New York Black and Whites
Indulge in the iconic charm of New York Black and Whites, the classic deli-style cookies that perfectly balance soft, cake-like texture with a glossy two-tone glaze. These oversized treats feature a tender vanilla base, made rich and fluffy with a touch of buttermilk, and are finished with a striking duo of glazes—velvety white vanilla icing on one side and silky bittersweet chocolate on the other. Each bite offers a delightful contrast of flavors and textures that embodies New York’s sweet culinary tradition. Ready in just over 30 minutes, these cookies are an impressive dessert or snack for any occasion, whether you’re recreating your favorite bakery classics or adding a signature element to a dinner party. Serve with a hot cup of coffee or tea for the ultimate East Coast treat.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 1 cup Granulated sugar
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 2 cups Confectioners' sugar (for white glaze)
- 2 tablespoons Water (for white glaze)
- 1 teaspoon Vanilla extract (for white glaze)
- 4 ounces Bittersweet chocolate chips
- 2 tablespoons Heavy cream (for chocolate glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, using an electric mixer, cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
Drop about 2 tablespoons of batter per cookie onto the prepared baking sheets, spacing them 2 inches apart. Use the back of a spoon to gently smooth them into a roughly round shape.
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers pass a toothpick test. Allow the cookies to cool completely on a wire rack.
To make the white glaze, whisk together the confectioners' sugar, water, and vanilla extract in a small bowl until smooth.
To make the chocolate glaze, melt the bittersweet chocolate chips with the heavy cream in the microwave or over a double boiler. Stir until smooth and glossy.
Flip the cooled cookies so their flat sides face up. Use a small offset spatula to spread white glaze over one half of each cookie and chocolate glaze over the other half.
Allow the glazes to set at room temperature for about 30 minutes before serving. Store in an airtight container for up to 3 days.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 162 mg | 7% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 43.2 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
