Classic New York City Black and White Cookies: An Authentic Recipe & NYC Bakery Tour
There’s something truly captivating about the classic Black and White cookie. With its distinct half-moon design, combining luscious chocolate and creamy vanilla frosting over a soft, delicate vanilla cake-like cookie, it’s more than just a treat – it’s a quintessential New York City experience. This iconic dessert, beloved by New Yorkers and visitors alike, holds a special place in the city’s culinary landscape, often referred to as its unofficial cookie. My recent whirlwind trip to the Big Apple reignited my fascination with these unique cookies, inspiring me to recreate their magic right in my own kitchen.
A New York State of Mind: Our Whirlwind Culinary Adventure
I found myself truly in a New York state of mind, even days after we returned home. My husband, Steve, was in for a delightful surprise when I whisked him away for a quick, albeit intense, weekend getaway to New York City. Our visit spanned less than 48 hours, but as seasoned visitors, we cleverly bypassed the usual tourist traps, opting instead for an immersive dive into the city’s vibrant streets and, most importantly, its renowned food scene. Steve had never seen the Statue of Liberty up close, so a brief ferry ride to admire Lady Liberty was a must, but beyond that, our itinerary was delightfully unstructured, focused on simply enjoying the energy and diverse offerings of New York.
Exploring NYC’s Best Bakeries and Culinary Hotspots
My personal mission for the weekend was ambitious: to sample as many New York bakeries and unique eateries as our limited time would allow. I had a curated list of “must-visit” spots, but even my carefully planned selections proved to be overly optimistic. New York City’s culinary landscape is vast and enticing, and one can only eat and explore so much in two short days. Many delectable treasures were, regrettably, left unseen and uneaten, but the memories of what we did experience are truly unforgettable.
Our Saturday afternoon began in the eclectic East Village, where we made a pilgrimage to Momofuku Milk Bar. It was a charmingly tiny establishment, quite different from the grand bakery I had imagined. While the famed cereal milk soft-serve ice cream didn’t quite reach the pinnacle of my expectations, the experience was still delightful. However, what truly captivated my taste buds were the “Compost Cookies” – a surprisingly addictive blend of pretzels, potato chips, coffee, oats, and chocolate chips – and the infamous “Crack Pie.” The latter, a buttery, salty-sweet sensation, lived up to its name; I simply couldn’t stop eating it! The clever combination of unconventional ingredients resulted in an unforgettable flavor profile that perfectly embodied Milk Bar’s innovative spirit.
That evening, we indulged in a fantastic dinner at The Beagle, a gem Steve had discovered and was keen to try. This intimate restaurant, characterized by its compact size and focused menu, excelled in cocktail and food pairings. Every dish we sampled was nothing short of extraordinary. The chicken entrée I ordered, in particular, was an absolute revelation – truly the best chicken dish I have ever had, no exaggeration. Its perfect blend of flavors and textures left a lasting impression, making it a highlight of our culinary tour.
Sunday morning brought a slight disappointment when we arrived at City Bakery, only to find it unexpectedly closed, despite their website clearly stating they were open seven days a week. A minor bummer, but my spirits were quickly lifted by a delicious sandwich from Pret A Manger, a long-time favorite since my summers spent in London. As we meandered along the scenic High Line Park, we serendipitously stumbled upon La Newyorkina, offering homemade paletas (Mexican popsicles). Given the particularly hot day, this refreshing discovery was incredibly welcome and invigorating, a perfect treat to cool down and savor the moment.
Our wanderings then led us uptown towards the majestic Central Park. En route, a stop at Bouchon Bakery was imperative for their exquisite French macarons. Oh my, they were utterly scrumptious, far surpassing any attempts I’ve made in my own kitchen! We sampled delicate vanilla, vibrant pistachio, and tangy raspberry yogurt flavors. Each macaron, with its perfect crisp shell and chewy interior, took turns being my favorite, showcasing the artistry of a truly skilled patisserie.
That afternoon, we indulged in some retail therapy on Fifth Avenue, enjoyed another delightful dinner, and then, as quickly as it began, it was time to depart. Our trip was undeniably short, but we thoroughly savored every moment spent in the bustling, beautiful metropolis. The vibrant energy, diverse culinary scene, and iconic sights of New York City left an indelible mark, inspiring me in more ways than one.
Bringing New York Home: The Unofficial Cookie of NYC
This morning, feeling a lingering “New York state of mind” and not quite ready to let go of our trip, I decided to bring a little piece of the city into our home. My choice? None other than the celebrated Black and White cookies. Though I’ve often heard them referred to as the unofficial cookie of New York City and had seen them prominently displayed in bakeries during our recent visit, I had never actually tasted one. My curiosity about this uniquely beautiful and iconic dessert had always been piqued, and I finally decided it was time to bake a batch and experience their charm firsthand.
