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BLACK AND WHITE COOKIES INSPIRED BY SEINFELD

Name: Black and White Cookies inspired by Seinfeld
Cook time: 6000 s
Total time: 6000 s
Yield: 6-8 servings
Ingredients: For the Vanilla Fondant Icing; 200 g confectioners sugar, sifted; 1 tsp vanilla extract; 30 g light corn syrup; As needed water; For the Chocolate Fondant Icing; 200 g confectioners sugar, sifted; 1/2 tsp vanilla extract; 35 g light corn syrup; 30 g black onyx cocoa powder; As needed water; For the Black and White Cookie; 125 g all purpose flour; 125 g cake flour; 1/2 tsp baking soda; 3/4 tsp baking powder; 1 tsp kosher salt; 60 g sour cream; 60 g whole milk; 1/2 tsp lemon extract; 1 tsp vanilla extract; 30 g honey; 113 g (1 stick) unsalted butter, softened; 130 g brown sugar; 2 eggs, room temperature; Reserved vanilla icing; Reserved chocolate icing

cook:

1 h 40 min

1,412,095 views Black and White Cookies are one of the few signature confections of New York City. While available at most bodegas, delis, or bakeries in New York, now you can try them yourself from the comfort of your own kitchen. Try the chocolate or vanilla side first, or just dive in straight down the middle like we do!

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INGREDIENTS

For the Vanilla Fondant Icing

200 g confectioners sugar, sifted

1 tsp vanilla extract

30 g light corn syrup

As needed water

For the Chocolate Fondant Icing

200 g confectioners sugar, sifted

½ tsp vanilla extract

35 g light corn syrup

30 g black onyx cocoa powder

As needed water

For the Black and White Cookie

125 g all purpose flour

125 g cake flour

½ tsp baking soda

¾ tsp baking powder

1 tsp kosher salt

60 g sour cream

60 g whole milk

½ tsp lemon extract

1 tsp vanilla extract

30 g honey

113 g (1 stick) unsalted butter, softened

130 g brown sugar

2 eggs, room temperature

Reserved vanilla icing

Reserved chocolate icing

DIRECTIONS

For the Vanilla Fondant Icing

Combine the sugar, vanilla, and corn syrup in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.

200 g confectioners sugar, sifted

1 tsp vanilla extract

30 g light corn syrup

As needed water

Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.

For the Chocolate Fondant Icing

Combine the sugar, vanilla, corn syrup, and cocoa powder in a medium bowl. Add just enough water to make a thick but pourable icing. Whisk well until the icing is smooth.

200 g confectioners sugar, sifted

½ tsp vanilla extract

35 g light corn syrup

30 g black onyx cocoa powder

As needed water

Place a layer of plastic wrap directly on the surface of the icing to prevent it from drying out. Reserve until ready to use.

For the Black and White Cookie

Preheat the oven to 350 °F. Prepare two sheet trays with silicone baking mats.

Sift together the flours, baking soda, baking powder, and salt into a bowl.

125 g all purpose flour

125 g cake flour

½ tsp baking soda

¾ tsp baking powder

1 tsp kosher salt

In a separate bowl, combine the sour cream, milk, lemon extract, vanilla extract, and honey. Whisk well to combine.

60 g sour cream

60 g whole milk

½ tsp lemon extract

1 tsp vanilla extract

30 g honey

In the bowl of a stand mixer, combine the butter and sugar. Using a paddle attachment, cream the mixture together until well combined, light, and fluffy, about 4-5 minutes.

113 g (1 stick) unsalted butter, softened

130 g brown sugar

Add one egg and mix until incorporated. Add the other egg and once again, mix until well combined. Scrape down the sides of the bowl.

2 eggs, room temperature

Alternate adding about ⅓ of the dry ingredients and wet ingredients, mixing well in between additions.

Using a 4 oz ice cream scoop, add the batter to the prepared baking sheets. Make sure to leave 2 inches of space between each mound of batter.

Bake for 12-15 minutes or until fully baked and lightly golden brown.

Remove the cookies from the oven and allow them to cool on the sheet tray until completely cooled, about 30 minutes.

10.

Using a long offset spatula, add icing to one side of the cookies with the vanilla icing. Allow the icing to set, about 30 minutes. Make sure to ice the flat-side of each cookie.

Reserved vanilla icing

11.

Using another offset spatula, ice the remaining half of the cookies with the chocolate icing. Allow the cookies to set completely, about 1-2 hours.

Reserved chocolate icing

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