Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup boiling water
- 2 cups confectioners' sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- 2 to 4 tablespoons hot water
Special equipment needed:
- Baking sheets
- Parchment paper
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter and granulated sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs, one at a time, then the vanilla.
5. Gradually beat in the flour mixture, alternating with the milk, until just combined.
6. In a small bowl, whisk together the cocoa powder and boiling water until smooth.
7. Stir the cocoa mixture into half of the batter until well combined.
8. Drop tablespoons of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake until the edges are lightly golden, about 12 to 15 minutes.
10. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
11. In a medium bowl, whisk together the confectioners' sugar, corn syrup, vanilla, and enough hot water to make a smooth, thick glaze.
12. Using a small offset spatula or a spoon, spread the glaze over half of each cookie.
13. Let the glaze set for 15 minutes, then spread the remaining glaze over the other half of each cookie.
14. Let the cookies sit at room temperature until the glaze is completely set, about 1 hour.
- Time:
Preparation time: 20 minutes
- Cooking time: 12 to 15 minutes per batch
Temperature:
- Oven temperature: 350°F
Serving size:
- Makes about 24 cookies
Nutritional information:
- Calories per serving: 240
- Total fat: 10g
- Saturated fat: 6g
- Cholesterol: 40mg
- Sodium: 85mg
- Total carbohydrates: 37g
- Dietary fiber: 1g
- Sugars: 26g
- Protein: 2g
Substitutions for ingredients:
- Whole milk can be substituted with any other type of milk or non-dairy milk.
- Light corn syrup can be substituted with honey or agave syrup.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter.
- Use different food coloring to make the glaze in different colors.
- Add 1 teaspoon of peppermint extract to the glaze for a minty flavor.
Tips and tricks:
- Make sure the butter is at room temperature before beating it with the sugar.
- Do not overmix the batter, as it can make the cookies tough.
- Use a small offset spatula or a spoon to spread the glaze evenly over the cookies.
- Let the glaze set completely before stacking the cookies.
Storage instructions:
- Store the cookies in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To refresh the cookies, place them in a 350°F oven for 5 minutes.
Presentation ideas:
- Arrange the cookies on a platter and dust them with powdered sugar.
- Serve the cookies with a cup of hot cocoa or coffee.
Garnishes:
- Sprinkle the cookies with chopped nuts or sprinkles.
Pairings:
- Serve the cookies with a glass of milk or a cup of tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the batter is too thick, add a tablespoon of milk at a time until it reaches the right consistency.
- If the glaze is too thick, add more hot water, a teaspoon at a time, until it is smooth and spreadable.
Food safety advice:
- Make sure all ingredients are fresh and not expired.
- Wash hands and surfaces thoroughly before preparing the recipe.
- Store the cookies in an airtight container to prevent contamination.
Food history:
- Black and white cookies are a classic New York City treat, often found in bakeries and delis.
Flavor profiles:
- The cookies have a sweet and buttery flavor, with a hint of cocoa in the chocolate half.
Serving suggestions:
- Serve the cookies as a dessert or a snack.
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Taste: Sweet, Buttery, Nutty, Chocolatey, Vanilla, Vanilla-Flavored