The black and white cookie is the food that makes me think of New York. Sure, pizza and bagels and dirty dogs from street carts do too. But to me the black and white cookie is New York.
Apparently there is a Seinfeld episode where Jerry links the black and white cookie to race relations (“Look to the cookie Elaine”). I’m not that deep. Honestly, I love the black and white cookie because it was my dinner more often than not over the 3 years I commuted in and out of the city. It’s nostalgia (and my killer sweet tooth) that makes me love the black and white cookie. So when ever I come to New York I have to have one.
But much to my dismay, on a recent visit no deli that I stepped in to had them. Not a single disk of chocolate and vanilla goodness wrapped in plastic to be found. How could this be? So I’ve been thinking about them ever since and decided to turn on some Frank Sinatra and whip up a batch this weekend. Hopefully it will silence the craving -- and the newly bubbling desire to move back to New York.
Black and White Cookies
Makes 10
1 cup all-purpose flour
2/3 cup cake flour, not self-rising
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
2 cups confectioners’ sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted
Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.
Line baking pans with Silpat nonstick baking mats. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.
In a small bowl, combine confectioners' sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.
Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.
Thank you Martha Stewart for your recipe.