For my inaugural attempt, I turned to a trusted source: the recipe from Baked Explorations, the second cookbook by the visionary founders of Baked, an iconic bakery nestled in Brooklyn, New York. Visiting Baked was high on my list, but venturing that far out wasn’t feasible during our abbreviated trip. Nonetheless, it felt perfectly fitting to use their esteemed recipe to capture the authentic flavor of these cherished cookies.
The Unique Charm of Black and White Cookies
These aren’t your typical chewy cookies. Instead, they boast a delightful cake-like texture – soft, tender, and infused with a fragrant vanilla essence that is simply divine. What makes them truly distinctive is the way they are frosted. After baking, the cookies are flipped upside down, and a thin, elegant glaze of both chocolate and vanilla icing is carefully applied to their flat bottoms. This inversion is a hallmark of the Black and White cookie, contributing to its signature appearance and allowing the soft cake base to meld perfectly with the smooth glazes.
Each half of the cookie offers a subtly different experience, thanks to the contrasting flavors of the icing. The vanilla half, with its pure vanilla cookie base and sweet vanilla icing, provides a comforting, straightforward sweetness. However, I found the chocolate icing paired with the vanilla cookie to be far more complex and intriguing. The slight bitterness of the dark chocolate beautifully complements the sweet vanilla cake, creating a more sophisticated flavor profile. Perhaps this duality, the harmonious blend of different elements, offers a subtle parallel to New York City itself – a melting pot of contrasts that somehow work together to create something truly exceptional. Who knows, but it’s a lovely thought to ponder with each bite.
All I can say for certain is that my admiration for New York City has only deepened, and now, my heart also beats for these incredible Black and White cookies. They are a delightful embodiment of the city’s spirit – classic, iconic, and undeniably charming.
Black and White Cookies
Pin Recipe
Leave a Review
Ingredients
For the cookies:
- 14 tablespoons unsalted butter , at room temperature
- 1 ¼ cups granulated sugar
- 2 large eggs
- 1 large egg yolk
- ¾ cup buttermilk
- 1 tablespoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon lemon zest
For the frosting:
- 3 ¾ cups powdered sugar
- 4-5 tablespoons whole milk
- 3 tablespoons heavy cream
- 2 teaspoons vanilla extract
- 3 ounces dark chocolate , chopped
Instructions
-
Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. This ensures easy removal and prevents sticking.
-
In the bowl of a stand mixer fitted with a paddle attachment, beat together the room temperature unsalted butter and granulated sugar until the mixture is light, fluffy, and creamy, which should take approximately 2-3 minutes. This aeration is key to the cookie’s cake-like texture. Add the large eggs and egg yolk one at a time, mixing thoroughly after each addition to ensure everything is well incorporated. Finally, add the vanilla extract, mixing until just combined.
-
In a separate medium-sized bowl, whisk together the dry ingredients: all-purpose flour, baking soda, baking powder, salt, and fresh lemon zest. The lemon zest adds a subtle brightness that enhances the vanilla flavor. Gradually add the dry ingredients to the wet mixture in 3 alternating additions with the buttermilk, starting and ending with the flour mixture. Mix on low speed, scraping down the sides of the bowl as necessary, until just combined. Be careful not to overmix, as this can lead to tough cookies.
-
Using a ¼ cup scoop, drop generous portions of the cookie dough onto the prepared sheet pan. Ensure you leave at least 3 inches of space between each cookie, as they will spread during baking. You should comfortably fit about 6 cookies per standard sheet pan.
-
Bake for approximately 10 minutes, or until the edges are lightly golden brown and the tops spring back gently when touched. The cookies should still be soft in the center. Once baked, carefully transfer them to a wire rack to cool completely before frosting.
-
To prepare the frosting, in a large bowl, whisk together the powdered sugar, milk, heavy cream, and vanilla extract until smooth and free of lumps. Adjust the consistency as needed; if the mixture is too thick, add a tiny bit more milk, one teaspoon at a time, until it reaches a spreadable, glaze-like consistency. Pour half of this frosting mixture into a separate small bowl – this will be your vanilla frosting.
-
To create the chocolate frosting, melt the chopped dark chocolate in a heat-proof bowl using a microwave. Heat in 30-second intervals, stirring well after each, until the chocolate is completely smooth and melted. Whisk this melted chocolate into the remaining half of the prepared frosting. If the chocolate frosting is thicker than the vanilla frosting, add a very small amount of water (a teaspoon at a time) to achieve a similar consistency. This ensures both glazes spread evenly.
-
To frost these iconic cookies, flip them upside down so the flat, smooth bottoms face up. Using a small offset spatula or a butter knife, carefully spread a thin, even layer of the vanilla frosting over half of each cookie. Allow the vanilla frosting to set for about 10 minutes – this prevents the colors from bleeding. Then, repeat the process with the chocolate frosting on the other half of each cookie. Let the frosted cookies set completely for at least 1 hour at room temperature before serving, allowing the glazes to firm up.
-
These delectable Black and White cookies are undoubtedly at their absolute best when enjoyed on the day they are made, offering optimal freshness and texture. However, they can be stored in an airtight container at room temperature for a few days, retaining much of their delightful flavor.
Notes