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Classic Black and White Cookies
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5 from 4 votes

Classic NYC Black & White Cookies

Jerry Seinfeld would totally approve of this Classic NYC Black & White Cookies recipe which also happens to be gluten free but you would never know it because they are completely delicious.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 42 cookies
Calories 180kcal

Ingredients

For the cookies

For the black and white icing

Instructions

For the cookies

  • Preheat oven to 375°F. Line three baking sheets with parchment paper or silicone baking mats. (I prefer using half sheet pans because they have a raised edge and the cookies won't slide off.)
  • Whisk together the flour, baking powder and salt in a large bowl. Set aside.
  • In a large bowl, beat the butter until creamy with an electric mixer. Gradually add the sugar with the mixer on low, then turn up to medium and beat for 3 minutes. Add eggs and vanilla. Beat until combined. Alternate adding the flour mixture and the milk with mixer on low. Then turn it up to medium and beat about 30 seconds. Stir with a rubber spatula to make everything is completely combined.
  • Use a small cookie scoop (#30) to measure cookie dough and place on prepared cookie sheets about 2 inches apart. (I fit about 12 cookies per sheet.) Use wet fingers to gently press cookies into a circle. Bake for 14-17 minutes or until the edges are light golden brown. Let cool.

For the black and white icing

  • Microwave the chocolate in microwave safe bowl on high for 30 seconds. Stir until smooth. Microwave another 10-15 seconds if needed, but be careful not to overheat the chocolate or it will get dried out. Set aside.
  • Place the water and corn syrup in a medium saucepan over medium heat. Bring it to a boil. Remove from the heat and whisk in the powdered sugar and vanilla extract. Transfer ¾ cup of the icing to the bowl with the melted chocolate. Whisk until combined.
  • Spread the white icing over the bottom of each cookie. Let them set. This should take about an hour. Make sure it's completely dry before you proceed, then spread half of the cookie with the chocolate icing. Let the chocolate icing set for several hours. Once set, serve or store covered at room temperature for up to 5 days.

Nutrition

Calories: 180kcal | Carbohydrates: 32g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 88mg | Potassium: 34mg | Fiber: 1g | Sugar: 23g | Vitamin A: 157IU | Calcium: 23mg | Iron: 1mg