New York Black + White Cookies

New York Black and White Cookie  | Image:  Laura Messersmith

New York Black and White Cookie | Image: Laura Messersmith

New York can lay claim to a number of iconic foods, thin crust pizza, cheesecake, bagels, and the black + white cookie. They’re found in most bodegas, grocery stores, and delis – anywhere with a bakery case, and like many things in New York, the black + white cookie requires some explanation to be fully understood and appreciated.

First, the texture is soft and fluffy like cake, not crisp or crunchy, and that’s on purpose. In my research travels I learned that this unique quality probably springs from thrifty bakers making use of leftover cake batter and turning it into an alternate product to reduce waste.

Second, there’s lots of debate over the frosting consistency, but typically it’s firm and smooth, not quite fondant and certainly thicker than icing. The type of dense, almost fudgy frosting that holds its shape once it has set and stays put even after a bite. When I see swirls or frosting that looks smoosh-able I avoid.

Third, black + whites are always frosted on the flat side. That’s right once baked, the cookies are turned bottom side up leaving the slightly curved dome underneath like the hull of a boat.

I rediscovered these cookies after a long hiatus when we moved to the city a few years ago – Upstate when I was a kid we called them “half-moon cookies” but here in the city they go by the more straightforward “black + white” – and it’s been true love ever since (both city and cookie.)

New York Black and White Cookie  | Image:  Laura Messersmith

New York Black and White Cookie | Image: Laura Messersmith

Three-Bite NYC Black + White Cookies (yield: 2 dozen cookies)

Cookie Ingredients:
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 1/4 teaspoons vanilla extract
1 large egg, at room temperature
1/3 cup buttermilk, at room temperature

Vanilla Icing Ingredients:
1 1/2 cups confectioner's sugar, sifted
1 tablespoon light corn syrup
1 teaspoon vanilla extract
5 teaspoons water
1/8 teaspoon salt

Chocolate Icing Ingredients:
1 1/2 cups confectioner's sugar, sifted
6 tablespoons cocoa powder, sifted
1/2 teaspoon instant espresso powder
4 teaspoons light corn syrup
3 tablespoons water
1 teaspoon vanilla extract
1/4 teaspoon salt

Preheat oven to 350 degrees F. Line two rimmed baking sheets with parchment paper and set aside.

In a small bowl, whisk the flour, baking soda, and salt together.

In a medium mixing bowl, beat the room temperature butter and sugar until creamy with a hand mixer. Add in the vanilla extract and egg and mix until well combined. Scrape down the bowl.

Add a third of the flour mixture at a time alternating with the buttermilk. Mix on low speed until just combined. The batter will be thick, fluffy, and pale yellow.

Use a cookie scoop or pastry bag to portion the cookies spacing them 1 inch apart on the prepared baking sheets.

Note on Portion: The cookies spread a bit and puff up. A 1 tablespoon portion of batter will yield a cookie about 1.5 inches in diameter.

Bake the cookies at 350 degrees F. for 6 to 8 minutes, or until the tops spring back when pressed gently and the cookies are a light golden brown around the edges. Cool completely before icing.

While the cookies are cooling, prepare the vanilla icing by whisking the confectioner’s sugar, corn syrup, water, vanilla, and salt together until very smooth. Do the same in a separate bowl for the chocolate icing, whisking together the confectioner’s sugar, cocoa, espresso powder, corn syrup, water, vanilla extract, salt.

The icing should be thin enough that it is easily spreadable, but not runny. If it seems dry, add water 1/2 teaspoon at a time; if it’s too thin, add confectioner’s sugar 1 tablespoon at a time.

Flip the cooled cookies so their flat sides are up. Use an offset spatula or piping bag to spread vanilla icing on half of the cookies, allow the icing set for a few minutes, then spread chocolate icing on the other half.

Store the cookies in an airtight container between sheets of parchment paper at room temperature for up to two days.

Re-written and lightly adapted from Yossy Arefi’s Mini Black & White Cookies via Food52.

New York Black and White Cookie  | Image:  Laura Messersmith

New York Black and White Cookie | Image: Laura Messersmith

Small Kitchen Friendly?
Yes, for a frosted cookie they’re relatively low-maintenance. I used a medium mixing bowl, small mixing bowl, electric hand mixer, two rimmed baking sheets, measuring cups and spoons as well as a rubber spatula, cookie scoop, offset spatula, and wire whisk.

The Verdict:
I made these for a friend and was delighted to learn that they’re her favorite cookie and were served at her wedding. They received G’s stamp of approval, which is high praise. This particular recipe is my ideal, made from simple, easily sourced ingredients. Deep, dark bittersweet chocolate married to sweet vanilla frosting on top of a cloud-like cake. Sublime and an excellent recipe to keep for the days when a black + white might not be a trip to the corner away.

