Cook’s Country Black and White Cookies | – Just Baked

Black and white cookie recipe cook’s country

I’ve never been to New York, although I’d love to go just to eat. On my New York list there must be food: bagels, pizza (could it be as good as Chicago?), cheesecake, a nice deli sandwich, and some black and white cookies. Somehow, for someone who loves cookies, I’ve never had a black and white. Crazy, I know. For some reason, I’m always drawn to them when I see recipes in a cookbook or magazine. Maybe it’s the size? I mean, who doesn’t love a giant cookie? Most likely, it will be the 2 flavors of icing on a cookie. I love chocolate, but vanilla is delicious too… I can never make up my mind. With these cookies I do not have to. 😀 I always thought it was strange that most of the recipes I see have lemon. Lemon and chocolate just don’t seem to go together for me. This recipe leaves you out for this very reason. So what you get here is a giant vanilla-flavored cookie, covered in chocolate and vanilla icing, just as you would in a real New York deli… Well, minus the lemon.

Cook’s Country Black and White


Yield: 12 cookies (I only have



1 3/4 cups (8 3/4 oz)

all-purpose flour

1/2 teaspoon baking powder 1/4 teaspoon baking soda 1

/8 teaspoon salt

10 tablespoons unsalted butter, smoothed

1 cup

(7 oz) sugar


large egg

2 teaspoons vanilla


3 cup sour cream

Preheat oven to 350°F. Adjust the racks to upper middle and lower middle. Line two baking sheets with parchment. Combine flour, baking powder, baking soda, and salt in a bowl. Using

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stand-up mixer with a popsicle (I used my hand mixer :D), beat the butter and sugar over medium-high heat 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 the bowl as needed. Give the dough a final stir by hand.

Using a 1/4-cup greased measure, drop cookie dough 3 inches away on prepared cookie trays. I have 4 per sheet, they spread quite a bit. Bake until the edges are lightly browned, 15 to 18 minutes, changing and turning the leaves halfway through cooking (I made one leaf at a time). Let the cookies cool on the leaves for 5 minutes, then transfer them to a rack to cool completely, 1 hour. Make the frosting.


5 cups (20 oz) powdered

sugar, sifted 7 tablespoons

whole milk (divided)

2 tablespoons corn syrup 1 teaspoon vanilla

1/2 teaspoon


3 tablespoons Dutch processed cocoa powder, sifted

Beat sugar, 6 tablespoons milk,

corn syrup



and salt together in a bowl until smooth. (I had to add a little more milk because my icing was too thick.) Transfer 1 cup of frosting to a small bowl and set aside. Whisk the cocoa and the remaining 1tablespoon of milk into the remaining glaze until combined. Working 1 cookie at a time, spread 1 tablespoon of vanilla icing over half of the bottom of a cookie (the flat side) with a displaced spatula. Refrigerate until enamel is set, about 15 minutes. Cover the other half of the cookies with 1 tablespoon of chocolate icing and let the cookies sit at room temperature until the icing is firm, about 1 hour. Cookies can be stored at room temperature for up to 2 days.

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Source: Cook’s Country February/March 2012

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