When I think of Black and White Cookies I immediately think of New York City!! So it was only natural that I make some Black and Whites this past week to prepare myself for my trip to New York tomorrow! Wooohooo! That’s right, in less than 24 hours I will be jetting across the country to NYC for a little family time, delicious food and the US Open and I am so excited.
I can’t wait to explore all of New York’s little hidden gems and hit some of the most fabulous restaurants and eat some delicious NY style pizza… and of course, no trip to NYC would be complete without a few black and white cookies! (If you have any MUST visit NYC eateries… be sure to leave the name in the comments section so I can be sure to sample whatever it is!) These are some of my favorite cookies but the funny thing is… they really aren’t cookies. The cookies are made with a cake-y kind of batter but formed into large cookies. Nevertheless, they are amazing, they rock my world, and I am so excited to eat the reals things in just a few short hours!
Black and White Cookies
- 1 cup all-purpose flour
- 2/3 cup cake flour
- 1/2 tsp baking powder
- 1 tsp sea salt
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup milk
- 6 tablespoons unsalted butter melted and cooled
- 1 tsp vanilla extract
- 1 tsp lemon extract
- 2 cups powdered sugar sifted
- 2 tbsp light corn syrup
- 3 tbsp hot water
- 2 oz bittersweet chocolate melted
- Preheat oven to 350 degrees. Sift together flours, baking powder, and salt; set aside. In a mixer bowl, whisk together the eggs and sugar until smooth, slowly add the milk until combined, followed by the melted butter, vanilla and lemon extract. In 3 batches, add the flour mixture into the bowl. Once combined, cover and refrigerate for 2 hours to chill the dough.
- On a parchment lined baking sheet drop 2 inch scoops of the batter. Bake for 12 to 15 minutes until the edges are just slightly golden.
- To make the white toppings: In a bowl, combine powdered sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Use this mixture to ice 1/2 of the cookie and then let the icing cool and set.
- To make the chocolate toppings: Add melted chocolate to remaining white icing and whisk until smooth. If its too thick, add another tbsp of corn syrup to thin. Ice the other 1/2 of the cookie and let the icing set again before eating.