Black and White Cookies Tested Recipe

Black and White Cookies Recipe

Black and White Cookies, also known as Half Moon Cookies or Half and Half Cookies, have been around for more than a century. Who invented them, is anyone's guess, but what we do know is that they are a staple at restaurants, coffee shops, delis, and bakeries all over New York. As their name implies, these large, sweet and buttery, dome shaped cookies, are iced with two flavors of frosting. One half of the cookie is covered with a white fondant frosting, the other half with a chocolate fondant frosting.

This recipe for Black and Whites is one I adapted from Molly O'Neill's New York Cookbook. These cookies have a soft, cake-like texture and are scented with both vanilla and lemon extracts. The batter is a cross between a cookie and a cake, or as some would say a "drop" cake, because the batter is firm enough to 'drop' by 1/4 cupfuls onto the baking sheet. It is important not to over bake these cookies as we do not want them to be dry. They are done when the edges and bottoms of the the cookies are just beginning to turn brown (a toothpick inserted into the center of the cookie will come out clean).

Now, what is unique about Black and Whites is that you put the frostings on the flat bottom side of the cookies, so the bottoms now become the tops. Both the vanilla and chocolate frostings are a combination of confectioners sugar, hot water, corn syrup, and vanilla extract (plus semi-sweet or bittersweet chocolate for the chocolate frosting). Once the two frostings are made, one side of the cookie is covered with the white frosting, the other side with the chocolate frosting. The frostings will harden as they dry forming a thin top crust. I like to make these cookies the day before serving as I find their flavor improves after sitting about 12 hours. The recipe makes 24 large cookies, so if you prefer a smaller amount, simply half the recipe.

Black and White Cookies: Preheat oven to 375 degrees F (190 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

In a large bowl whisk together the flours, baking powder, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon extract. Scrap down the sides of the bowl as needed.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

Using a 1/4 cup (60 ml) measuring cup, place mounds of batter on the prepared baking sheet. Then, using an offset spatula or the blade of a knife, spread the batter into a 2 1/2 inch (6.5 cm) round. Space the cookies at least 3 inches (7.25 cm) apart. Bake the cookies for about 15 - 18 minutes, or until the edges and bottoms of the cookies are lightly browned and a toothpick inserted in the center comes out clean. Remove from oven and cool on a wire rack.

Frosting: Place the confectioners sugar in a large bowl. Gradually stir in the hot water, corn syrup, and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.

Remove about 1/2 cup (120 ml) of the frosting and place it in another heatproof bowl. Add the finely chopped chocolate. Place the bowl over a saucepan of simmering water until the chocolate has melted and the frosting is smooth. Remove from heat.

Turn the cookies so the flat bottoms are facing up. Spoon about 1 tablespoon of the white icing on one half of each cookie. Then, using a small offset spatula or knife, spread the frosting evenly over half the cookie. Tilt the cookie and run the spatula along the edge of the cookie to scrape off excess frosting. Place the cookie on a wire rack. Repeat with the remaining cookies. If the frosting thickens too much, add a few drops of water.

Once all the cookies are covered with the white frosting, then cover the bare half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, reheat over the simmering water until fluid. Add a little hot water to thin the frosting if necessary.

Makes about 24 large cookies.

References:

Klivans, Elinor. Big Fat Cookies. Chronicle Books. San Francisco: 2005.

O'Neill. Molly. New York Cookbook. Workman Publishing Company, Inc. New York: 1992.

http://www.nytimes.com/1998/05/13/dining/look-to-the-cookie-an-ode-in-black-and-white.html?scp=279&sq=cookie+recipes&st=nyt