NYC Black & White Cookies


It’s black, it’s white, it’s the best cookie ever! I have tried many recipes that claim to be the “perfect” recipe for NYC’s famous Black & White Cookie. They have all been very disappointing. So taking batter into my own hands, I have come up with what I believe to be the perfect recipe. So if you can’t get to a NYC bakery or you can’t decide between chocolate or vanilla, or whether you are in the mood for cake or a cookie, don’t stress, just make these. They are cake like, but the size of a cookie with a hint of orange and lemon and covered in chocolate and vanilla frosting. They also go well with this Michael Jackson video.


  • 1 cup buttermilk
  • ½ cup canola oil
  • 1 ¼ cups sugar
  • ½ tsp grated lemon zest
  • 1 ½ tsp vanilla extract
  • ¼ tsp orange extract
  • 2 ½ cups unbleached all-purpose flour
  • ¼ cup cornstarch
  • 1 ¼ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt


Preheat oven to 350 degrees.

In a medium bowl, combine buttermilk, oil, sugar, lemon zest, vanilla, and orange extract. Whisk until smooth.

In a large bowl, combine flour, cornstarch, baking powder, baking soda, and salt. Whisk well to combine. Make a well in the middle of the flour mixture and pour in the liquid mixture. Using a rubber spatula, fold the flour mixture into the liquid. Continue stirring until all the flour is combined and a thick batter has formed.

Using a cookie scoop drop by rounded tablespoons onto lined baking sheets (use Silpat or parchment paper). Cookies will spread so leave roughly 3 inches between each scoop.


Bake for 15-17 minutes. A toothpick inserted in the middle should come out clean and edges will be slightly golden.

Let cookies cool on the baking sheet for 2 minutes and then remove to a wire rack, placing them upside down. You will be frosting the flat bottoms of the cookies.

I left one cookie right-side up to show what they look like right out of the oven.


  • 4 cups powdered sugar
  • ½ cup boiling water
  • 1 to 2 drops of vanilla extract
  • 2/3 cup semisweet chocolate chips
  • ½ tsp corn syrup

In a medium bowl, measure out the powdered sugar. Add 1/4 cup of the boiling water and whisk vigorously. If the mixture is still thick, add more water a Tbsp at a time. Add a drop or two of vanilla extract and whisk again. You are looking to achieve a spreadable smooth glossy icing, but you do not want it too runny.

Using the vanilla icing, frost half of the bottom of each cookie. Let icing set for about 15 minutes. You should have about a 1/2 cup of icing left over.

To make the chocolate frosting, melt the chocolate chips in a small bowl in the microwave. Be careful not to burn them. I heated them for 1 minute and then stirred and then did another 30 seconds and stirred again and they were good and melted, but microwaves vary.

Add the melted chocolate and 1/2 tsp of corn syrup to the left over vanilla icing. Stir to combine. Reheat the water you have left and add a little at a time to the chocolate mixture until it thins out enough to spread and it gets smooth and shiny.

Frost the other halves of the cookies. Let icing set and then enjoy!



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