Black and White Cookies (pass)
These are the classic New York bakery cookies - soft cake-like base with half chocolate and half vanilla icing. They're bigger than most homemade cookies and way better than the packaged versions.
Ingredients
Ingredients (~12 large cookies)
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup whole milk
For the Icings
- 4 1/2 cups powdered sugar
- 6 tablespoons whole milk
- 3 tablespoons light corn syrup
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon additional milk
Instructions
- Preheat oven to 350F and line baking sheets with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until fluffy, about 3-4 minutes.
- Beat in eggs and vanilla.
- Alternately add flour mixture and milk to butter mixture, mixing until just combined.
- Drop 1/4 cup dough onto baking sheets, spacing 3 inches apart.
- Bake 18-20 minutes until edges are set and tops spring back.
- Cool completely on baking sheets for 30 minutes.
- Whisk vanilla icing: powdered sugar, milk, corn syrup, vanilla.
- Whisk chocolate icing: powdered sugar, cocoa powder, milk, corn syrup.
- Spread vanilla icing on half of each cookie.
- Spread chocolate icing on other half.
- Let icing set for 20 minutes.
Notes
Store covered at room temperature for up to 3 days.