Description
Ina Garten’s classic black & white cookies blend New York bakery nostalgia with homemade comfort. Delicate cake-like bases topped with smooth chocolate and vanilla glazes create sweet memories for cookie enthusiasts seeking an authentic taste of Manhattan.
Ingredients
Scale
- 14 tbsps (1¾ sticks) unsalted butter
- 1 extra-large egg
- 1 cup granulated sugar
- 1¾ cups all-purpose flour
- 5 oz semisweet chocolate
- 2 cups confectioners’ sugar
- ⅓ cup sour cream
- 2 to 3 tbsps heavy cream
- 2 tbsps light corn syrup
- 2 tsps pure vanilla extract
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- ½ tsp instant coffee granules
- ½ tsp pure vanilla extract
Instructions
- Preparation: Preheat oven to 180°C / 350°F with two racks positioned evenly for consistent heat distribution.
- Creaming: Utilize an electric mixer with paddle attachment to blend butter and sugar until the mixture transforms into a pale, fluffy consistency, approximately 2-3 minutes.
- Liquid Integration: Introduce egg and vanilla extract into the creamed mixture, mixing thoroughly and ensuring all ingredients are well incorporated.
- Dry Ingredient Combination: Meticulously sift flour, baking powder, baking soda, and salt to eliminate potential lumps and guarantee even distribution.
- Batter Formation: Gradually fold dry ingredients and sour cream into the butter mixture, alternating in thirds and mixing on low speed until just combined.
- Cookie Shaping: Cover baking sheets with parchment paper and portion dough using a 5.5cm / 2¼-inch ice cream scoop, placing 5 level scoops per sheet with 5cm / 2 inches spacing between each.
- Baking Process: Place cookies in the oven, rotating pans and switching rack positions midway through cooking to ensure uniform browning. Bake until edges turn light golden brown, approximately 16-18 minutes total.
- Cooling Stage: Rest cookies on baking sheets for 5 minutes, then transfer to a wire rack for complete cooling.
- Chocolate Glaze Preparation: Melt butter, chocolate, and coffee granules in the microwave using 30-second intervals, stirring between each until achieving a smooth consistency.
- Glazing Technique: Flip cooled cookies flat-side up and apply chocolate glaze to one half, creating a precise center line. Prepare vanilla glaze by whisking confectioners’ sugar, corn syrup, vanilla extract, and cream until smooth and pourable.
- Final Decoration: Drizzle vanilla glaze over the unglazed cookie half, smoothing with a spatula if necessary. Allow both glazes to set for 30 minutes before serving to ensure proper hardening.
Notes
- Measure Precisely: Use exact ingredient measurements to guarantee the signature soft, cake-like texture of classic Black & White Cookies.
- Scoop Consistently: Employ an ice cream scoop for uniform cookie size, ensuring even baking and professional-looking results.
- Rotate Strategically: Midway through baking, rotate and swap baking sheets to prevent uneven browning and achieve golden perfection.
- Glaze with Care: Allow cookies to cool completely before glazing, and let glazes set thoroughly for clean, distinct chocolate and vanilla halves.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg