Black and white cookies | NY-style dense cake with crispy icing
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- čas přidán 17. 11. 2021
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**RECIPE, MAKES 6-8 BIG COOKIES**
For the cookies:
1 cup (200g) granulated sugar
1.5 sticks (170g) softened butter
1/2 cup (120g) sour cream
2 eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon coarse salt (if you're using unsalted butter)
2 cups (240g) all-purpose flour
For the frosting:
6 cups (720g) powdered sugar
2 tablespoons corn syrup (more if you want the icing gooey rather than crisp)
3-4 (21-28g) tablespoons cocoa powder (I think dutched works better)
milk (just enough to dissolve everything, which isn't much)
blue food coloring (optional to darken the chocolate color)
Combine the granulated sugar and softened butter in a mixing bowl and whip until very fluffy - this should take a few minutes, even with an electric beater. Whip in the sour cream until fluffy, followed by the eggs and the vanilla and almond extracts. Mix in the flour gradually, along with the baking soda, baking powder and salt (if you used unsalted butter). If you want firmer cookies, you could increase the flour a bit.
Cover two baking sheets with parchment paper and deposit the batter in dollops, being sure to leave lots of room for each to spread - I used a half-cup measure for each dollop and got seven large cookies. Using clean, wet hands, smudge the batter of each dollop around to get a reasonably smooth, even shape.
Bake 350ºF/180ºC convection (375ºF/190ºC conventional) until just baked through but still pale on top, about 20 minutes. You could use the toothpick trick to assess doneness, or pat them to see if they still feel squishy in the center (they shouldn't).
Let the cookies cool and solidify before peeling them off the paper and flipping them around - the flat bottoms become the tops that you ice.
Put the powdered sugar in a mixing bowl along with the corn syrup and stir in just enough milk to get you a very thick (yet still spreadable) glaze - it will only take a glug. If you make it too loose, you can always stir in more sugar. If there are lumps, just let the mixture sit for a few minutes before stirring it again.
Ice the white halves of the cookies (watch the video for some technique suggestions) and let those firm up for about an hour before you put on the chocolate icing.
To convert the remaining icing into chocolate, stir in the cocoa powder (add enough until you like the taste), and enough additional milk to get you a thick yet spreadable texture. You might also consider adding a bit more corn syrup to make the chocolate icing gooier than the white icing. If you want the color to be darker (or even black), stir in blue food coloring a few drops at a time, keeping in mind the color will be darker when it dries.
Ice the chocolate sides of the cookies and let them dry overnight; I think they taste even better when two days old. - Jak na to + styl
funny anecdote: in Germany we call these cookies "Amerikaner" wich simply translates to 'American'
Yeah, you get them here in every bakery lel
In my country we call them Michael Jackson cookies because of that " Black or White " song of his.
damn, seems like I was late^^ just posted nearly the same comment a minute ago ^^
LMAO
Ich bin ein Jelly Doughnut
Jerry:
You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.
LOOK TO THE COOKIE, ELAINE.
No joke. I'm watching this very episode while writing this comment
That's why binging with babish also did this cookie
If this wasn't the top comment...then what are we even doing here?
@@spicerack4397 Da fuq?
"Hey did you know that clouds of flour are highly combustible? It's true look it up" this is why I love your channel.
I learned this from Goblin Slayer.
great mythbusters video on this
Also, clouds of pretty much any fine powder. Also not great if you're breathing it in for an extended period of time.
@@Butter_Warrior99 i learned it from black butler lmao
@@finnianheart
I learned it from Baki. WHY ARE ALL THESE ANIME MAKING FLOUR BOMBS
My mom used to make these for me when I was a kid…I haven’t had one since in five years, but this video shook my memory! So thank you, Adam.
OmicronGaming
for some reason you've commented on every single video I've watched.
didn't know you watched adam this is a pleasant surprise
OmicronGaming
minecraft gamer man
"1 is the only odd number allowed among baked goods." How about 13, I mean, that even got a special term because it was an important number for bakers.
That's just a dozen + 1 for the baker.
@@Caseyuptobat Well 7 is just 6 + 1 for the baker.
The reason Baker's Dozen exists was to prevent losing stuff in transit. If you ordered exactly 12 you ran the risk of one or two vanishing in transit. If you ordered 13 even if one vanished you'd still have 12, otherwise you'd get extra. At least thats the story I remember being told when I was younger.
