Black and White Cookies

Black and White Cookies
Staff Writer

Tara Dunne

For the longest time, I might have been the only person in the tristate area completely oblivious to the beautiful oversize black-and-white cookies found in every bodega from Brooklyn to the Bronx. Have you had one? Me, I was never allowed because of my food sensitivities, of course. So when I went to the kitchen and started brainstorming ideas for iconic cookies, this was one of the first ones I tackled. Prepare to be bathed in the sweet comfort of vanilla-chocolate overload.

Notes

Reprinted with permission from BabyCakes Covers the Classics by Erin McKenna and Tara Donne, copyright © 2011. Published by Clarkson Potter, a division of Random House, Inc.

Ingredients

  • 1 1/4  Cup  white or brown rice flour
  • 1/2  Cup  Bob's Red Mill all-purpose gluten-free baking flour
  • 1/3  Cup  vegan sugar
  • 1/2  Cup  arrowroot
  • 1 1/2  Teaspoon  Xanthan Gum
  • 1  Teaspoon  baking soda
  • 1  Teaspoon  salt
  • 3/4  Cups  melted refined coconut oil, or canola oil
  • 1/3  Cup  agave nectar
  • 2  Tablespoons  vanilla extract
  • Vanilla frosting
  • Chocolate frosting

Directions

Preheat the oven to 325°F. Line 2 rimmed baking sheets with parchment paper and set aside.

In a medium bowl, whisk together the flours, sugar, arrowroot, xanthan gum, baking soda, and salt. Add the coconut oil, applesauce, agave nectar, and vanilla and stir with a rubber spatula until the batter is smooth.

Using a ¼-cup ice-cream scoop or measure, drop the dough onto the baking sheets, about 1 inch apart. Using the bottom of the measuring cup, press the dough to ¹⁄³-inch thickness. Bake for 6 minutes, rotate the baking sheets, and bake for 4 minutes more. Let stand on the baking sheets for 20 minutes. Using a palette knife, spread chocolate frosting on one half of each of the -cookies. Spread vanilla frosting on the other half of each cookie and let set for 5 minutes before serving.

 

Nutritional Facts

Total Fat
34g
49%
Sugar
7g
8%
Saturated Fat
4g
17%
Carbohydrate, by difference
45g
35%
Protein
4g
9%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
26mg
3%
Choline, total
3mg
1%
Fiber, total dietary
4g
16%
Fluoride, F
1µg
0%
Folate, total
37µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
29mg
9%
Niacin
1mg
7%
Phosphorus, P
94mg
13%
Selenium, Se
5µg
9%
Sodium, Na
533mg
36%
Water
43g
2%
Zinc, Zn
1mg
13%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.