie. Let stand until almost set, about 20 minutes.  Clean the spatula and use it to spread chocolate frosting over the unfrosted half of each cookie (If the frosting thickens up while you are working, whisk it until it loosens).  Let the frosted cookies set completely, about 1 hour, before serving them.

Black and White Cookies are essentially little cakes, and they taste best eaten the day they are made.  However, you can store them in an airtight container for up to 3 days at room temperature.

Makes 12 to 18 cookies (I got 18).

Source:  Baked Explorations by Matt Lewis and Renato Poliafito

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