Black and White Cookie Cake

This giant black and white cookie is a huge version of the classic New York treat!

Before moving to New York City eight years ago, or I guess before I lived here the summer before that, I didn’t understand the fixation on the Black and White Cookie. Matt loves them and you can find them in almost every bagel shop and deli throughout the city. A basic glaze on a cakey cookie just seemed like a weird in-between dessert to me (is it a cookie or a cake? where is the buttercream?), but when I tried my first good one I finally understood.
What you really want is a FRESH black and white cookie, one where the bottom is soft and cake-like but firm. The icing should be sweet but not too sweet (that’s tough with a glaze). I’m biased to the dark side but that works out perfectly since Matt prefers the white. This giant version fulfills those requirements and even has a bit of lemon zest in the cookie giving it a hint of flavor that isn’t just sugar.

Black and White Cookie Cake

 

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This giant black and white cookie is a huge version of the classic New York treat!

Author: Lauren

Recipe type: Dessert

Makes: one giant cookie, serves 8-12

Ingredients

• Cookie Cake:
• 166g (~1¼ cups) all-purpose flour
• 145g (~1¼ cups) cake flour
• 1g (1/4 teaspoon) baking powder
• 1g (1/4 teaspoon) salt
• 113g (1/2 cup / 1 stick) unsalted butter, softened at room temperature
• 175g (~3/4 cup + 2 tablespoons) granulated sugar
• 1g (~1 teaspoon) lemon zest
• 105g (2 large) whole eggs, at room temperature
• 177 milliliters (3/4 cup) milk at room temperature
• 2 milliliters (1/2 teaspoon) vanilla extract
• Icing:
• 320g (~2 cups) powdered sugar
• 45-60 milliliters (3 tablespoons – ¼ cup) cup boiled water
• 43g unsweetened chocolate, roughly chopped
• 1 teaspoon light corn syrup

Instructions

1. Pre-heat oven to 375 degrees; line a baking sheet with parchment paper and set aside
2. In the large bowl of an electric mixer, cream butter, sugar and lemon zest on high speed until light and fluffy
3. In a medium bowl, whisk together flours, baking powder and salt; set aside
4. Reduce speed to medium and add eggs, one at a time; add milk and vanilla; mix on medium speed until combined and then scrape the sides of the bowl with a spatula
5. Add half of dry ingredients and mix on low speed just until combined; add remaining dry ingredients and mix on low just until combined; do not overmix
6. Use your spatula spread dough into a large round cookie shape (10 inches in diameter)
7. Bake for ~20 minutes or until edges are golden brown and a toothpick comes out clean from center
8. Cool cake completely before making icing
9. To make icing, place powdered sugar in a large heat-safe bowl
10. Whisk in about ¼ cup of boiling water; continue to whisk and add water, about one tablespoon at a time, until you have a thick but spreadable mixture; be careful not too add too much water or icing will be too runny
11. Carefully turn cookie cake upside down (you will want flat side on top)
12. Spread icing over half of cookie
13. Place remaining icing over a pot of simmering water and whisk in unsweetened chocolate until melted; stir in light corn syrup and remove from heat
14. Ice the “naked” half of the cookie with chocolate frosting; if the frosting becomes to dry to spread, whisk in an additional teaspoon of hot water as needed, again careful not to make icing too runny
15. Allow icing to set before serving
16. Cookie cake is best enjoyed the day it is made but leftovers can be stored in an airtight container or ziplock bag up to three days

Notes

Adapted from Zabar’s via New York Times (seen on Smitten Kitchen)

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