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BLACK AND WHITE COOKIES INSPIRED BY SEINFELD

cook:

1 h 40 min

Picture for Black and White Cookies inspired by Seinfeld

1,405,848 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

For the Vanilla Fondant Icing

confectioners sugar, sifted

200 g confectioners sugar, sifted

vanilla extract

1 tsp vanilla extract

light corn syrup

30 g light corn syrup

As needed water

As needed water

For the Chocolate Fondant Icing

For the Chocolate Fondant Icing

confectioners sugar, sifted

200 g confectioners sugar, sifted

vanilla extract

½ tsp vanilla extract

light corn syrup

35 g light corn syrup

black onyx cocoa powder

30 g black onyx cocoa powder

As needed water

As needed water

For the Black and White Cookie

For the Black and White Cookie

all purpose flour

125 g all purpose flour

cake flour

125 g cake flour

baking soda

½ tsp baking soda

baking powder

¾ tsp baking powder

kosher salt

1 tsp kosher salt

sour cream

60 g sour cream

whole milk

60 g whole milk

lemon extract

½ tsp lemon extract

vanilla extract

1 tsp vanilla extract

honey

30 g honey

(1 stick) unsalted butter, softened

113 g (1 stick) unsalted butter, softened

brown sugar

130 g brown sugar

eggs, room temperature

2 eggs, room temperature

Reserved vanilla icing

Reserved vanilla icing

Reserved chocolate icing

Reserved chocolate icing

DIRECTIONS

1.

For the Vanilla Fondant Icing

1.

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.

confectioners sugar, sifted

200 g confectioners sugar, sifted

vanilla extract

1 tsp vanilla extract

light corn syrup

30 g light corn syrup

As needed water

As needed water

2.

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

3.

For the Chocolate Fondant Icing

1.

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.

confectioners sugar, sifted

200 g confectioners sugar, sifted

vanilla extract

½ tsp vanilla extract

light corn syrup

35 g light corn syrup

black onyx cocoa powder

30 g black onyx cocoa powder

As needed water

As needed water

2.

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

3.

For the Black and White Cookie

1.

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

2.

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

all purpose flour

125 g all purpose flour

cake flour

125 g cake flour

baking soda

½ tsp baking soda

baking powder

¾ tsp baking powder

kosher salt

1 tsp kosher salt

3.

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

sour cream

60 g sour cream

whole milk

60 g whole milk

lemon extract

½ tsp lemon extract

vanilla extract

1 tsp vanilla extract

honey

30 g honey

4.

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.

(1 stick) unsalted butter, softened

113 g (1 stick) unsalted butter, softened

brown sugar

130 g brown sugar

5.

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.

eggs, room temperature

2 eggs, room temperature

6.

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

7.

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.

8.

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

9.

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

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

Reserved chocolate icing

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