Last week, I was feeling bakey and wanted to try something new so I decided to try making black & white cookies.
A black & white cookie is actually made with a cake-like batter, so the cookie itself is very soft. The batter bakes like a cookie, and the bottom half is frosted with black and white frosting that hardens a bit. They’re much more popular in New England than the west coast, where I’m from originally. I’d never even had one until I moved over here. From what I understand, they’re typically found in New York delis and were originally made out of the leftover cake batter in bakeries. I’ve heard them referred to as black & white cookies, moon cookies, and half-moon cookies.
I followed this recipe, but with the changes that were suggested in the second comment on the recipe page. It was really easy and I have no complaints, though I did end up with a much lighter chocolate than I’m used to, which made the cookie a lot sweeter.
I expected the batter to look like cake, but it kind of looked and smelled like pancake batter. After I baked them but before I frosted them, they even looked like pancakes:
Frosting them turned out to be much more difficult than I expected. I didn’t have as big a brush as I should have had, so it took a really long time. The chocolate frosting was made out of powdered sugar, water, and bittersweet chocolate. The white frosting was just powdered sugar and water. I applied the white frosting first and it dried up quickly, so I had to keep mixing in water to keep it spreadable. The batter made so many cookies, I was running out of places to put them! I ended up stacking them this way:
…which worked out really well. I read a comment on the recipe page that suggested letting the white frosting dry before applying the black, so I let them sit for a while but it was crazy because I had to fight with my roommate’s cats the whole time. They are so crazy, they’ve eaten plastic that was left out on the counter, so I know they’d eat the cookies if I didn’t pay attention.
I had a bit more trouble brushing on the chocolate frosting. It was coming out weird, like it was chunky or something. I started dipping my brush in water after a few strokes and it came out much smoother. You can see the difference the water made in this picture:
Thinking back on it, I still can’t believe the amount of time I spent brushing the frosting on these cookies. I’d like to make them again sometime, but I will definitely need a bigger brush. As for the taste – I’m not a huge fan of extremely sweet things (which may be surprising given my love for cake decorating and all that jazz), but I thought they were good. They’d definitely be better with a darker chocolate. I’d also like to put vanilla in the white frosting to give it more of a flavor so it doesn’t just taste like sugar.
I know I could have done a LOT better, but since this was my first time baking black & white cookies (let alone my first successful item baked from scratch without any help!), I’m not going to be too hard on myself. I’m really happy with this first attempt!