Description
New York’s classic Black & White Cookies deliver nostalgic bakery charm with Ina Garten’s signature elegance. Pillowy cake-like rounds topped with perfect chocolate and vanilla glazes promise sweet memories of Manhattan street corner delights.
Ingredients
Scale
Main Ingredients:
- 1¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 extra-large egg
- ⅓ cup sour cream
- 5 ounces semisweet chocolate
- 2 cups confectioners’ sugar
Dairy and Fats:
- 14 tablespoons (1¾ sticks) unsalted butter
- 2 to 3 tablespoons heavy cream
- 2 tablespoons light corn syrup
Seasonings and Enhancers:
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon instant coffee granules
- ½ teaspoon pure vanilla extract
Instructions
- Heat the oven to 180°C / 350°F and position two racks evenly inside for consistent baking.
- In an electric mixer with paddle attachment, cream butter and sugar at medium-high speed until the mixture becomes pale and voluminous, approximately 2-3 minutes.
- Reduce mixer speed and incorporate egg and vanilla extract, ensuring thorough mixing and scraping down the bowl’s sides.
- Sift flour, baking powder, baking soda, and salt into a separate mixing bowl to eliminate potential lumps and ensure even distribution.
- Gradually fold dry ingredients and sour cream into butter mixture, alternating in thirds and mixing on low speed until just combined.
- Line baking sheets with parchment paper and use a 5.5cm / 2¼-inch ice cream scoop to portion dough, placing 5 level scoops per sheet with 5cm / 2 inches spacing.
- Bake cookies for 10 minutes, then rotate pans and switch racks to ensure uniform browning.
- Continue baking for an additional 6-8 minutes until edges turn light golden brown.
- Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- Create chocolate glaze by microwaving butter, chocolate, and coffee granules in 30-second intervals, stirring between each until smooth.
- Turn cooled cookies flat-side up and spoon chocolate glaze over half, creating a straight line down the center.
- Prepare vanilla glaze by whisking sifted confectioners’ sugar, corn syrup, vanilla extract, and cream until smooth and pourable.
- Drizzle vanilla glaze over unglazed cookie half, smoothing with a spatula if needed.
- Let both glazes set for 30 minutes before serving to allow proper hardening.
Notes
- Chill the dough for at least 30 minutes before baking to help cookies maintain their shape and develop richer flavors.
- Measure dry ingredients precisely using the spoon-and-level method to ensure consistent texture and perfect cookie results.
- Space cookies about 2 inches apart on the baking sheet to prevent them from spreading into each other during baking.
- Line baking sheets with parchment paper or silicone mats for easier cleanup and more even browning.
- Check cookies a minute before the recommended baking time to avoid overcooking and ensure a soft, chewy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (94g)
- Calories: 333
- Sugar: 38g
- Sodium: 210mg
- Fat: 9.6g
- Saturated Fat: 5.7g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 3.7g
- Cholesterol: 29mg