Black and White Cookies

Ngoc and tried this recipe out on a Friday evening a few weeks ago. New York style Black and White cookies are supposed to have a lemony cake-ness to the underlying cookie, according to Ngoc's Baking Illustrated (Bible). However, I posit that this recipe works with ANY cookie...chocolate chip, white chocolate chip chocolate cookie, even gingerbread if you care for that! The takeaway from this is the frosting, which is made with a small amount of corn syrup. Corn syrup makes for an awesomely spreadable consistency. The recipe goes something like:

Black and White Cookies

15-18 Large sized cookies of your choosing
2 oz. Unsweetened Chocolate
1.5 cups Powdered Confectioners Sugar
1/4 cup Corn Syrup
1 tsp Vanilla extract

Start by melting the chocolate. This is best done in a metal bowl suspended over boiling water. The steam heats the bowl enough to melt the chocolate without burning it. When melted remove from heat, or turn down heat so that water is barely simmering.

Mix together powdered sugar, corn syrup, and vanilla until a smooth even consistency is achieved. Pour off half of this mixture into melted chocolate.

Using a baking spatula, gently glaze the white frosting onto one half of a cookie. Quickly glaze the chocolate frosting onto the other half. You will get the hang of this as you go along! An easy method is to glaze on a generous amount of frosting, turn the cookie so that the frosting drips off of one side, and then a few seconds later trim the excess frosting off the edge of the cookie using the edge of the baking spatula.

If at any time the frosting reserves start to dry up, add in a teaspoon of warm water and stir until smooth consistency returns.