New York Black And Whites Recipe

Name: New York Black And Whites
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: 3 ½ cups all-purpose flour; ½ teaspoon salt; 1 teaspoon baking soda; 2 cups granulated sugar; 1 cup (2 sticks) unsalted butter, softened; Shortening; 2 large eggs; 1 teaspoon vanilla extract; Light Corn Syrup; Lemon Extract; Sour Cream; Powdered Sugar; Unsweetened Chocolate

Indulge in the legendary New York Black and White cookie! This recipe recreates the oversized, irresistible bakery classic – the one that calls your name from the coffee shop counter. Perfectly crisp edges, a chewy center, and that classic chocolate-vanilla pairing. Which side will you conquer first?

Prep Time 30 mins

Cook Time 180 mins

Calories 305.9 kcal

Protein 4g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for New York Black And Whites

3 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
Shortening
2 large eggs
1 teaspoon vanilla extract
Light Corn Syrup
Lemon Extract
Sour Cream
Powdered Sugar
Unsweetened Chocolate

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How to Make New York Black And Whites

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Divide the dough in half. In one half, stir in the cocoa powder and milk until well incorporated.
Drop rounded tablespoons of each dough onto the prepared baking sheets, leaving some space between each cookie.
Bake for 12-15 minutes, or until edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are completely cool, dip half of each cookie into the chocolate icing and the other half into the vanilla icing. Allow the icing to set completely before serving.