When in New York City, I always treat myself to a black and white cookie. These cookies are huge, probably about 5 inches wide, and coated with vanilla and chocolate frosting. When you bite into it, it's soft and almost cake-like and oh so good. I've always wanted to try baking them but was never satisfied with the recipe's that I found had listed for ingredients, especially the lemon extract. In a black and white cookie??? Ew, gross. The cookies I buy in New York don't have a hint of lemon in them so I've passed over many recipes until I found one in Cook's Country Magazine (February/March 2012) issue. Yay, no lemon extract listed in the ingredients! Plus it didn't look very complicated. Remember I like E-A-S-Y stuff.
Since I'm tawkin' about New York, I thought I'd share some photos from a vacation last year. There's only a few so don't worry, you won't fall asleep (I hope).
|Entrance to the New York Public Library|
The music on the party boat was so loud that jet skiers and other people around us danced on their watercraft. We musta' looked so cool that they just had to join us. lol
|Flat Iron Building, one of my favorite buildings.|
And finally, my favorite place to hang out, Greenwich Village. There's just something about the place that I love. Maybe because it just feels so laid-back. Last time I was there, I was sitting in a coffee shop and ended up having a great conversation with a lesbian woman and her daughter. People are just so friendly, contrary to what everyone else thinks of New Yorkers. The city is just like no other.
Ok, now to the recipe. Looking at my vacation photos wasn't so bad was it?
1-3/4 cup (8 -3/4 ounces) all-purpose flour
1/2 teaspoon baking powder
1/3 teaspoon baking soda
1/8 teaspoon salt
10 tablespoons unsalted butter, softened
1 cup (7 ounces) granulated sugar
1 large egg
2 teaspoons vanilla extract
1/3 cup sour cream
5 cups (20 ounces confectioner's sugar, sifted (whoops, I forgot to sift it!)
7 tablespoons whole milk
2 tablespoons corn syrup (I didn't have any corn syrup so I used agave syrup)
1 teaspoon vanilla extract
1/2 teaspoon salt
3 tablespoons Dutch-processed cocoa powder, sifted (I didn't sift this either, geez I'm a bad baker!)
For the cookies:
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
Line 2 baking sheets with parchment paper. Combine flour, baking powder, baking soda, and salt in a bowl.
Using a stand mixer (I used my handy dandy handheld mixer) fitted with a paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 2 minutes. Add egg and vanilla and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of sour cream, scraping down the bowl as needed. Give dough final stir by hand.
Using greased 1/4- cup measure, drop cookie dough 3 inches apart onto prepared baking sheets. Whoops, I didn't read this part of the recipe but no big deal, I just scooped out the dough with a little spatula.
Bake until edges are lightly browned, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to a wire rack to cool completely, about 1 hour.
For the glaze:
The recipe says to whisk the sugar, I used my mixer instead because as you combine the mixture it's a bit THICK. So mix 6 tablespoons of milk, corn syrup, vanilla, and salt together in a bowl until smooth. Transfer 1 cup glaze to a small bowl; reserve. Mix cocoa and remaining 1 tablespoon milk into remaining glaze until combined.
Note: The glaze was a bit too thick so I added a tiny bit more milk (about a teaspoon) until it was easier to manage.
Working with one cookie at a time, spread 1 tablespoon vanilla glaze over half of UNDERSIDE of cookie (the flat part). Refrigerate until glaze is set, about 15 minutes. It was cold in my kitchen so I didn't bother refrigerating the glazed cookies.
Cover other half of cookies with 1 tablespoon of chocolate glaze and let cookies sit at room temperature until glaze is firm, at least an hour. Serve. Cookies can be stored at room temperature for up to 2 days.
Enjoy the cookies!!!