New York's Most Infamous Cookie

For some reason, about a week ago, I got a HUGE craving for a black and white cookie. It's not really that random if you know me and my sugar cravings =). Anyways, I didn't just want to buy any old cookie from a deli, I wanted to make my own! Ok, that was completely a lie. Not only did I end up getting a black and white cookie from a bakery, but my friend (hi Emily!) brought me one for my birthday last Friday.

Anyways, I found a recipe on Joy the Baker's blog and took a whack at these this past weekend:
http://www.joythebaker.com/blog/2008/12/black-and-white-cookies/ (I reprinted the recipe on this post as well).

These cookies turned out amazingly well! The actual cookie was very fluffy and the frosting was fairly basic and turned out really well, too! I made about half of the cookies very large and half on the smaller side.

Black and White Cookies

The Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2/3 cup well-shaken buttermilk
• 1 teaspoon vanilla
• 2/3 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs

Preheat oven to 350°F.

Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add eggs, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

The Glazes:
Vanilla:

• 2 cups powdered sugar
  
• 1 Teaspoon light corn syrup
• 1/2 teaspoon vanilla extract
  

Chocolate:

• 4 oz. semi-sweet chocolate
  
• 13 Tablespoons butter
  
• 1 Tablespoon light corn syrup
  

In a bowl, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, 1 tablespoon of corn syrup and 2 tablespoons hot water, until smooth. That’s your vanilla glaze.

In a separate bowl, melt the butter and the chocolate in a microwave for about 1 minute. Add the corn syrup and stir until smooth. That’s your chocolate glaze!

Once the cookies are cooled, face them all bottom side up of a clean surface. Spread half of the cookie with vanilla glaze and the other half with chocolate glaze. Refrigerate for 20 minutes to set.