NYC Black-and-White Cookies: Cake or Cookie?
Recipe At A Glance
- Origin: New York City deli classic
- Yield: 12 large cookies
- Total Time: PT1H15M
- Difficulty: Medium
- Rating: 4.5/5
Half vanilla, half chocolate, all nostalgia. We ice the flat bottoms for that deli-case gloss you remember.
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🍪 NYC Black-and-White Cookies: Cake or Cookie? — Full Recipe
Recipe At a Glance
- Origin: New York City deli classic
- Yield: 12 large cookies
- Total Time: PT1H15M
- Difficulty: Medium
- Rating: 4.5
Ingredients
- COOKIE:
- 113 g butter, soft (1/2 cup)
- 150 g sugar (3/4 cup)
- 1 large egg
- 1 tsp vanilla
- 240 g all-purpose flour (2 cups)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 180 ml buttermilk (3/4 cup)
- ICING:
- 240 g powdered sugar (2 cups)
- 2–3 tbsp milk
- 1 tsp vanilla
- 20 g Dutch cocoa (3 tbsp) for chocolate half
Method
- Cream butter & sugar; add egg, vanilla.
- Whisk dries; alternate with buttermilk.
- Scoop 1/4 cup rounds; bake 350°F / 177°C for 12–14 min (domed).
- Icing: mix sugar, milk, vanilla to spreadable; divide and cocoa for half.
- Ice flat bottoms half white/half chocolate.
Tips
Let icing set fully before stacking; cookies are cake-like.
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