Black and White Cookies
Why this recipe works:
This enormous New York City deli favorite begins with a cakelike “cookie” bottom. Our glaze needed milk for flavor but required the addition of just enough corn syrup to make it thick enough to rest on top of the cookies instead of sinking in and disappearing.
This enormous New York City deli favorite begins with a cakelike “cookie” bottom. Our glaze needed milk for flavor but required the addition of just enough corn syrup to make it thick enough to rest on top of the cookies instead of sinking in and disappearing.less
Makes 12 cookies
Twelve cookies doesn’t sound like much, but these cookies are huge. You’ll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case.
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup (7 ounces) granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/3 cup sour cream
- 5 cups (20 ounces) confectioners' sugar, sifted
- 7 tablespoons whole milk
- 2 tablespoons corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons Dutch-processed cocoa powder, sifted
1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda, and salt in bowl.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down bowl as needed. Give dough final stir by hand.
3. Using greased ¼-cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack to cool completely, about 1 hour.
4. FOR THE GLAZE: Whisk sugar, 6 tablespoons milk, corn syrup, vanilla, and salt together in bowl until smooth. Transfer 1 cup glaze to small bowl; reserve. Whisk cocoa and remaining 1 tablespoon milk into remaining glaze until combined.
5. Working with 1 cookie at a time, spread 1 tablespoon vanilla glaze over half of underside of cookie. Refrigerate until glaze is set, about 15 minutes. Cover other half of cookies with 1 tablespoon chocolate glaze and let cookies sit at room temperature until glaze is firm, at least 1 hour. Serve. (Cookies can be stored at room temperature for up to 2 days.)