Hollie Tries Something New: Mini Black and White Cookies


I have always loved the black and white cookie. In New York City it’s a deli staple. They are usually the size of your head. What side do you eat first? Or do you eat it down the middle? They are perfect to share. Recently, I purchased a box of mini black and white cookies. I loved them even more. You get to eat a whole one without feeling VERY guilty. As I said before, they’re usually the size of your head. I decided to try them for myself. I also decided to do it in a new installment for my blog; “Hollie Tries Something New”. I will tell you what I learned, if I recommend doing it, or if I just plain failed. I wanted to still blog about the things I’m experimenting with. These could all go terribly wrong, but that’s why there is frosting. Or parsley, in Julia Child’s case. Just throw some parsley on it, no one will know.



I found a recipe from a baker whom I admire, Yossy Arefi. I had very high hopes. The batter was very easy. So was the icing. Then as I was frosting them, with the white icing, I noticed it was more of a glaze. I don’t think that was supposed to happen. In Yossy’s picture, hers was more a thick white than mine. I double glazed them to compensate. However, that white glaze was delicious. So delicious that I want to make these cookies again and purely glaze them with my screwed up white icing. So, something good always comes out. The chocolate became exactly what consistency it was supposed to be. They both were a total mess. It was great.

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All of my cookies are relatively different shapes. Just like a snowflake, no cookie is alike. I just didn’t have an ice cream scoop the size of a tablespoon. That’s my favorite way of placing cookie dough, the ice cream scoop. The one with the side gadget that just spits it out perfectly. What a concept. The cookies cooled and were very good.  I would make them again if I can figure out what I did wrong with that icing. I also need to learn how to frost in a straight line. Granted, I realized I frosted the wrong side of the cookie, about 15 cookies in, and just went with it. I have to admit I love the chocolate side more, so I frosted these with that notion in my mind. You should make them and tell me how they come out for you. Okay? Great. Eat them after a good sandwich, and pretend you’re in New York.


Mini Black and White Cookies

From Yossy Arefi

Makes about 24

  • 1 1/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup buttermilk
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1 large egg


  • 1 1/2 powdered sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons water
  • 1/8 teaspoon salt
  • 6 tablespoons cocoa powder, sifted
  • 1/4 teaspoon instant espresso powder
  1. Pre-heat oven to 350 F and line one or two baking sheets with parchment paper (I did it in two batches but you can do two sheets at once).
  2. In a bowl, whisk the flour, baking soda and salt together.
  3. In the bowl of a stand mixer with paddle attachment, cream the butter and sugar together. Add the vanilla extract and egg. Mix until well combined, then scrape down the bowl.
  4. Alternate adding in the flour mixture and the buttermilk in about 3 additions. Mix until just combined.
  5. Use a tablespoon measure, or a pastry bag (cleaner), to portion the cookies 1 inch apart. Bake cookies for 6 to 8 minutes, or until the tops spring back when you press gently. Cool completely.
  6. While cookies are cooling, prepare the icing by whisking the powdered sugar, corn syrup, lemon juice, vanilla, salt and water together until very smooth. Remove half of mixture to another bowl and whisk in the cocoa powder and espresso powder until very smooth. Add a few drops of water to the chocolate icing until it is a spreadable consistency. The icing should be thin enough that it is spreadable, but not runny.
  7. Flip the cooled cookies so their flat sides are up (I forgot this). Use an offset spatula or knife to spread vanilla icing on half of the cookies, the spread chocolate icing on the other half.
  8. Let icing set for a little while, then enjoy. Store in airtight container at room temperature for up to two days.

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