With this classic black and white cookies recipe, you don't need to choose between chocolate and vanilla. Both flavors ...

It is a cookie with its own cult. Called a black-and-white, it's a 6-inch-wide, cake-like cookie iced with equal amounts of thick chocolate and vanilla frosting.New York bakeries, delis and ...

Classic black and white cookie icing is very close to a simple powdered sugar icing (made confectioner’s sugar, extract, and a dash of liquid), with the addition of light corn syrup.

Ice cookies: With offset spatula, spread white icing over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate icing over other half.

Unfortunately, despite their iconic status, most black and white cookies out in the wild are shrink-wrapped, 5-inch behemoths that are more than a little stale and covered in thick, sugary icing.

To make the cookies: Preheat oven to 375 degrees. Line baking sheet(s) with parchment paper.In a medium bowl, whisk together the flours, baking powder, and salt; set aside.

Once the cookies are in the oven baking, you’ll then make the icing with the remaining ingredients. According to Stewart, the icing should be a bit thicker than honey in consistency.

It is a cookie with its own cult. Called a black-and-white, it's a 6-inch-wide, cake-like cookie iced with equal amounts of thick chocolate and vanilla frosting.New York bakeries, delis and ...