The first experience I ever had with a black and white cookie was on the 90’s classic Tv-show, Seinfeld. On one of the episodes, Jerry and Elaine stop by a bakery to pick up a chocolate babka cake, for a dinner party(btw cinnamon really is better). Jerry buys a black and white cookie, and describes the art of eating one. “you want to get some chocolate and some vanilla in every bite”. He kept telling Elaine to “look to the cookie”, which if you’ve ever seen the show, you’ll know it became a classic line.
It was not until a few years ago, that I was finally able to try a black and white cookie. It was well worth the wait! I spotted one, while I was in New York (They are an iconic NY cookie) at a gourmet deli. I was instantly reminded of the Seinfeld episode and knew I had to try one. The cookie had more of the consistency of a whoopee pie, rather than a cookie. The airy and cakey texture pairs perfectly with the dual glazed icings. It was not an overly sweet cookie, which I found surprising, given the amount of frosting it had.
Black and Whites are rarely seen outside of New York. Why is that, exactly? They originated there in Utica, supposedly by the famous Hemstrought’s Bakery. Although they recently closed their doors, their cookies can still be found in some New York grocery stores. Personally, I believe they are an underrated cookie that deserves much more attention. Of course, they have become classic New York cuisine, but I think they should found in other places than New York. The black & white is such an inviting cookie with such classic flavors, it’s surprising they have really taken off yet.
For those of you who do not live in NY, try this amazing recipe. If baked correctly, you will see what all the fuss is about. Frosting them is the hardest part of making these cookies. Don’t worry if they don’t look perfect because they are not supposed to be! Have fun!!
Preheat oven to 375 degrees.
Combine flour, baking soda, salt. Set aside
In a small bowl or cup, Whisk together vanilla and buttermilk. Set aside.
In another bowl, combine sugar and butter for about 2 minutes. Mix in egg.
Alternate flour mixture and Buttermilk mixture. Mix well.
Drop spoonfuls onto a greased cookie sheet, or a whoopee pie pan (like I used).
Bake for 6-8 minutes, or until lightly golden.
Allow cool on pan for 5 minutes, then move the cookies to a cooling rack.
Meanwhile, combine confectioners sugar, corn syrup, vanilla, and lemon juice.
Divide into two separate bowls, and add cocoa powder to one, and stir until smooth.
Frost one-half of each cookie with the white frosting, and the other half with the
Allow glaze to harden before serving