Friday! Thank goodness! It’s been a rough week at work – I was in the office bright and early at 7 AM on Tuesday and Wednesday, then, believe it or not, 6:15 AM on Thursday. I suppose this is when someone would say, “Welcome to New York,” right? I’m actually a morning person – I have no problem waking up at any hour of the morning – it’s just when 3 or 4 PM rolls around that I want to crawl into a deep, dark hole and never come out. Kramer made me go to bed at 9 PM last night, though, so I’m feeling pretty good this morning and ready for the weekend. We actually have a really busy weekend ahead of us! We are going to grab a quick bite with my parents, as my dad was in Philadelphia for business and was kind enough to make a stop over in the city to see us, then on Saturday, we are headed to a get-to-know-your-fellow-NYC-food-blogger-type event hosted by one of my new favorite websites, Gojee, and then we may also stop by our favorite store, Whisk, because they are having a party to celebrate Julia Child’s birthday! I’m really excited to meet other bloggers in the city and to pick up a new item or two at Whisk, since they’ll be having a sale (as well as cocktails, so watch out, wallet). On Sunday, we will hopefully get a chance to sleep in before heading back into the city for a birthday party. I can’t wait to spend the entire weekend with Kramer after we were apart all last weekend!
Speaking of Kramer, he asked me to make these cookies for a friend of his at work – it was his birthday and I was told that black and whites were his favorite treat. Why shouldn’t they be? Cake-like, pillowy soft cookies topped with a rich, semisweet chocolate frosting and a smooth vanilla frosting, all put together for you for the perfect bite. Of course, you can’t mention the black and white cookie without mentioning the famous scene from Seinfeld where Jerry explains the importance of the black and white – I’m sure almost everyone can recite that bit line-for-line. I’m still on the search for the perfect black and white cookie recipe, and I think that this one comes pretty close!
Your cookie ingredients.
Beat together your butter and sugar for at least 3 minutes, until light and fluffy.
Add in your eggs, one at a time.
Combine your cake flour, all-purpose flour, baking powder, baking soda, and salt.
Add it to your mixer, alternating with the buttermilk, then add in the vanilla and lemon zest.
I found the best way to do this was to pipe them onto the baking sheet into dollops, as the dough is more like cake batter than cookie dough.
Bake at 350 degrees F for 10-12 minutes, until the edges are just lightly golden but the tops are still pale.
While your cookies cool, make your icings.
The vanilla is super easy: just combine your heavy cream, powdered sugar, corn syrup, and vanilla in a bowl and whisk until it has all come together.
To make the chocolate icing, melt together your chocolate, heavy cream, and corn syrup, stirring until fully melted.
Set aside to cool completely.
Spread a thin layer of vanilla icing on one flat side of your cookies.
Then spread the other side with the cooled chocolate icing. Allow the cookies to set before moving – I find that refrigerating is a necessity.
- 2 cups cake flour, sifted
- 2 cups all-purpose flour, sifted
- 2½ teaspoons baking powder
- 1½ teaspoons baking soda
- ⅛ teaspoon kosher salt
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 eggs, room temperature
- 3 teaspoons vanilla extract (or almond extract, which is possibly even more delicious)
- zest of 1 lemon
- 1 cup buttermilk (or 1 cup milk with 1 tablespoon lemon juice or vinegar)
- *parchment paper is the best thing to use with these cookies to help them come off the sheet easier
- 2 cups powdered sugar (plus more, if needed)
- ⅓ cup heavy cream (plus more, if needed)
- 2 teaspoons light corn syrup
- 1 teaspoon clear vanilla extract (you can use regular vanilla extract, but the clear helps keep it as white as possible)
- 1 cup semisweet or bittersweet chocolate
- ½ cup heavy or whipping cream
- 2 tablespoons light corn syrup
- Preheat your oven to 350 degrees F. Combine the cake flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl and set aside. In the bowl of your mixer, beat together the butter and granulated sugar until light and fluffy (around 3 minutes). Add in the eggs, one at a time, until fully combined, scraping down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.
- Add in the flour mixture and the buttermilk alternately; add in ⅓ of the flour, then half of the buttermilk, then ⅓ of the flour, half of the buttermilk, then finally, the remaining ⅓ of flour, until just moistened.
- Line and/or grease your baking sheets, then place balls of dough about the size of 2 tablespoons onto the sheet about 2 inches apart. The dough will be wet, so you will either need to use an ice cream scoop or spoons to do this, or, if you're like me, you can place them in a piping bag (or a plastic baggie with the tip cut off) and pipe them onto the baking sheet - I found this to be the best method. Bake for 10-12 minutes, until lightly golden around the edges. Remove from the oven and allow to cool completely before frosting.
- When you are about ready to frost the cookies, make your icing. First, melt the chocolate in a medium sized pot over medium-low heat, then add in the heavy cream and corn syrup. Whisk until fully combined, then set aside to cool - the icing must be COMPLETELY cooled before you frost the cookies. To make the vanilla icing, simply beat together the powdered sugar, cream, corn syrup, and vanilla extract, until smooth and a thick, but still spreadable, consistency. Add in more cream if it's too thick or more powdered sugar if it's too thin.
- When the chocolate icing and the cookies are cool, flip the cookies over and frost half of the flat sides with the vanilla icing, then the other half with the chocolate. Allow to sit and harden a bit, then refrigerate in an airtight container until ready to serve.