Black. White.
Chocolate. Vanilla.
Cake. Cookie.
My favorite cookies, ever.
Yes. I can have it all.
I insist on eating down the center of these cookies. When the center is devoured, I simply stuff the remainder of the chocolate and vanilla sides into my face. It’s the only way I know how to approach one of these cookies.
Simon asked me to choose.
If I could only have one side of the cookie for the rest of my life, what would it be: chocolate or vanilla?
Impossible. That’s exactly why the black and white cookie was invented, so I wouldn’t have to choose!
I won’t choose. I refuse. I can’t enter your world of black and white choices. Nothing is that simple. AND I live in a world where I can have both. BOTH! I want both, and I don’t mind being a brat about it.
Thanks Simon for these killer cookie shots.
Black and White Cookies
makes about 16 large cookies
adapted from Gourmet Cookbook
and don’t forget Red Velvet Black and White Cookies
For the Cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg
For Vanilla Glaze
2 cups powdered sugar
1 Teaspoon light corn syrup
1/2 teaspoon vanilla extract
For Chocolate Glaze
4 ounces semi-sweet chocolate
3 Tablespoons butter
1 Tablespoon light corn syrup
To make the cookies-
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.
To make the glazes-
In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.
In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!
Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set. And…Yum!
Keke
Hey, my Grandma used to bake these cookies all the time and I just found this recipe and would like to try it. Problem is, I am from Germany and I have no idea about “cups”. Could somebody tell me how much one cup in gram is? Thank you
A Magpie in the Sky
I have never had a black and white cookie, There are not really a thing here in the UK, are they a bit like half a whoopie pie?
Vanessa
I love these cookies, thanks for sharing the recipe I have a question though… Every time that I try to bake them, the boarders of the cookies get thin, burned and crunchy, instead of fluffy and chubby. And I wonder what’s going wrong. The batter is very good though. Thank you!
Cristina A.
Hi Joy! I just made these cookies. Not only was I craving them, but my hubby (newlyweds) had never tried one. let me tell you, they were AH-MAZING! I took his picture while he was taking his first bite … priceless. I do have one comment to say about the cookies tho…I made them 1/4c each and their shape was weird. they really balooned up in the middle and had really crispy edges. i would have preferred an equally puffy cookie (not volcano/mountain-ous). but they were spectacular. thanks for the memories!
An aspiring baker, Cristina.
Jess McG
Hi Joy! Love your website and finally thought I should say “Hi” from a German girl stuck in the desert sands of Dubai :-) These cookies are actually called “Amerikaner” (Americans) in Germany… there are various explanations as to the origins of the name but either way: they’re delicious and I’ve baked them quite a few times as well. Thanks for sharing them with the world here!
Adina
I’m about to make these for my dad. When I was a kid, we lived in Massachusetts and he used to drive my brother and sister and I all the way into Boston just to stop at this kosher bakery for black and white cookies.. Maybe we were there on business, but all I remember are the cookies.
Thank you for the recipe… and for showing off your broken nail polish. Imperfections made the universe, and I love you I love you I love you. :)
Lori
I just got back from NYC yesterday, googled black and white cookies for a recipe like the one I’d eaten there, came across these and made them today. They are so good! And I’m so glad I won’t have to go without those wonderful cookies from new york. Thank you for this recipe, I will definitely be making these many more times!
Anna Wedgeworth
Question…for the vanilla glaze. In the ingredients list you have 1 teaspoon of corn syrup, in the recipe directions it has 1 Tablespoon. Which is right?
Thanks!
Anna
joythebaker
so sorry anna! one tablespoon.
Jill G.
Hi Joy! I made yours and two other b/w cookie recipes over the new year’s weekend. I used my own glazes though as to be swayed from the awesome cookie below them (and to keep all things fair in my taste testing; which was extensive, btw!). Yours, by miles and miles and miles was the most wonderful! Totally a keeper! Thanks for sharing and bringing this childhood staple right into my very own kitchen.
Natasha
The best of both worlds. They remind me of that Seinfeld episode…
chris
these were so delicious ! made them and the red velvet version for our family holiday party. huge hit ! thanks.
alan lukaszek
make the black and white cookies today. wow very good. needed to add a little more hot water to vanilla glaze, it was too dry with only 2 tablespoons of hot water.
E(Liz)a(Beth)
Just discovered your blog. Am smitten generally and specifically, in part due to your appropriate love of the black and white cookie. But what’s this? A Red Velvet Black and White? I shall click through! Alas, the link is dead. DEAD?!?!? Please, PLEASE PLEASE help remedy this sorrow and horror!!!
