Famously glazed in half vanilla and half chocolate icing, the iconic New York Black and White Cookie is actually more of a cake than a cookie. There is some debate about where in New York State the cookie originated. Still, after world war II, it became a staple in most NYC Jewish bakeries and has been a New York City favorite for over a century. I hope you enjoy my version of this most beloved cookie.

Yield: 12 cookies

Serving size: 1 cookie

Ingredients for the cookies:

  • 5 large eggs
  • 2 large egg whites
  • 3 tbsp. (42.6g) unsalted butter, softened
  • 4 oz. (113.4g) heavy whipping cream
  • 1/3 cup (63.36g) granular erythritol
  • 1 tbsp. (15g) pure vanilla extract
  • 1/2 cup (56g) coconut flour
  • 1/2 tbsp. (7.2g) baking powder
  • a pinch of salt

Ingredients for the icing:

  • 2 cups (240g) powdered erythritol
  • 2 tsp. (9.7g) freshly squeezed lemon juice
  • 1/2 tsp. (2.5g) pure vanilla extract
  • 3 tbsp. (16.2g) unsweetened cocoa powder (Use Dutch-processed or black cocoa powder if you’d like a darker color on the chocolate side of your cookies).
  • water

Directions for making the cookies:

  1. Preheat the oven to 350° F (180°C).
  2. Grease two 3″ silicone whoopie pie pans; click here for the ones I used for this recipe.
  3. Place the pans next to each other on a large cookie sheet and set aside for now.
  4. Using an electric mixer, cream the butter, erythritol, and vanilla in a large bowl.
  5. Add in the eggs, one at a time, beating well after each egg.
  6. Add in the cream. Blend well.
  7. Add the coconut flour, baking powder, and salt to a separate bowl. Use a wire whisk to combine and break up any lumps.
  8. Add the dry ingredients to the bowl with the wet ingredients, and beat well to combine. Scrape the bowl down as needed.
  9. Distribute the batter evenly between the 12 cups of the prepared pans. Bake in the center of the preheated oven for approximately twenty-five minutes or until a toothpick inserted near the middle comes out dry. The cakes should be lightly golden brown on top.
  10. Cool the cakes for 5-10 minutes, then remove the cookie sheet from beneath the silicone pans. Cool the cookies in the pans on a wire rack for about twenty minutes. Carefully remove the cookies from the mold and place them rounded side down on the wire racks to finish cooling.
  11. When they are completely cool, you are ready to Ice them. Prepare the icing as follows below.
  12. To make the vanilla icing: place the powdered erythritol, lemon juice, vanilla, five tablespoons, and one teaspoon of water into a large bowl. Using an electric mixer, beat until it is well combined. The consistency should be thin enough to slide off your spoon but thick enough to stick to and be easily spread across the cookies.
  13. To make the chocolate icing: place a little less than half of the vanilla icing into a clean bowl. Add in the cocoa powder, two tablespoons, and one teaspoon of water. Using an electric mixer, beat until the chocolate icing is smooth. It should be the same consistency as the vanilla icing.

Directions for icing the cookies:

  1. Line a cookie sheet with parchment paper and place a wire rack on top of the paper.
  2. Holding one cookie at a time over the bowl of vanilla icing, use a rubber spatula to place a heavy amount of icing near the center of the flat side of the cookie. Use an offset spatula or a butter knife to gently push the excess icing off the cookie and back into the bowl. Now, use it to make a neat line down the cookie’s center and to clean up the edges. Don’t worry if there are some drips or if the center line is not perfectly straight, it’s a cookie, and it will be delicious!
  3. Place each partially iced cookie onto the wire rack iced side up. When they all have vanilla icing on them, place the whole thing into the fridge to set for about 15 minutes.
  4. Once the vanilla icing has set, you are ready to ice the other half of the cookies with the chocolate glaze. Follow the same process as before when you were doing the vanilla half.
  5. Return the finished cookies to the refrigerator for another 15 minutes to set the chocolate side.
  6. Enjoy! Store any leftover cookies in a covered container in the fridge.
4 Carbs Per Cookie
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