Black and White Cookies

My first experience with a black and white cookie happened this past June in New York City, the morning after a wedding, in Grand Central Station, struggling after 1 (or 7) too many glasses of wine the night before. Dragging my suitcase through the terminal, searching for water and tylenol, my boyfriend suggested that we stop at his favorite bagel shop in the train station to also grab some reinforcements for our aching tummies. With sunglasses still on my face, I quietly pleaded for a diet coke and an everything bagel toasted with cream cheese, not even sure that I could stomach it just yet. But after Andrew ordered our two bagels and drinks, he added on the world's largest black and white cookie. I couldn't even think about the sugary confection at the moment. It wasn't until about 8 hours later, sitting on the tarmac in our airplane back to Phoenix that we remembered about the glorious cookie. We quickly scarfed it down, but not so quick that I couldn't enjoy it's perfect symmetry of vanilla and chocolate icing, or the cakey texture of the cookie itself. Almost three months later, having the day off, celebrating my boyfriend's half birthday (don't judge), I wanted to do something fun for him. Knowing about his love for black and white cookies, and that our last memory of the them was hungover on a plane, I found a recipe to make them at home and tried to recreate his favorite Grand Central treat. So without further ado, I present to you: The Black and White Cookie.

Black and White Cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 3/4 cup sugar
• 4 eggs
• 1 1/4 cup milk
• 2 tsp. vanilla extract
• 2 1/2 cups cake flour
• 2 1/2 cups all purpose flour
• 1 tsp. baking powder

Vanilla Icing:

• 2 cups powdered sugar
• 2-3 tbsp. hot water
• 1 tbsp. corn syrup
• 1 tsp. vanilla extract

Chocolate Icing:

• 2 cups powdered sugar
• 1 tbsp. unsweetened cocoa powder
• 1/4 cup melted chocolate (I used semi-sweet chips)
• 2 tbsp. hot water
• 1 tbsp. corn syrup

Preheat oven to 375 degrees F.

In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing well before each addition. Mix in the vanilla and milk until combined.

Turn the stand mixer on low and slowly add in the flours and baking powder until a batter forms. It will be thin, much like a cake batter.

Spoon the batter using a 1/2 cup measuring cup onto a baking sheet lined with parchment paper or silpat liner. Place the cookies a generous 2 inches apart from each other. Bake for 12 minutes until firm and set, but not browned.

Allow cookies to cool completely on the sheet before removing them to be iced. 

To make the vanilla icing, combine all of the ingredients and whisk until smooth. Using a knife or frosting tool, draw a barrier down the center and spread evenly over half of the cookie. Allow to dry for at least 5 minutes before icing the chocolate side.

To complete the icing, combine the ingredients for the chocolate icing and whisk until smooth. Carefully, using a knife or frosting tool, ice the chocolate on the other half of the cookies. Allow to dry for 5-10 minutes before serving.

These will keep in an airtight container for up to 5 days.

Recipe from Created by Diane.