98 minutes
A traditional New York treat, Black & White Cookies are soft, cake-like cookies adorned with a half vanilla and half chocolate glaze.
Unsalted Butter, at room temperature
tablespoons
cups
Extra-Large Egg, at room temperature
each
teaspoons
cups
teaspoons
teaspoons
teaspoons
cups
Semisweet Chocolate, roughly chopped
0 oz
Instant Coffee Granules
teaspoons
Confectioners’ Sugar, sifted
cups
Light Corn Syrup
tablespoons
tablespoons
1. Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Cream together the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until combined.
2. Combine Dry Ingredients and Sour Cream
Sift together the flour, baking powder, baking soda, and salt. Alternating with the sour cream, gradually add the dry ingredients to the butter mixture on low speed until just combined.
3. Bake the Cookies
Using an ice cream scoop, portion the batter onto the prepared baking sheets. Bake for 10 minutes, rotate and switch pans, then bake for an additional 6 to 8 minutes until lightly browned. Allow cookies to cool.
4. Prepare the Chocolate Glaze
Combine the butter, chocolate, and coffee granules in a heatproof bowl. Microwave in 30-second increments, stirring until smooth. Spread the glaze over half of each cookie, then let set.
5. Prepare the Vanilla Glaze
Whisk together the confectioners' sugar, corn syrup, vanilla extract, and heavy cream until smooth. Spread the glaze over the other half of each cookie and let set.
Use a combination of all-purpose flour and cake flour for a perfect balance between a tender crumb and structural integrity.
The icing should be thick enough to stay on the cookie but fluid enough to spread easily. Adjust with water or confectioners' sugar as needed.
Apply vanilla icing first, then chocolate, using an offset spatula or spoon and a straight edge for a neat divide.
Cream until pale and fluffy, for about 3-5 minutes with a mixer at medium speed, to incorporate air and contribute to a soft texture.
Mix dry ingredients into wet until just combined to prevent gluten development and achieve a soft cookie.
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