- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2/3 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 2/3 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg
- For Vanilla Glaze
- 2 cups powdered sugar
- 1 Teaspoon light corn syrup
- 1/2 teaspoon vanilla extract
- For Chocolate Glaze
- 4 ounces semi-sweet chocolate
- 3 Tablespoons butter
- 1 Tablespoon light corn syrup
I like chocolate. I also like vanilla. There are also a lot of applications where I like both. Examples: swirl ice cream, marble cake….and cookies. Black & White cookies offer a nice, cake-like consistency with the enjoyment of chocolate and vanilla icing. The cookies are traditionally found in NYC…and now my kitchen.
Preheat your oven to 350°.
Stir together the flour, salt and baking soda in a bowl. In a separate measuring cup, combine the buttermilk and the vanilla. Beat together the butter and sugar until it becomes pale and fluffy. Alternate mixing in the flour and buttermilk mixtures until completely incorporated, starting and ending with the flour mixture.
Pour 1/4 cup batter onto a greased cookie sheet about 2 inches apart. I recommend flattening out the batter slightly to avoid overly puffed cookies. Bake for 15-17 minutes, until the cookies are just golden brown. Transfer to a metal cooling rack and chill for about 5 minutes to cool quickly.
Now let’s make some icing. Start with the vanilla. Combine the powdered sugar, corn starch, water and vanilla in a bowl. I suggest using a clear vanilla here to avoid a brown-ish colored icing.
Now make your chocolate. Melt the chocolate and butter in a bowl and then add in the corn starch. Once the cookies are cooled, flip them over and dust off the bottoms. Spread half of the cookie with the chocolate and the other half with the vanilla glaze. Place the cookies in the refrigerator and allow to set for 20 minutes. …..And enjoy!