I have never been to New York, though I would love to go just to eat. On my list of New York must have foods: bagels, pizza (could it possibly be as good as Chicago?), cheesecake, a good deli sandwich, and some black and white cookies. Somehow, for someone who loves cookies, I have never had a black and white. Crazy, I know. For some reason, I am always drawn to them when I see recipes in a cookbook or magazine. Maybe it is the size? I mean, who doesn’t love a giant cookie? Most likely it is the 2 flavors of icing in one cookie. I love chocolate, but vanilla is also delicious….I can never make up my mind. With these cookies I don’t have to. 😀 I always thought it was weird that most of the recipes I see have lemon in them. Lemon and chocolate just don’t seem to go together to me. This recipe leaves it out for this same reason. So, what you get here is a giant vanilla flavored, cakey cookie, coated in both chocolate and vanilla glaze, just like you would get in a real NY deli…well, minus the lemon.
Cook’s Country Black and White Cookies
Yield: 12 cookies (I only got 10)
1 3/4 cups (8 3/4 oz) all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
10 Tbsp unsalted butter, softened
1 cup (7 oz) sugar
1 large egg
2 tsp vanilla
1/3 cup sour cream
Preheat oven to 350°F. Adjust racks to upper middle and lower middle. Line two baking sheets with parchment. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside
Using a stand mixer with a paddle (I used my hand mixer :D), beat butter and sugar on medium-high until pale and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.
Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets. I got 4 to a sheet, they spread quite a bit. Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking (I did one sheet at a time). Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour. Make the glaze.
5 cups (20 oz) powdered sugar, sifted
7 Tbsp whole milk (divided)
2 Tbsp corn syrup
1 tsp vanilla
1/2 tsp salt
3 Tbsp dutch processed cocoa powder, sifted
Whisk sugar, 6 Tbsp milk, corn syrup, vanilla and salt together in a bowl until smooth.(I had to add a bit more milk because my glaze was too thick). Transfer 1 cup of glaze to a small bowl and reserve. Whisk cocoa and the remaining 1Tbsp of milk into the remaining glaze until combined. Working 1 cookie at a time, spread 1 Tbsp of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula. Refrigerate until the glaze is set, about 15 minutes. Cover the other half of the cookies with 1 Tbsp of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.