Black and White Cookies!
2023/08/25

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If you’re looking for a unique and delicious cookie to make at home, then put these Black and White Cookies on the list! We love ’em here in our house, and a tray of these cookies is always met with a big smile. Happy baking!

Black and White Cookies

Part chocolate-part vanilla. Part cake-part cookie. Black and White Cookies are an iconic treat in the New York City area…and they're delicious!

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4.67 from 6 votes

Prep Time: 45 minutesminutes

Cook Time: 30 minutesminutes

Total Time: 1 hourhour15 minutesminutes

Servings: 12cookies

Calories: 387kcal

Ingredients

For the Cookies

2cups1tsp¼tsp½tspcupcup2tsp1tsp½cuproom temperature¾cup+ 2 Tbsp granulated sugar2room temperature

For the Glaze

cupsconfectioner’s sugarTbsplight corn syrup1 ½tsp5-8Tbsphot water4oz.semisweet chocolatemelted¼cup

Instructions

For the Cookies

Preheat oven to 375°F.

Line two sheet pans with parchment paper; set pans aside.

Using a large bowl, add flour, baking powder, baking soda and salt; stir until well combined; set bowl aside.

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In a separate bowl, whisk together sour cream, milk, vanilla extract and lemon zest; set bowl aside.

Using a countertop mixer, cream together the butter and sugar until light and fluffy (~3-4 minutes on medium speed).

Add eggs; mix on low speed until well combined.

Add ½ of the flour mixture; mix on low speed until well combined.

Add ½ of the sour cream mixture; mix on low speed until well combined.

Repeat with the remaining flour and sour cream mixtures. (Note: Don’t forget to scrape the sides of the bowl with a spatula.)

Using an ice cream scoop (or a ¼-cup measure), drop ¼ cup scoops of batter onto the prepared baking pans.

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(Note: Leave 2” of space between scoops. I put 6 scoops on each pan.)

Bake for 13-15 minutes, or until centers of cookies are springy to the touch.

Let cookies cool on pans for 15 minutes and then transfer cookies to a cooling rack until completely cool.

For the Glaze

Using a medium bowl, add confectioner’s sugar, corn syrup, vanilla extract and 5 Tbsp of hot water; whisk together until well combined. If needed, continue adding hot water 1 Tbsp at a time until the glaze is thick but spreadable. (Note: Err on the side of too thick rather than too thin!)

Flip each cookie over and use an offset spatula to spread glaze over half of the flat side.

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Place cookies back on cooling rack. (Note: You will have leftover glaze.)

Stir the melted chocolate into the remaining glaze. Add cocoa powder and stir until glaze is smooth. Add enough hot water (2-3 Tbsp) to create a thick, but spreadable glaze.

Using an offset spatula, spread the chocolate glaze evenly on the other half of the cookies.

Let glaze set for 1-2 hours before serving.

Notes

Recipe from The New York Times.

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