Stacey Adimando

Black and White Cookies

Preparation info
  • Makes:

    2 Dozen

    Cookies
    • Difficulty

      Easy

Appears in
The Cookiepedia: Mixing Baking, and Reinventing the Classics
The Cookiepedia

By Stacey Adimando

Published 2011

  • About

Sometimes you can’t decide if you’re in a chocolate or a vanilla mood. Luckily for me, you can hardly pass a bakery or lunch shop in New York City without running into a stack of giant black and white cookies. The cookie part is cakey and moist, and when the chocolate and vanilla frosting hardens, the texture is perfection.

Ingredients

  • 4 cups cake flour
  • ½ teaspoon baking powder
  • ½ teaspoon

Method

  1. Grease a few cookie sheets and set them aside. Sift the flour, baking powder, and salt into a medium bowl and leave it to hang out with the buttered sheets.
  2. Start beating the butter on medium speed for a minute or two, until it’s completely smooth. With the mixer on low speed, add the sugar in a slow stream. Cream the butter and sugar on medium-high speed for s