One and a half years living in New York City and you’d think I would have made black and white cookies by now, but nope. Found at every corner deli and bagel shop in the big apple, black and white cookies are easy to come by. They are large cake-like cookies with a hint of lemon flavor topped with chocolate and white icing.
Now, I don’t know whether it’s the size, texture or healthy dose of vanilla and chocolate icing (or perhaps all three), but these cookies have made a name for themselves. They are about the size of your hand and have a cake-like consistency—you know, soft and light, not crunchy like typical cookies. The hardened icing does add a bit of texture though. When you bite into black and white cookies, your teeth gently break the layer of icing to meet the soft cookie beneath.
Every now and then I give in and buy myself one these giant cookies, usually offering to split it with a friend. And in case you were wondering, I like the chocolate side, but anyone who knows me well enough or is a loyal reader of my blog would not be surprised. Chocolate is my calling, hence why I bake so much.
I am also a huge fan of the subtle lemon flavor in black and white cookies. The lemon gently cuts the sweetness of the icing so not to overwhelm your sweet tooth and allow you to finish the entire cookie without feeling sick to your stomach. That faint tartness paired with sugary icing truly complement each other.
Mind you, to achieve a cakey cookie, you’re going to have a cakey batter. You plop a quarter-cup of batter/dough (bough? datter?) onto the cookie sheet and with your hands gently flatten the mound into a disk about five-inches in diameter. Since the dough is more like batter, I suggest getting your hands slightly wet when you flatten the cookies so the batter doesn’t stick to you. Makes the job easier!
After the cookies come out of the oven and cool off, then comes the fun part: icing the cookies. Ice one side with vanilla icing, let it dry, and the other side with chocolate, let that dry, and you have giant black and white cookies ready for consumption. And if you’re feeling creative, go ahead and make some fun designs with that icing!
Recipe adapted from Baking Illustrated