New York Black and White Cookies
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New York black and white cookies featuring a soft, round cookie topped with half chocolate and half vanilla frosting. A classic NYC-style black and white cookie!
What Inspired These New York Black and White Cookies?
Even after many years studying, living, and working in London, there are still plenty of things I find baffling about British food: the chunky, overly-sweet applesauce; the lack of decent pickles or pretzels; the tomato-water salsa; the pancake mix sold in a milk carton. But to a longtime New Yorker like myself, there is nothing quite as baffling as the “NYC cookie.”
At some point, UK bakers decided that fat, puffy, slightly underbaked chocolate chip cookies are the cookies most representative of New York City. A Google UK search turns up recipes for “NYC style” cookies from food bloggers, cookbook authors, and influencers, and you’ll spot “NYC cookies” for sale at plenty of British bakeries. There are also spinoff recipes, like “NYC” gingerbread cookies and “NYC” Easter cookies. There are even “NYC cookies” for sale on Etsy.
To make sure I wasn’t going completely crazy, I asked some New York foodie friends what they’d consider the iconic “NYC cookie.” The response was nearly always the black-and-white (or, in one case, the Italian rainbow cookie). Not one person said chocolate chip. From what I can tell, this “NYC cookie” phenomenon began with a copycat version of the popular Levain cookie and spiralled from there. But while chocolate chip cookies from Levain (and other bakeries like Schmackary’s and Chip City) have their loyal fans, to a New Yorker like myself, the “NYC cookie” will always be the black-and-white.
What is a Black and White Cookie?
Featuring a soft cookie similar to a sugar cookie, with a slightly domed bottom and a flat top iced with equal parts vanilla and chocolate icing, you’ll find this NYC classic at shops like Orwashers, Zabar’s and Barney Greengrass, although I personally love a good B&W from the local greenmarket, too.
Who makes the best black and white remains the subject of endless debate; as does which side to eat first: chocolate then vanilla, or vanilla then chocolate? I usually split the difference and take a bit straight down the middle.
Key Ingredients
- Raising Agents – Baking powder creates bubbles that give the cookies their light and airy texture. Along with baking powder, a large egg helps the cookies to rise.
- All Purpose Flour – All purpose flour (or plain flour, in the UK) forms the cookie dough base. In the US, I typically test my recipes with Gold Medal or Pillsbury flour; in the UK I prefer McDougalls in the red-and-white striped bag.
- Cornflour – A small amount of cornflour (or cornstarch, depending on your location) creates a soft, slightly cakelike texture. (Black and whites are definitely a “cakey” cookie, more closely resembling a whoopie pie or PA Dutch sugar cake than shortbread or a cut-out sugar cookie.)
- Vanilla Extract – You’ll need vanilla extract for the cookie dough, and more for flavoring the icing. Because vanilla is a key flavor in this recipe, I recommend using a good-quality extract (Nielsen-Massey is my preferred brand for all things vanilla) rather than cheap imitation flavoring.
- Unsalted Butter – I recommend using unsalted, American-style butter for the dough. Unsalted butter allows you to adjust the salt to taste. Omit the kosher salt if substituting salted butter.
- Granulated Sugar – Granulated sugar adds sweetness and moisture to the cookie dough. You can substitute another fine white sugar, like caster sugar, but measure by weight rather than volume.
- Buttermilk – Like whoopie pies, I’ve added acidic buttermilk to my cookie dough to give the cakes their moist, tender texture and slightly tangy flavor. Buttermilk usually comes in larger containers, so save the rest to make buttermilk ice cream or homemade ranch dressing.
Icing Ingredients
- Confectioner’s Sugar – Confectioner’s sugar (icing sugar) makes the sweet, two-toned frosting. Take time to sift the sugar before combining it with the other ingredients; otherwise, you might notice small white bits of sugar in the icing.
- Corn Syrup – Corn syrup gives the icing its glossy appearance. If you’re in a part of the world where you don’t have access to corn syrup, you can replace it with another clear, liquid sweetener, like liquid glucose.
- Lemon Juice – Lemon juice adds a distinct acidic note—a hallmark of the classic black and white cookie icing. Use freshly squeezed lemon juice, not bottled or reconstituted, which often contains preservatives and can give the icing a bitter or slightly chemical-y taste.
- Cocoa Powder – For making the chocolate icing. Make sure you’ve purchased unsweetened cocoa powder, not the sweetened kind you’d use for making a cup of hot cocoa. Do not use Dutch processed.
