Black. White.

Chocolate. Vanilla.

Cake. Cookie.

My favorite cookies, ever.

Yes. I can have it all.

I insist on eating down the center of these cookies. When the center is devoured, I simply stuff the remainder of the chocolate and vanilla sides into my face. It’s the only way I know how to approach one of these cookies.

Simon asked me to choose.

If I could only have one side of the cookie for the rest of my life, what would it be: chocolate or vanilla?

Impossible. That’s exactly why the black and white cookie was invented, so I wouldn’t have to choose!

I won’t choose. I refuse. I can’t enter your world of black and white choices. Nothing is that simple. AND I live in a world where I can have both. BOTH! I want both, and I don’t mind being a brat about it.

Thanks Simon for these killer cookie shots.

Black and White Cookies

Print this recipe!

makes about 16 large cookies

adapted from Gourmet Cookbook

and don’t forget Red Velvet Black and White Cookies

For 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 egg

For Vanilla Glaze

2 cups powdered sugar

1 Teaspoon light corn syrup

1/2 teaspoon vanilla extract

For Chocolate Glaze

4 ounces semi-sweet chocolate

3 Tablespoons butter

1 Tablespoon light corn syrup

To make the cookies-

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.

To make the glazes-

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. And…Yum!

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