New York Black and White Cookie  | Image:  Laura Messersmith

New York Black and White Cookie | Image: Laura Messersmith

Reading Material: Pre-Thanksgiving Edition

Maddie pup in Central Park, New York, NY  | Image:  Laura Messersmith

Maddie pup in Central Park, New York, NY | Image: Laura Messersmith

Thanksgiving is everything that’s best about the holidays – there’s a great dinner, no shopping stress, and plenty of time to nap in front of the fire in between movies and board games. One of my all time favorite memories is of Thanksgiving a few years ago when everyone was home at the same time – a rare occurrence now that my siblings and I are married and/or scattered across the country. There was a giant snowstorm prompting a cabin fever initiated sledding party on the giant hill behind the house, which naturally lead to hot chocolate spiked with ancient booze of unknown provenance from the liquor cabinet. Sabra crème de cacao, even if it’s from a dusty bottle, tastes amazing in homemade cocoa.

The one drawback is city traffic insanity – nothing like sitting at a standstill on the West Side Highway to put a damper on the spirit. So, Mike, Maddie, and I will make the great migration “over the river and through the woods” Tuesday night. Cross your fingers that we make good time! I’m on point to help with dinner and after the wonderful Friendsgiving we attended last weekend I’m thinking very seriously of re-creating the menu. The only thing I’m leaving out from the traditional spread is green bean casserole. It might draw some flak from Mike’s direction but I’m hoping with the Winter Greens Gratin on the table he won’t notice….

Whether you’re a host or a guest, I’ve collected some Thanksgiving-appropriate reading material to help you prepare for your own festivities. Happy Thanksgiving!

Reading Material:
I can only imagine the sorrow of the people who lost loved ones or were touched by the terrorist events in Paris last weekend, so it’s heartening to see Parisians fighting back by holding tight to their cultural touchstones. #tousaubistro (via Eater)

If Thanksgiving had a fairy godmother it would clearly be Ina Garten arriving in a swirl of kosher salt and fresh herbs. Hamptons Magazine has the inside scoop on how she prepares. Or you could watch her Food Network special with Bobby Flay…not that I’ve had it on repeat or anything.

Most of us will be grocery shopping this weekend for the great cooking marathon that is Thanksgiving. Food52 has some advice for surviving what is sure to be a hectic day at the store without forgetting a key ingredient.

We’ve all been there: Thanksgiving morning dawns and the bird is still solid as a rock. What to do!? The Kitchn has some wisdom on how to handle frozen turkeys.

Are you spending time with family over the holidays? Probably a good moment to brush up on back issues of Dad Magazine so you’re prepared for the dinner table conversation. Applicable to uncles and fathers-in-law. (via The Toast)

A brief pause during this most American of holidays for another piece from Eater on the Great British Bake Off. I am seriously Jonesing for more GBBO and it is killing me that PBS only has 1.5 seasons. Cruel!

Chicagoland + Reading Material

I’m spending the weekend in the greater Chicagoland area to celebrate the bridal festivities of my sister-in-law, which if all goes to plan will result in lots of great food and wonderful times. I didn’t want to leave you hanging though and so without further ado I present a smattering of Internet fun for your amusement.

Reading Material:

Berries are seriously such divas! Good thing Food52 has some strategies to keep them fuzz-free a few days longer and free us from the tyranny of their delicate constitution.

Did you hear about the kerfuffle the New York Times caused when they suggested that peas belonged in guacamole? (No. Just, no.) Well, a writer from The Atlantic made the recipe. Allow me to preview: “I don’t believe in wasting avocados on an abomination.”

Lovely photography and a little French lesson courtesy of Buzz Feed. Hoping I might be the sortable kind of person…

And while we’re on the subject of French, a blast from the past: a piece from The New Yorker detailing several days of Julia Child’s promotional tour in 1974.

Remember when I spent last summer scouting the best mint chocolate chip ice cream? If Eater is right and these artisan ice cream makers have their way next summer it will be the best salt & pepper, bourbon, green tea swirl.

Denver + Reading Material

The Rocky Mountains  | Image:  Laura Messersmith

The Rocky Mountains | Image: Laura Messersmith

We’re in Colorado this weekend, coincidentally at the same time that the Food & Wine Classic is happening in Aspen. While it sounds like such a cool event (and I did have a Gail Simmons sighting on our flight out), I’m psyched to have my entire immediate family together and to see a new part of the country. 

Hope you have fun plans for the weekend too – and in case you need a little reading material, here’s what caught my eye on the internet this week…

Reading Material:

Ina Garten continues to be a guiding light – both in the kitchen and in Life. Forbes has a great re-cap of her talk at the Third Annual Women’s Summit.

Yes, 2015 is the Year of Pie for me and just in time for all the glorious summer fruit to ripen, the Bon Appétit test kitchen has a step by step guide for how to make a perfectly imperfect pie.

You know I’m all about #smallkitchenfriendly cooking, but even some of these tips from The Kitchn for making it work in a tiny space were new to me.

Town and Country pretty much nailed this list of preppy movies and now I’m dying to watch Lewis and Billy Ray rock those orange juice futures.

Laurie Colwin writes like a character Nora Ephron might have invented, and therefore seems to be universally beloved by food writers & bloggers - so Food52 organized a themed picnic based on her recipes!