NOVEMBER 28 • 2024 | 59
J
N
L
ook to the cookie, Elaine!”
Calling all Seinfeld fans — this
is your moment to celebrate
the iconic Black-and-White Cookie!
A soft, cake-like base topped with
thick, gooey vanilla
and chocolate glaze,
this New York classic
is a delicious symbol
of harmony — two
flavors, two colors, one
perfect bite. Whether
you’re channeling
Jerry’s wisdom or just indulging
in a timeless treat, this cookie is
pure nostalgia and culinary delight.
So, preheat that oven, queue up
a Seinfeld rerun, and remember:
“If people would only look to the
cookie, all our problems would be
solved.”
Ingredients
Cookies:
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
¼ teaspoon baking soda
⅓ cup sour cream
⅓ cup whole milk
2 teaspoons vanilla extract
1 teaspoon finely grated lemon zest
¼ teaspoon almond extract (optional)
½ cup salted butter (1 stick), at room
temperature
1 cup sugar
2 large eggs
Glaze:
2½ cups confectioners’ sugar
Boiling water, as needed
1½ tablespoons light corn syrup
1 teaspoon vanilla extract
Pinch of salt
2½ ounces chocolate chips, melted
2½ tablespoons unsweetened cocoa
powder
Preparation
Preheat your oven to 375°F.
Arrange racks in the top and
bottom thirds of the oven. Line
two rimmed baking sheets with
parchment paper.
In a large bowl, whisk together
the flour, baking powder, sea salt
and baking soda.
In a medium bowl, whisk sour
cream, milk, vanilla extract, lemon
zest and almond extract.
In a stand mixer fitted with
the paddle attachment, beat the
butter and sugar on medium
speed until light and fluffy, about
5 minutes. Add eggs one at a
time, beating well after each
addition and scraping down the
sides of the bowl as needed.
Reduce mixer speed to low.
Gradually add ⅓ of the flour
mixture, then ⅓ of the sour
cream mixture, alternating until all
ingredients are incorporated. The
batter should resemble a thick
pound cake batter.
Using a ¼-cup measure, dollop
heaping scoops of batter onto the
prepared baking sheets, spacing
them 2 inches apart. Bake for 6
minutes, then rotate the baking
sheets. Bake for another 6 to 9
minutes, until cookies are firm
and spring back when pressed
lightly in the center. Let cookies
cool on the baking sheets for 15
minutes, then transfer them to a
wire rack to cool completely.
Make the Glaze:
In a medium bowl, whisk
confectioners’ sugar with 3
tablespoons of boiling water,
corn syrup, vanilla extract and
salt. Continue whisking, adding
more boiling water as needed to
achieve a thick but spreadable
consistency.
Flip each cooled cookie so the
flat side faces up. Using the back
of a spoon, spread vanilla glaze
over half of the flat side of each
cookie, ensuring it reaches the
edges. Place cookies on a wire
rack to set.
Whisk melted chocolate
into the leftover vanilla glaze.
Add cocoa powder and room-
temperature water as needed
to achieve a thick, spreadable
texture. Glaze the other half of
each cookie.
Allow the glaze to set for at
least 1 to 2 hours before serving.
ARTS&LIFE
WEEKLY RECIPE
Black-and-White
Cookie
Pam Turkin