Black and white cookies.. I call them Cakies…

I’ve finally found a cookie worth adding to my Christmas cookie repertoire, Black and whites. Every once in a while that serendipitous moment happens, when you are trudging your way through recipes, and you find one that you have everything for. These cookies are from the great NYC.   I’m not a huge “cookie person” but I’ve heard a lot about these black and whites lately, on TV, on the radio, and from some transplant friends. I have to admit, I think I get it. They are thick and cakey. The cookie portion mixed with the frosting is just polar enough in sweetness, to create the perfect combo in your mouth, especially when you bite right down the center of  the frosting. Don’t let the deliciousness freak you out. These little puppies are also super easy to make. Seriously, I’m a horrible baker. If I can make them happen so can you.


For the cookie

3 cups flour

1 tsp salt

1/4 tsp baking soda

1 1/2 cups sugar

1 cup butter

2 eggs

2 tsp vanilla extract

2 tsp light corn syrup

1/2 tsp lemon extract

1/3 cup sour cream

White and chocolate frosting

1/2 cup water

1/4 cup corn syrup

4 1/2+ cups powdered sugar

1 tsp vanilla extract

2 oz unsweetened bakers chocolate shaved or chopped into small chunks

Mix together flour, salt, baking soda, and sugar. Add your eggs, vanilla, and lemon extract, corn syrup, butter and sour cream. Mix that up until its a wet cookie dough, but dry enough to where you are just barely able to roll it into balls that are about the size of a ping pong ball. (Life hack: use a whoopie pie pan to make them perfectly circular and uniform.) GREASE YOUR COOKIE SHEET, and squish them down until they are approximately 1/4 inch thick. Pop them into the oven at 350, for about 10 minutes, or until they spring back when you push on them… or the toothpick comes back clean, but don’t go so far that you brown them. God forbid they become crispy… don’t be that barbarian that serves black and white cookies crispy. Let your cookies cool for about 15 minutes and add them to a wire rack before your make the frosting. Frosting is a very important and time sensitive step.

For the frosting, bring your water and corn syrup to a high simmer, but not a real boil. Remove it from the heat, (drop the burner on low) add in the vanilla, and the powdered sugar, and mix it up. In a second small sauce pan, throw your in your bakers chocolate, and add half of your frosting. Put it on the burner you’ve placed on low heat and mix it up. For prettiest results, do the white frosting first. Use a spatula to spread a dollop of frosting over half of each cookie, occasionally breaking to stir your chocolate. If your frosting gets to cold and starts to spread poorly, throw it back on the burner for a few seconds to heat it back up. Repeat the same process with the chocolate and give it about an hour to cool. You can then proceed to engorge yourself on them, hide them from your family and friends, destroy all evidence that they were made and quietly whisper to yourself that it was completely worth it.

Note: I’m sure that someone smarter than me would make mention of a double boiler for the frosting. To them I say, when the day arises that I ruin a sauce by not using one, I’ll send you a personal message saying that you were right and I wrong. But until then. I’ll hang onto my $39.99.

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Filed under Desserts

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