Black & White Cookies
Classic New York black and white cookies with soft, cakey rounds frosted half in vanilla fondant and half in chocolate. Bakery-style cookies made with cake flour for that signature pillowy texture.
YIELD
1 BatchPREP
40 minCOOK
18 minREADY
1 hrsIf you’ve ever grabbed one of these from behind the glass at a New York deli, you know the deal.
Black and white cookies are part cookie, part cake, and entirely iconic.
The base is a soft, pillowy round made with cake flour and dry milk solids that give it a tender, almost spongy crumb nothing like a regular cookie.
The real magic is the fondant icing: one half gets glossy vanilla, the other half gets chocolate made by melting sweet chocolate into the same fondant base.
They’re big. They’re dramatic. And they taste like a trip to the Upper West Side.
Kitchen Tips
- Use cake flour, not all-purpose. The lower protein content is what makes these soft and cakey rather than chewy.
- Only bake four cookies per sheet. They spread significantly and will merge into one giant cookie if crowded.
- Work quickly when applying the fondant. It sets as it cools, so keep it warm and use a spatula to smooth each half in one pass.
- For the chocolate half, melt the sweet chocolate separately and fold it into a portion of the warm fondant. Mix just until the color is even.
Ingredients
Directions
In a large mixing bowl, cream together sugar and solid white shortening until light and fuffy. Stir in dry milk solids and corn syrup. Add eggs, one at a time, beating well after each addition. In a separate bowl, sift together the cake flour, baking powder, and salt. Add dry ingredients to creamed mixture alternately with the water, beginning and ending with the dry ingredients. Stir in vanilla. Scoop out ⅓ cup of batter and place it on a greased and floured baking sheet. Smooth out to 3½-inch circle. Batter will spread considerably so do not bake more than four on one cookie sheet at a time. Bake in 350℉ (180℃) oven 18 minutes or until lightly browned. Cool on cake rack; frost half of cookie with chocolate fondant and half with vanilla. To make icing combine water, confectioners’ sugar, corn syrup and vanilla in large saucepan. Using a candy thermometer, cook mixture over medium heat until it reaches 100 degrees. *Note: To make chocolate fondant, melt 2 ounces sweet chocolate and add to 3½ cups of the recipe. Hold cookie over bowl while frosting. Work quickly while fondant is warm. Using a candy thermometer, cook mixture over medium heat until it reaches 100 degrees.
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