Dessert: United States – New York, Mid-Atlantic United States – Black and White Cookie

Serving Size: 12

Approximate Time

Prep 30 min

Cook 15 min

Additional 1 hr

Total 1 hr 45 min

Ingredients

- 2 cups (240 g) cake flour
- 2 tsp (8 g) baking powder
- 1/4 tsp (1 g) baking soda
- 1/2 tsp (3 g) fine salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (60 ml) vegetable oil
- 1 cup (200 g) granulated sugar
- 2 large eggs, approx. 100 g total
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (120 g) sour cream
- 1/4 cup (60 ml) whole milk
- 3 cups (360 g) confectioners' sugar, sifted (for icings)
- 6 tbsp (90 ml) light corn syrup (for icings)
- 3-4 tbsp (45-60 ml) hot water, divided (for icings)
- 1 tsp (5 ml) vanilla extract (for vanilla icing)
- 2 oz (56 g) semisweet chocolate, finely chopped (for chocolate icing)
- Optional: neutral oil or extra corn syrup, a few drops, to adjust icing gloss

Instructions

Short Description:
A large, cake-like round cookie with a soft, tender crumb topped in the classic New York style with half-smooth vanilla fondant and half-chocolate fondant icing for a bold black-and-white split.

Regional Notes:
This is the New York version: the cookie is intentionally cake-like (not crisp) and finished with a glossy, thick half-chocolate, half-vanilla fondant that meets cleanly in the center. The texture and the poured fondant finish distinguish it from thinner or butter-cookie variations found elsewhere.

1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Whisk together cake flour, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In a large bowl, cream the butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.
4. Add the vegetable oil and mix until incorporated, then beat in the eggs one at a time, scraping the bowl between additions. Mix in 1 tsp (5 ml) vanilla.
5. Mix in the sour cream until smooth. With the mixer on low, add the dry ingredients in two additions, alternating with the milk and mixing just until combined; scrape the bowl. The batter should be thick but spoonable—if too stiff, add a tablespoon of milk.
6. Using a 1/4-cup (60 ml) measuring cup or a large cookie scoop, drop 12 rounded mounds onto the prepared sheets, spacing them 2–3 inches (5–7.5 cm) apart. Gently smooth the tops with a damp spatula to form even rounds.
7. Bake one sheet at a time in the center of the oven for 12–15 minutes, until edges are set and centers spring back lightly. Rotate halfway through for even browning. Do not overbake—cookies should be pale and cake-like.
8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
9. To make the fondant base: in a medium bowl combine 3 cups (360 g) sifted confectioners' sugar and 6 tbsp (90 ml) corn syrup. Add 2 tbsp (30 ml) hot water and whisk until smooth; add more hot water, 1 tsp (5 ml) at a time, until the mixture is a thick but pourable gloss that holds shape on a spoon (about 3–4 tbsp / 45–60 ml total). Stir in 1 tsp (5 ml) vanilla.
10. Divide the fondant base evenly into two bowls (about half in each). Keep one bowl as vanilla fondant. In the second bowl, melt the 2 oz (56 g) semisweet chocolate gently (microwave in 15-second bursts or over a double boiler) and whisk into the second bowl of fondant until smooth and glossy. If the chocolate stiffens the icing, add 1 tsp (5 ml) hot water or a few drops of corn syrup to reach the same spreading consistency as the vanilla.
11. To ice each cookie: place a wire rack over a sheet of parchment to catch drips. Turn a cooled cookie bottom-side down (flat side up) and spoon about 2–3 tbsp (30–45 ml) of vanilla fondant onto one half, using an offset spatula to spread to the center. Immediately spoon the chocolate fondant onto the other half and spread to meet the vanilla in the middle; smooth the seam gently so the two icings touch but do not mix. Wipe the spatula between cookies.
12. Allow icings to set at room temperature, about 30–60 minutes, until firm to the touch. For a shinier finish, a light brush of a few drops of corn syrup thinned with a drop of warm water may be applied once slightly set.
13. Store finished cookies in a single layer or separated by parchment in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week (bring to room temperature before serving).