There’s a reason my family and I are willing to wait in line at our favorite New York deli for Black and Whites. Big, glossy, and split clean down the middle, they’re soft like cake, but still a cookie. We grab a box, pour some coffee (or soda for the youngsters), and the wait always feels worth it.
If we’re unable to get to the deli, this recipe fills the gap. For taste, it can go toe to toe with bakery versions, even if made by a cooking-enthusiast like myself. It’s the tender cake-like base and that shiny two-tone glaze that sets just right.
What’s great is that the batter comes together fast with everyday items I will bet you already have in your kitchen. The cookies bake up even without fuss too (which is rare for a sweet). The vanilla and chocolate finish gives you the deli look at home (almost). No fancy gear, just a little patience while the glaze sets and you’re there.
Difficulty Level: easy
Ingredients
- 80 g (1/3 cup) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 2 large eggs
- 240 ml (1 cup) whole milk
- 1 tsp vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 250 g (2 cups) confectioners’ sugar
- 2 tbsp light corn syrup
- 1/2 tsp vanilla extract
- 45 ml (3 tbsp) water, divided
- 15 g (2 tbsp) unsweetened cocoa powder
Instructions
- Preheat your oven to 375 °F (190 °C). Line two baking sheets with parchment paper.
- In a large bowl, use a hand mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then mix in the milk and vanilla extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving space between each cookie as they will spread.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Let them cool completely.
- For the glaze, mix the confectioners’ sugar, corn syrup, vanilla, and 2 tablespoons of water in a small bowl until smooth.
- Transfer half of the glaze to another bowl, and stir in the cocoa powder and remaining tablespoon of water into one bowl to create the chocolate glaze.
- Spread the vanilla glaze onto half of each cookie and let it set for a few minutes.
- Once set, spread the chocolate glaze onto the other half of each cookie. Allow the glaze to set completely before serving.
Nutrition
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