Black-and-White Cookie
A cakey, cookie-shaped disc frosted half in chocolate and half in vanilla fondant — a New York bakery and deli counter staple.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Baking sheets
- •Ice cream scoop
- •Offset spatula
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 10
- carbs
- 52
- protein
- 4
- calories
- 310
Instructions
- 1
Preheat your oven to 375°F (190°C). Line sheet pans with parchment paper.
- 2
Whisk the cake flour, baking powder, baking soda, and salt together in a bowl.
- 3
Beat the butter and sugar until fluffy. Beat in the eggs one at a time, then mix in the vanilla.
- 4
Alternate adding the flour mixture and buttermilk. Mix just until smooth.
- 5
Drop 1/4-cup mounds of batter well apart on the sheet pans. Bake 12–15 minutes until just set and pale, then cool completely.
- 6
Whisk the powdered sugar, corn syrup, and enough water together into a spreadable white icing.
- 7
Divide the icing in half. Stir the melted chocolate into one half to make chocolate icing.
- 8
Flip the cooled cookies flat-side up. Spread vanilla icing on one half and chocolate icing on the other, letting each set before serving.
Chef's tips
Bake the cookies pale with barely any browning so the inside stays soft and cake-like instead of crisp.
Storage
Store in an airtight container at room temperature for up to 3 days.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Baking too long, which turns the cake-like cookie dry and crumbly.
- •Icing while the cookies are still warm, causing the frosting to melt and slide off.
- •Making the icing too runny, so it fails to set into a clean, smooth finish.
Serving suggestions
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