Kaylee
Just made these today and they turned out great! Only thing is that the white glaze was extremely thick and hard to spread w/out breaking the cookie. Any suggestions for then next time around to make it more the consistency of the chocolate glaze?
They still taste amazing though! Thanks Joy. :)
joythebaker
more corn syrup!
Fierdous
my moms always makes little cookies with coconut centre and cover with chocolate one side and pink the other…
commonly referred to within the cape malay community as “twee gevrietjies”
snq
i made these (twice) and they were a disaster! the cookies turned out runny and flat, not puffy and beautiful like yours. (baking soda is fresh, i checked.) where did i go wrong? any suggestions?
Andrea
I made these they turned out Awesome!!! I can’t wait to make again! Yum!!!
Grace
Here where I live, which is in Central New York, they are called Half Moon Cookies. In NYC they are known as Black and White. STILL I agree.. best cookies ever! Our relatives that live in California, always request for these cookies when they come home for a visit.
Amanda
Joy, which are your favorite- the red velvet or the original?
PastryPrincess
i think it’s the cutest thing that you’re so obsessed with these delish cookies! and you know why? because they’re very popular in germany, you can get them at every corner and now guess what they’re called…?! “Americans”!!! =)
Kathleen
I am currently in the process of opening my own Salon. The colors are Black n White for the signage and business cards. I am going to make these for my grand opening..! Thanks for posting and sharing…K
Mary
I have to break the cookie and half and then eat them both evenly, a bite out of one half, a bite out of the other, and so on. I’m wierd, I know! ;)
Sarah
Thanks for posting this recipe, Joy! I just had my first black and white cookie when I visited NYC over the summer, and I wanted to share this wonderful cookie, as well as part of my experience in the city, with my family. Your recipe allowed me to do that and was just as good as, if not better than, what I remember!
Robyn
I just tried your black and whites after trying another recipe last week. Yours is the best! They are light and fluffy, and the icing is great, too. Thanks for the great recipe!
Amelia
These are my utter favorite, you can never find them down here in the south. Cannot wait to try and make them myself.
JS
My mom and I made these for Christmas and they were wonderful. They taste just like the ones in the good NY bakeries – which are 3,000 miles away from us.
Thanks so much for sharing the recipe.
Aimee
Really? Favorite cookie ever? I’ll have to try them, although I admit I have never been tempted before.
Adriella
I found your blog through somebody’s comment in another food blog…. and I instantly fell in love with the pink layout and the perfect pictures… I love baking, and finding your website with so many great recipes and specially insights from you made my day!!! I already went trough all 7 pages!!! That’s right!!….and also watched your podcast!! You are very good in front of a camera!!! And I can’t wait to try all your recipes, well, maybe some of them….
Thank you….have a lovely start to you work week!!!
micha b
i just found your blog through a random series of clicks and i am hooked! baking is my passion too and i can’t wait to try several of your recipes.
Nate
Oh, those look sinfully delicious!
Thanks for adding us as a friend on Foodbuzz. We welcome you to come visit our site!
Holly
LOL – re Kristen’s comment – I saw that yeast one too and was a bit weirded out (even if I love the source). Your cookies look great! I have a favorite B&W on my blog, but the texture of these ones look great! I will definitely try these.
BTW – I made the chocolate chip pancakes (immediately) and LOVED them!!
Kirsten
I’ve seen some weird recipes for black & whites lately. I even saw one that used yeast!! This looks safer. Now I can’t wait to try them!
Culinarywannabe
I can never resist one of these little cookies when I’m waiting in line at starbucks. Dangerous!!
My First Kitchen
Confession. I’ve never actually had a black and white cookie. I know. I should be taken out back and shot. I honestly think I’ve always been so unsure of my eating strategy that I just never tried. I’m absolutely ashamed of myself.
Shaw Girl
Love, love, love black and white cookies….hands down my favorite cookies.
vanessa
I can not even tell you how great the things look on your site. Great blog….now i am hungry
Cristine
Oh wow!!! These cookies look dangerous!
Phoo-d
Those would look really neat as Tao symbols! (Not really a Christmas concept I know, but it’s what came to mind.)
Amy B.
These make me homesick for NYC where they’re sold in every deli. But those cookies aren’t nearly delicious and drippy yummy looking as yours look! Happy Holidays, Oh Joy that you are.
megan
I love your photos-especially of the icing dripping down the sides of the cookies! I’ve never had these before but your rave reviews have convinced me to add these to my recipe box. Thanks for sharing!
Carol
Awesome cookies! I eat the vanilla side first, save the chocolate for last! Everyone has their own way with a B &W :)
Evan
Love your cute ring! And the cookies look yummy too!