Black and White Cookies

By DreiFromBK

This enormous New York City deli favorite begins with a cakelike “cookie” bottom. Our glaze needed milk for flavor but required the addition of just enough corn syrup to make it thick enough to rest on top of the cookies instead of sinking in and disappearing.

Ingredients

• 12 12 cookies
• Twelve cookies doesn’t sound like much, but these cookies are huge. You’ll get neater cookies if you spread on the vanilla glaze first. This recipe provides a little extra glaze, just in case.
• Cookies
• 1 3/4 1 3/4 3/4 cups (8 3/4 oz) all-purpose flour
• 1/2 1/2 1/2 tsp baking powder
• 1/4 1/4 1/4 tsp baking soda
• 1/8 1/8 1/8 tsp salt
• 10 10 10 Tbsp unsalted butter, softened
• 1 1 1 cup (7 oz) sugar
• 1 1 1 large egg
• 2 2 2 tsp vanilla
• 1/3 1/3 1/3 cup sour cream
• Glaze
• 5 5 5 cups (20 oz) powdered sugar, sifted
• 7 7 7 Tbsp whole milk (divided)
• 2 2 2 Tbsp corn syrup
• 1 1 1 tsp vanilla
• 1/2 1/2 1/2 tsp salt
• 3 3 3 Tbsp dutch processed cocoa powder, sifted

Details

Adapted from cookscountry.com

Preparation

Step 1

Preheat oven to 350°F. Adjust racks to upper middle and lower middle. Line two baking sheets with parchment. Combine flour, baking powder, baking soda, and salt in a bowl. Set aside

Using a stand mixer with a paddle (I used my hand mixer :D), beat butter and sugar on medium-high until pale and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined. Reduce the speed to low, add the flour in 3 additions alternating with 2 additions of sour cream, scraping down the bowl as needed. Give the dough a final stir by hand.

Using a greased 1/4 cup measure, drop cookie dough 3 inches apart on the prepared cookie sheets. I got 4 to a sheet, they spread quite a bit. Bake until the edges are lightly brown, 15 to 18 minutes, switching and rotating the sheets halfway through baking (I did one sheet at a time). Let the cookies cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely, 1 hour. Make the glaze.

Whisk sugar, 6 Tbsp milk, corn syrup, vanilla and salt together in a bowl until smooth.(I had to add a bit more milk because my glaze was too thick). Transfer 1 cup of glaze to a small bowl and reserve. Whisk cocoa and the remaining 1Tbsp of milk into the remaining glaze until combined. Working 1 cookie at a time, spread 1 Tbsp of vanilla glaze over half of the underside of a cookie (the flat side) with an offset spatula. Refrigerate until the glaze is set, about 15 minutes. Cover the other half of the cookies with 1 Tbsp of chocolate glaze and let the cookies sit at room temperature until the glaze is firm, about 1 hour. The cookies can be stored at room temperature for up to 2 days.