Members-only deals, Oct 6-7Try Prime free
Deals through Dec 1, delivered free with PrimeTry Prime free
Ina Garten black & white cookies are easy because sour cream keeps the batter soft like cake. She glazes the flat bottoms, not the tops, so both frostings set smooth. Instant coffee in the chocolate glaze makes this easy dessert taste like a NYC bakery classic.
Pull these from the oven when the edges are just lightly browned and the centers still look slightly underdone. They firm up as they cool, and overbaking turns them dry instead of tender.
Source: Modern Comfort Food (2020)
What you need for this recipe
KitchenAid Artisan 5-quart stand mixer
Creams the butter and sugar until fluffy, then alternates flour and sour cream in thirds.
Buy on AmazonNordic Ware half sheet pan
Two parchment lined pans hold 5 cookies each, swapped between oven racks halfway for even baking.
Buy on AmazonZeroll original ice cream scoop
A standard 2 1/4 inch scoop portions the soft batter into 10 matching cookies.
Buy on AmazonIna's pantry Lindt Excellence 70% cocoa bars, 12 pack
The bittersweet bar many of Ina's desserts call for, in a baking size pack.
Buy on AmazonShipping adds up. Try Prime free for 30 days for fast, free delivery.
As an Amazon Associate I earn from qualifying purchases.
Ina Garten Black and White Cookies
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes18
minutes495
kcalHalf-and-half glazed cookies with a tender, cake-like crumb. The batter comes together quickly in a stand mixer, and an ice cream scoop portions them evenly.
Ingredients
10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 extra-large egg, at room temperature
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/3 cup sour cream
- For the Glazes:
4 tablespoons (1/2 stick) unsalted butter
5 ounces good semisweet chocolate, such as Lindt, roughly chopped
1/2 teaspoon instant coffee granules, such as Nescafe
2 cups sifted confectioners' sugar
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons heavy cream
Directions
- Preheat: Preheat the oven to 350 degrees. Arrange two racks evenly spaced in the oven.
- Cream the butter: Put the butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 2 to 3 minutes, until light and fluffy. With the mixer on low, add the egg and vanilla and mix well, scraping down the sides with a rubber spatula.
- Add the dry ingredients: Sift the flour, baking powder, baking soda, and salt into a bowl. With the mixer on low, alternately add the flour mixture and sour cream in thirds and mix just until combined. Stir with a rubber spatula.
- Scoop and bake: With a standard (2 1/4-inch) ice cream scoop, place 5 level scoops of batter 2 inches apart on each of two sheet pans lined with parchment paper. Bake for 10 minutes, then rotate and switch the pans from the top to bottom rack to bake the cookies evenly. Bake for another 6 to 8 minutes, until the edges are lightly browned and a cake tester comes out clean. Don't overbake them!
- Cool: Cool on the pans for 5 minutes, then transfer to a wire rack set over a sheet pan to cool completely.
- Make the chocolate glaze: For the chocolate glaze, place the butter, chocolate, and coffee in a heatproof bowl and microwave on high for 30 seconds. Stir the mixture and continue to microwave in 30-second increments until the chocolate is almost melted, allowing the residual heat to finish melting the chocolate completely. Stir the mixture vigorously, until smooth.
- Apply the chocolate glaze: Turn the cookies so the flat side is up. Hold the cookie in your hand and, with a spoon, carefully pour the chocolate glaze on half of the cookie, forming a straight line down the middle. Allow the glaze to set for 30 minutes.
- Make and apply the vanilla glaze: For the vanilla glaze, whisk together the confectioners' sugar, corn syrup, vanilla, and 2 tablespoons of the cream, adding drops of cream until the glaze is smooth, thick, and barely pourable. Holding the cookie in your hand, with a spoon, pour the white glaze over the unglazed half of each cookie right up to the chocolate glaze. You can smooth it out with an offset spatula, if you need to. Allow to set for 30 minutes. Serve at room temperature.
Tools for this recipe
- KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Zeroll original ice cream scoop, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.
Amazon Prime
Shopping for this recipe?
✓ Fast, free delivery✓ Prime-only deals✓ Cancel anytime
Start your 30-day free trialAs an Amazon Associate I earn from qualifying purchases.
Love this one? It is from Ina's book Modern Comfort Food.
FAQs
Can I use chocolate chips instead of a chocolate bar for the glaze?
Chocolate chips have stabilizers that make them hold their shape, so they don't melt as smoothly as a chopped chocolate bar. You can use them in a pinch, but the glaze might be thicker. Add an extra splash of cream to thin it out if you go that route.
How long do black and white cookies stay fresh?
Store them in a single layer in an airtight container at room temperature for up to 3 days. The glaze gets tacky if you stack them, so place parchment paper between layers. They don't freeze well because the glaze cracks and weeps when it thaws.
Can I make the batter or glazes ahead of time?
You can scoop the batter onto sheet pans, cover with plastic wrap, and refrigerate for up to 24 hours before baking. Add a minute or two to the bake time since the batter will be cold. The glazes are best made fresh right before you frost.
Do I need a sifter for the dry ingredients?
A flour sifter works, but Ina uses a coarse wire strainer set over a bowl and taps the side with her hand. It does the same job and is easier to clean. The sifting step matters because it aerates the flour and breaks up any baking soda clumps.
What if my glaze is too thick or too runny?
For the chocolate glaze, microwave it in shorter bursts and stir more often. If it sets too thick, add cream a teaspoon at a time. For the vanilla glaze, add cream drop by drop until it barely pours off the spoon. Too runny and it slides right off the cookie.
This week on Amazon
Prime Big Deal Days run October 6 and 7, two days of deals for Prime members. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Zeroll original ice cream scoop.
See the dealsBlack Friday and Cyber Monday deals run through December 1. The picks from this recipe we would check first: KitchenAid Artisan 5-quart stand mixer, Nordic Ware half sheet pan, Zeroll original ice cream scoop.
See the dealsIna's new cookbook Simply Ina comes out October 20. Pre-orders are open.
As an Amazon Associate I earn from qualifying purchases.
