Two days back into work after a long weekend, I am almost feeling back to myself. The only downside of long weekends is how much longer it takes to readjust to work, don’t you think? Anyway, I hope all your holiday weekends were lovely and filled with lots of snacks. I myself made guacamole and a pitcher of VERY strong watermelon mojitos, plus a cherry pie and a flag cake for dessert. I couldn’t make up my mind so why not make both?? That, combined with a morning at the beach made for a very sleepy me, and you BET I slept late into the morning on Friday. Buuuuut, then I recovered enough to return to the kitchen for……..black and white cookies!!
I think about black and white cookies a lot, they are the superior cookie for sure. A cross between a cake and a cookie, with a half vanilla, half chocolate glazed top that snaps when you break it, what’s not to love? These cookies are a staple of New York City, and TBH I feel like I owed it to myself to try these out. I adapted from this recipe on Smitten Kitchen, with a few changes here and there.
As luck would have it, my cousin Raymond was over while I made these, and we got to plotting about the country’s first ever all-black and white cookie bakery. He’s a decade younger than me but has more business savvy than anyone I’ve ever met, we made a logo and flavors and everything!! So if this idea takes off everyone better get ready. I don’t wanna brag, but we discussed flavors like maple bacon, coffee caramel, and strawberry.
Before we bake, here are 5 things to be happy about today:
ONE. Group traveling.
TWO. Free admission.
THREE. Having your coffee in the park.
FOUR. Two shakes of a lambs tail.
FIVE. Bursting into song.
Black and White Cookies
- 1¾ cups white sugar
- 1 cup unsalted butter; at room temp
- 4 eggs; at room temp
- 1½ cups milk
- ½ tsp vanilla extract
- 2½ cups cake flour
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp kosher salt
Black and White Glazes
- 4 cups confectioner's sugar
- ½ tsp salt
- 1 tsp vanilla extract
- ⅓ to ½ cup boiling water
- 3 oz bittersweet chocolate
- 1 tsp light corn syrup
- Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes.Add the eggs, one at a time, scraping the bowl down after each addition.
- Slowly drizzle in the milk (to avoid splatters), then the vanilla and mix until combined.
- In another large bowl, whisk together the flours, baking powder, and salt. Add the dry mixture to the wet ingredients a little at a time, until all has been added.
- Using a cookie scoop or 2 large spoons, scoop roughly ¼ cup portions out onto the prepared cookie sheets, leaving at least 2 inches of space between each cookie. Bake for 18 to 20 minutes, until the cookies are only just beginning to brown. Allow to cool completely before icing.
Black and White Glazes
- In a large heat-safe bowl, add in the confectioners sugar, salt, and vanilla, then slowly add in the boiling water, a little at at time, until the desired thick consistency is reached. Keep in mind that you probably won't need all the boiling water, and it's difficult to fix a glaze that's become too thin.
- Spread the vanilla glaze on one half of the flat side of each cookie. After every cookie is half iced, put the bowl with the remaining glaze over a double boiler (a small pot of boiling water that the bowl can fit in without touching the water), and add the chocolate pieces plus the corn syrup. Continue to stir until the chocolate melts and the frosting is thick and spreadable.
- Ice the other half of each cookie. The chocolate frosting has a tendency to dry up faster than the vanilla, so if you notice that happening, feel free to stir a bit of boiling water in to keep the frosting shiny as needed. YUM!