Black & Whites

I don't remember when I tried my first Black and White cookie, but I know that they now rank solidly in my top five all-time favorite cookies. All-time is big. It's like making it to the top 10 on American Idol or to the all-star team of whatever sport you're good at.

Black & White cookies can be found in almost every bodega and bakery in the city. The commercially made versions are tightly wrapped in cellophane and slightly smaller than the size of a salad plate. I'm not exaggerating when I say they are huge. These cookies are perfect for sharing because they are so big you would feel like a glutton if you ate a whole one. And you'd be on a sugar high for days. Store bought Black & Whites are iced with a layer of smooth white icing on one half and chocolate fondant on the opposite side. Which side to eat first if a hotly debated topic. My advice is to go with your gut instinct and you can't go wrong.

I found this recipe in one of my go-to cookie books, Got Milk? The Cookie Book by Peggy Cullen. I think it's a winner. Try making mini Black & Whites by simply reducing the amount of batter you spoon onto the baking sheets. You'll have more to ice, but the small cookies will look great if you're making a variety of cookies for a dessert platter.

This cookie requires a trip to the store to pick up a few things you probably don't have in your pantry.

1. Parchment Paper (a must here to keep the cookies from spreading too much or sticking to the baking sheets).

2. Cake flour (usually comes in a box). Do not buy self-rising cake flour.

3. Whole milk and bittersweet chocolate. I used a bar of Ghiradelli bittersweet chocolate.

Ready, set, bake!

Black & Whites

1 stick softened, unsalted butter
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, room temperature
2 large egg yolks, room temperature
1 teaspoon milk
1 cup plus 2 tablespoons cake flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

Icing

2 ounces bittersweet chocolate
2 3/4 cups confectioners' sugar
5 tablespoons boiling water
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper.

In a small bowl, sift the cake flour, all-purpose flour, baking powder and salt. Whisk to combine. Set aside.

In a mixer fitted with paddle attachment or in a medium bowl with a hand-held mixer, beat butter, sugar, and vanilla until light and fluffy. Scrape bowl using a rubber spatula. Beat in the eggs and egg yolks one at a time. Scrape down the sides of the bowl again with spatula. Add the milk.

On low speed, add the dry ingredients and mix until just combined. Scrape down the sides of the bowl with spatula and mix again for just a few seconds.

Scoop the batter onto prepared baking sheets using an ice cream scoop, leveling it off across the top before dropping onto sheets about 2 1/2 inches apart. Do not crowd the mounds of batter on the sheets. Bake one tray at a time for 15 minutes, or until the centers spring back lightly when touched. Do not allow cookies to brown.

Let sit for five minutes and then transfer to wire racks to cool completely. Do not overbake.

Icing Instructions

Melt the chocolate in a double boiler or in the microware, being careful not to burn or allow any water to come in contact with the chocolate or it will seize.

In a medium bowl, use a whisk to combine confectioners' sugar and boiling water. Add the vanilla. The consistency should be slightly runny, but thick enough to spread. Add more water to thin if necessary or more sugar to thicken it. Using an offset spatula or butter knife, spread half of the flat side of each cookie with icing.

When all cookies are iced with white frosting, add melted chocolate to the remaining icing and thin with additional hot water if necessary (it's okay to add hot water to chocolate). Spread chocolate icing on remaining half of each cookie. You may need to add hot water a few times to keep chocolate icing from becoming to thick.

The cookies are best the day they are made. You can store them un-iced, refrigerated in an airtight container overnight, or freeze them for up to two weeks before icing.