Tips for Making and Applying the Frosting
- Make the two tones. To make the dual-colored frosting, start by mixing the base ingredients (confectioner’s sugar, water, corn syrup, lemon juice, vanilla) in a large bowl, then portion half into a second bowl and whisk in a few tablespoons of cocoa powder. Because the cocoa powder lacks moisture, you’ll also need to add a small amount of water to the second bowl. The chocolate icing should match the fluidity of the vanilla.
- Prepare your tray. To ice, sit a wire cooling rack over a tray lined with parchment or wax paper. This makes cleanup a breeze. Just crumple and dispose of the paper, no need to wash the tray or scrub dried icing from the countertop.
- Flip the cookies. Similar to whoopie pies, these soft sugar cookies will dome and puff as they bake. But for black and whites you’ll ice the flat sides of these cookies, not the domed sides. Before icing, flip each cookie to reveal its smooth underside. That’s where you’ll apply the classic two-toned icing.
- Spread with a small palette knife. A small stepped palette knife works best for applying the icing, but a butter knife or small rubber spatula will also work in a pinch. Coat half of each cookie with vanilla icing, then place it on the wire rack and allow the icing to set for 15 minutes, or until dry, before repeating the process with the chocolate icing.
New York Black and White Cookies
- Total TimeAbout 1 1/2 hours (including drying time)
- Yield9-10 3-inch round cookies 1x
New York City-style black and white cookies featuring a soft, round cookie topped with half chocolate and half vanilla frosting.
Ingredients
Cookies:
128 grams all purpose flour (1 cup)
1 teaspoon cornflour/cornstarch
1/4 teaspoon baking powder
1/4 teaspoon kosher salt
1 large egg, at room temperature
1 teaspoon vanilla extract
60 grams unsalted butter (4 tablespoons), softened
70 grams granulated sugar (1/3 cup)
60 milliliters buttermilk (1/4 cup)
Icing:
270 grams confectioner’s sugar (2 cups)
30 milliliters water (2 tablespoons), plus more to adjust consistency
20 grams light corn syrup (1 tablespoon)
1 teaspoon vanilla extract
1 teaspoon lemon juice
20 grams unsweetened cocoa powder (3 tablespoons)
Instructions
Cookies:
Preheat oven to 350° F (176° C). Line a large baking tray, or 2 smaller trays, with a silicone mat.
In a medium bowl, whisk together all purpose flour, cornflour, baking powder, and kosher salt.
In a separate bowl or the bowl of a stand mixer, mix butter and granulated sugar on high speed until smooth and creamy.
Mix in the egg and vanilla extract. Mixture will look slightly separated.
Add the dry ingredients in 3 additions, alternating with the buttermilk and mixing on low speed until a thick batter forms.
Scoop batter into a disposable piping bag fitted with 1/2-inch round tip. Pipe onto prepared tray in 2-inch rounds, allowing 2-3 inches of space in between each round. You should have 9-10 total.*
Bake in preheated oven, one tray at a time, for 11-14 minutes, or until cookies spring back lightly when touched.
Cool on tray for 5 minutes then transfer to a wire rack to cool completely. Repeat with remaining batter.
While cookies cool, prepare the icing.
Icing:
Line a large tray with parchment or wax paper. Place wire rack over top.
In a small bowl, whisk together confectioner’s sugar, water, corn syrup, lemon juice, and vanilla extract.
Scoop half of the icing into a second small bowl, and whisk in the cocoa powder. Add water, 1 teaspoon at a time, to adjust consistency.**
Flip cookies over. (You’ll ice the flat sides, not the domed sides.) With a small stepped palette knife, ice half of the top of each cookie with vanilla icing, then return to wire rack. (Icing will drip.) Allow vanilla icing to set, about 15 minutes.
Repeat with the chocolate icing.
Allow cookies to rest uncovered until icing sets, about 15 minutes.
Store black and white cookies in an airtight container at room temperature for up to 3 days.
Notes
*Depending on the size of they tray(s) you’ve chosen, you might need to bake in multiple batches. Do not overcrowd the tray—these will spread as they bake!
**Chocolate icing should match the fluidity of the vanilla icing.
This recipe can be doubled.
- Prep Time: 45 minutes
- Cook Time: 11-14 minutes
- Category: Biscuits and Cookies
- Method: Oven
Make-Ahead and Storage Suggestions
Store black and white cookies in an airtight container at room temperature for up to 3 days. I recommend layering between sheets of wax paper or parchment to prevent the cookies from sticking together.
Other Cookie Recipes You Might Enjoy
Peanut Butter Cookies
Chocolate Oreo Cookies
Tahini Chocolate Chunk Cookies
Chocolate Molasses Cookies
Rolo Cookies
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
