By Rachel Thebault
The black and white cookie is a New York City institution. The version found in almost every corner deli is about three times the size of these, but this smaller size is more popular for parties bacause it’s more manageable to eat in a social setting. At Tribeca Treats customers frequently order them as favors for weddings or black-and-white color-schemed events.
Traditionally, the icing is applied to the bottom, or flat side, of the cookie. Doing so helps you create a neat delineation between your chocolate and white icings. Having the rounded side as the bottom also adds a topsy-turvy playfulness when plating them.
MAKES ABOUT 3 DOZEN COOKIES
3 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons (1½ sticks) unsalted butter, at room temperature
1½ cups sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk
For the Glazes
1½ cups confectioner’s sugar
¼ cup buttermilk
½ cup unsweetened cocoa powder
Preheat the oven to 350°F. Line two sheet pans with parchment paper or spray lightly with nonstick cooking spray.
Sift the flour, baking soda and salt into a mixing bowl and set aside.
Beat the butter in the bowl of a standing mixer with a paddle attachment at high speed until it is light and fluffy, about 3 minutes.
Add the sugar, and continue to mix on medium-high speed until smooth, about 1 minute. Scrape down the sides and bottom of the bowl with a rubber spatula halfway through mixing to ensure the butter and sugar are well mixed.
Add the eggs and mix until combined. Again, scrape down the sides and bottom of the bowl to make sure that the ingredients are incorporated.
Add approximately half the flour mixture and mix on low speed just until the mixture is incorporated, about 30 seconds. Add the vanilla and buttermilk and mix until combined, about 15 seconds.
Add the remaining flour and mix until combined, about 15 seconds. Remove the bowl from the mixer and scrape down the sides and bottom with a rubber spatula to make sure the flour is fully incorporated. Compared with other, drier cookie doughs, this dough has a more pasty consistency.
Using a small ice cream scoop or a tablespoon measure, scoop the cookie dough about 1 inch apart onto the prepared pans. Bake for 18-20 minutes, rotating the pans once halfway through, until the edges of the cookies are golden brown. Remove the cookies from the oven and let them cool on the pans to room temperature.
While the cookies are cooling, prepare the white glaze. Sift 1 cup of confectioners’ sugar into a small bowl. Add 2 tablespoons buttermilk and mix thoroughly with a fork.
Once the cookies are at room temperature, flip them over and, using a small offset spatula, spread the white glaze over one-half of the bottom of each cookie.
While the white glaze sets, sift ½ cup of confectioners’ sugar and ½ cup cocoa powder into another bowl and add 2 tablespoons buttermilk. Mix thoroughly with a fork. Using a small offset spatula, spread the chocolate glaze onto the other half of each cookie. Allow the cookies to set for 20 minutes.
Serve the set cookies immediately, or keep them in an airtight container at room temperature for up to 4 days.
The above is an excerpt from the book Sweet Chic: Stylish Treats to Dress Up for Any Occasion by Rachel Thebault. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Rachel Schifter Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion, is the founder of Tribeca Treats, and spent seven years as an investment banker before transforming her side hobby of making truffles for friends into a full-time career in confections. A graduate of the Institute of Culinary Education, she opened Tribeca Treats in 2007. The bakery has won honors from American Express OPEN and entrepreneur organizations, and is a pillar of the Tribeca community. A sought-after speaker and panelist, she has also taught cooking and baking to children. She currently lives in Tribeca (and travels the globe) with her husband and their two daughters.