American · Dessert
Black and white cookies
Large cake-like American cookies from New York bakeries, split down the center with half vanilla fondant and half chocolate fondant icing, featuring a soft cakey crumb and firm sugar glaze.
$2
25 minsPrep
14 minsCook
39 minsTotal
MediumLevel
Nutrition per serving
410Calories
6.1gProtein
9.8gFat
78.4gCarbs
58.9gSugar
1.2gFiber
310mgSodium
53mgChol
5.6gSat Fat
140mgPotassium
70mgCalcium
1.6mgIron
0.2mcgVitamin B12
0mgVitamin C
Goes well with
Brooklyn Lager
local
Milk
international
vegetarian
gluten-free-adaptable
low-cholesterol
sweet-spot
Instructions
1
Prep
Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment paper.
2
Cream the softened butter and sugar together in a small bowl with a spatula until pale and fluffy, about 1-2 minutes.
3
Beat in the egg, whole milk, and vanilla extract until smooth with no egg streaks remaining.
4
Sift the flour, baking powder, and salt over the wet mixture and fold gently until a smooth batter with no dry flour forms.
5
Bake the batter as one mound on the lined sheet at 350°F (175°C) for 12-14 minutes until the top springs back when pressed and edges turn light golden.
6
Cool the cookie on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely for 30 minutes until fully firm.
7
Stir the powdered sugar with water for the vanilla icing in a small bowl until a thick, spreadable paste forms.
8
In a second small bowl, stir the cocoa powder with water for the chocolate icing until smooth and thick with no lumps.
9
Spread the vanilla icing over one half of the flat cookie top with a small offset spatula, then spread the chocolate icing over the remaining half.
10
Set the iced cookie uncovered at room temperature for 15 minutes until both icings look matte and firm rather than glossy.
11
Store the cookie in an airtight container at room temperature for up to 3 days.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1/2 cup60g all-purpose flour
- 2 tbsp28g butter, softened
- 4 tbsp50g sugar
- 22 small eggs, beaten (about 25g)
- 2 tbsp30ml whole milk
- 1/2 tsp1/2 tsp vanilla extract
- 1/4 tsp1/4 tsp baking powder
- 2 pinch2 pinch salt
- 2/3 cup80g powdered sugar
- 4 tsp20ml water, for the vanilla icing
- 2 tsp10g cocoa powder
- 2 tsp10ml water, for the chocolate icing
