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New York Black and White Cookies

in Diana's Recipe Book

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(total ratings: 6)
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Servings: Makes about 14 large cookies
These are the classic New York cake-like cookie with distinctive half-moons of chocolate and vanilla frosting. What could be better? Make 2 batches of these famous cookies as they'll be eaten very quickly, because they're so delicious.

2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup (1 stick/4 oz./113g) unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 cup sour cream

White Glaze:
1 cup confectioners' sugar
3 1/2 tbsp. heavy cream
1/8 tsp. vanilla extract

Chocolate Glaze:
3 oz. semisweet chocolate, coarsely chopped
1/4 cup heavy cream
1 tbsp. light corn syrup

Make the Cookies:

Position a rack in the centre of the oven and preheat the oven to 350 degrees F/180 degrees C. Grease two large baking sheets.

In a medium bowl, gently whisk together the flour, baking powder, baking soda and salt. Set aside.

In an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually beat in the sugar, mixing well until combined. Add the egg and vanilla extract and mix until blended. Scrape down the sides of the bowl. Alternately add the sour cream in two additions and the flour mixture in three additions, blending well after each.

Using a 1/4 cup ice cream scoop or measure cup, scoop mounds of the dough onto the baking sheets, spacing them 3 inches apart. Moisten your palm to prevent sticking and pat the mounds into 2 1/2-inch disks. Bake the cookies, one sheet at a time, for 15 to 17 minutes, until just beginning to turn light golden brown. Let the cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely.

Make the White Glaze:

In a small bowl, whisk together the confectioners' sugar, heavy cream, and vanilla extract until smooth. Cover the bowl and set aside.

Make the Chocolate Glaze:

Place the chocolate, heavy cream, and corn syrup in the top of a double boiler over barely simmering water. Heat, stirring occasionally, until the chocolate is melted and the glaze is smooth. Let the glaze cool until tepid, about 10 minutes.

Ice the Cookies:

Using a small offset metal spatula, spread the white glaze on half of each cookie. Let the glaze set for 10 minutes.

Using the spatula, spread the chocolate glaze on the other half of each cookie. Let the cookies set at room temperature for at least 45 minutes.

Makes about 14 large cookies.

Source: The Good Cookie, by Tish Boyle
Date: July 7, 2007


Reviewer: Kelsey
This is a really good recipe. I thought that they would be dry cookies but i gave it a try and they are nice and moist on the inside. Great with a cup of coffee!

Reviewer: Amy
I tried this recipe over the weekend, and it was a hit. The cookies were moist, delicious, and not too sweet. I will definitely be making these again.

Reviewer: Mary
Just like the ones in Brooklyn that I loved as a kid. Thanks so much.

Reviewer: Linda Corsa
I have tried and tried to find good black & white cookies, and there were none to be found. These were the BEST I've had in years ... everyone LOVED THEM! I love this website - Diana you're an angel for starting this website. I'm forever grateful!

Reviewer: ArcAngel
My wife and I were in New York recently having a bagel at Murray’s when we spotted their huge black and white cookies. We meant to buy a few to take back to the hotel for later, but forgot. So when I read the reviews for this recipe – I had to try it. They were the best cookies I ever baked! This is an excellent recipe, thanks for posting it.

Reviewer: Mo B
These are the BEST cookies ever. I always wanted just the vanilla topping on the whole cookie & now I can have it!!! YUMMY FOR MY TUMMY!!!


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