Last year, around this same time of year, my sister and I got together and made black and white cookies, one of my favorite New York City foods. They show up in most bakeries and delis in New York and the surrounding areas.
I was worried that a homemade version wouldn't capture that wonderful cake texture of the cookie itself, or that it would be difficult to get right that hint of lemon, or that the icing would be impossible to put on by hand in a small kitchen.
And the first time we made them, I have to admit, they didn't come out great. We realized too late that we were out of baking powder, and thus simply left it out, causing the cookies to come out more like chewy pancakes. We didn't have cake flour either, so we just used more all-purpose flour. Then there was the snafu with the sugar — it got sifted into the dry ingredients accidentally, rather than beat into the butter and eggs. And the icing... we must have used up almost an entire box of powdered sugar trying to adjust the viscosity.
This time, I adjusted the recipe a little bit beforehand (less flour, more lemon extract, a dash of vanilla in the icing, and a total re-do of the chocolate icing), made sure I had all my ingredients, and got to work.
It's not so hard, and they came out great. I came up with a few new tricks, which are in the directions below.
Black and White Cookies
Makes 18 medium-large cookies
For the Cookies
3/4 cups plus granulated sugar
1/2 cup unsalted butter at room temperature
2 large eggs at room temperature
3/4 cups whole milk or half-and-half
1/4 teaspoon vanilla extract
1/2 teaspoon lemon extract
1 cup cake flour or pastry flour
1 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
For the Icings
1 cup powdered sugar (confectioner's sugar)
1/2 teaspoon vanilla extract
boiling or very hot water
1/2 cup semi-sweet chocolate (chocolate chips work fine)
1 tablespoon half-and-half, cream, or whole milk
1. Preheat oven to 375°F. Prepare one or more cookies sheets or baking trays by either using a Silpat, parchment paper, non-stick cooking spray, or butter.
2. In large bowl, combine sugar and butter. If using a stand mixer or hand mixer, beat on low to medium; if beating by hand, prepare to use some elbow grease. Beat until the butter and sugar are fluffy and pale yellow. Add the eggs, one and a time, and beat until well incorporated, then add the milk. The batter may appear to "curdle," and that's okay. Add the vanilla and lemon extracts, and beat until very well combined. The batter may still look curdled, especially on top, but don't worry. It will look smoother once the dry ingredients have been incorporated.
3. In a separate bowl, whisk or sift together the cake flour, all-purpose flour, baking powder, and salt.
4. Working in three or four batches, add the dry mixture to the wet, beating the batter by hand or with a mixer after each batch. The batter will become very thick, but it should not feel stiff. If it starts to feel stiff, withhold some of the flour, scrape down the sides of the bowl, and continue beating. If the dough relaxes and becomes loose again, add the rest of the flour; if not, leave it out.
5. How you decide to scoop the cookies onto the prepared baking sheets is up to you. Some people like to use an ice cream scoop for reasonable approximation of uniformity. I usually use a tablespoon, like an ordinary soup spoon (but not a Japanese or Chinese soup spoon!). Whatever method you use, drop a few tablespoons of batter onto the baking sheets at least 2 inches apart. To give you an idea of how much room that is, I fit no more than 6 cookies on a half-sheet pan. Gently swirl the back of the spoon on each dollop of dough to coax it into a more perfect circle shape.
6. Bake the cookies in the center or upper racks of the oven just until the edges begin to brown, about 8 to 12 minutes. Transfer to a wire rack to cool.
7. Make the icings. Place the confectioners’ sugar in a bowl, preferably glass or Pyrex, but metal or ceramic will do fine, too. Plastic bowls tend not to be the best option, but it won't ruin the recipe by any means. Add 1/2 teaspoon of vanilla extract plus a few teaspoons of hot or boiling water, and stir until you reach a paste-like consistency. You might need to add more water, but do so very slowly and cautiously. If you add even a teaspoon too much water, you'll end up with a runny mess and will have to add another 1/2 or full cup of powdered sugar to compensate. It's a vicious cycle thereafter of adding water, sugar, water, sugar, until you have more icing than you know what to do with! Work slowly.
8. Using a double-boiler or baine-marie, melt the chocolate over barely simmering water. This will take 10 minutes at least. If it takes less than 5 minutes, you're probably going to burn the chocolate. Work slowly!You can move onto step 9 while this is happening. When the chocolate is nearly melted, dribble 1 tablespoon of half-and-half, cream, or whole milk down the inside of the bowl so that it warms up before it hits the chocolate. When it meets the chocolate, stir it in gently. If your chocolate burns and "breaks," or separates into oily chocolate clumps, lower the heat to as low as you can get it or temporarily remove the chocolate from the heat all together. Add a teaspoon or two of boiling water and stir. If the chocolate doesn't look glossy within a minute or so, repeat. Return it to the very lowest possible setting over the baine-marie -- remove some of the water from the baine-marie if necessary, or if you suspect your bowl is too thin or too low to the water, stick a wooden spoon between the bowl and the pot containing the water to create more space between the heat source and the chocolate.
9. To spread the icing, I found a cheese knife in combination with a wetted finger works exceptionally well. Using the cheese knife, scoop a small amount of white icing on half of the flat side of each cookie. Dip your finger in hot water, then use it to sort of half spread and half "melt" the icing into place. It should look shiny, and it will dry to a nice sheen. Let each cookie's icing set completely before putting chocolate on the other half, which you can do with just a knife (no fingers). Leave on a wire rack at room temperature or in the refrigerator to set.
When I worked in delis and bakeries, we always kept the black and whites in the refrigerator over night. To this day, I have a special place in my heart for a cold black and white cookie.