@@Evnyofdeath That's not the common consensus among historians. There were very strict rules for what a loaf of bread should weigh in medieval England with punishment potentially being beaten and fined. Bakers included an extra loaf of bread when you bought a dozen so the weight of the bread would be over what was required for 12 loaves.
It’s a baker’s half dozen
I cannot believe I never realized that these were just cakes 😂. These were my absolute favorite "cookies" growing up and it was such a treat getting these from my local bakery or bagel shop. So enjoyed this video :)
send location of bakery must buy
Seeing that you watch Adam Ragusea is a cool combination of my strange interests xD
@@yoderiate7472
Patsy’s Bakery in Lindenhurst, on Long Island was where I had them growing up. So good.
Whenever you taste raw dough, you mention the raw eggs being a health risk that you're taking, but the raw flour is just as much if not more of a health risk as the eggs. See the FDA guidance on flour as a raw product that may have been exposed to Salmonella or E.Coli.
I've read you can just microwave the flour for raw use, but I'd love to hear actual science summarized in an easily digestible form. Seems like a great topic for a youtube video :)
You do you.
Yeah, couple years ago I was out of work for almost a week when that King Arthur contamination happened. Didn't know about it til after I already got sick and went looking for information on why.
@@catmeat2059 most people treat the flour by evenly dispersing it across a tray and putting it in the oven, the microwave might not heat the flour evenly as it doesn't contain any fluid
I can see the risk of e.coli being a real thing, but I can't seen to find data that it's *more* of a problem than salmonella. Something like 2-4x more people get sick and die from salmonella than e-coli, but I hadn't considered salmonella-contaminated flour.
Lauren's reaction is the most relatable ever
Reminds me of whenever Claire Saffitz apologizes before telling you to let your prepared cookie dough sit overnight before baking lol
I'm very grateful to this guy for always having captions on his videos. As someone with issues with audio processing it helps me a lot. I think all video creators who write scripts should feel morally obligated- if not want to- just take the minute to convert those into captions for their vids. I only have minimal issues and I can manage without but having captions opens up your creations to a far wider audience that includes those that are deaf/HOH, don't have english as a first language and find it easier to read, etc. Thank you!
I've always had issues with spoken English compared to written English since it's not my first language so i agree
Yes! Too many creators naively go “aren’t there automated ones for that?”, seemingly not realising they’re not truly fit for purpose (even though laughing at wrong ones also seems fairly common among the crowd who seem to think they should be fine? Which… is an odd thing.)
Look to the cookie Elaine! Look to the cookie...
Replace the icing with buttercream frosting and ganache and you'll have Half Moons! A Central New York staple.
Also gotta have the dense chocolate base for those!
@@Numaria828 I'm a heathen, I like the white bottom ones. But yes, good point, chocolate is the standard!
Aren't staples HARD to EAT?
@@DMSProduktions not if you're used to paperclips
@@paulanhalt3609 Project?
In Upstate NY we have a version of this called Half Moon cookies with more of a buttecream white frosting, and usually a fluffier chocolate cake cookie. I'm not used to Adam's version but I'll give it a try.
My mom makes cookies exactly as you describe (and same name) in new england too. Has for 30+ years
@@Cambone13 makes sense. They are pretty similar to whoopie pies (which are also incredible)
chocolate and vanilla cake cookies!! the variety packs are always a hit
Oddly my wife calls these that Adam makes Half Moon.
You guys do everything differently up there. Lol
Someone has probably said this before....but you can add almond extract to the white icing to give it a flavour beyond just tasting like "sugar". It is colourless, so the icing will remain white.
Also McCormick's makes a colourless vanilla extract. That will also work. I use it when I want things to have that special commercial bakery/packaged baked goods taste most of us have gotten used to from buying cakes and cookies.
"I would not bother doing this without a power tool of some kind"
Ok, where's my jackhammer?
A very distant Tim Allen: Auegh
Right next to the chainsaw and circular saw maybe? That’s where I keep mine. It’s right beside the pepper mill.
Hi Adam. I just wanted to say you’ve inspired me to get into cooking. I wasn’t incompetent before but now I try new things and I can make a few recipes that I think are better than restaurants. Thanks for keeping your videos informative and I hope you and your family have a great day!
I agree, thanks Adam, you’re the best!
Being from LI I remember about half of the bakeries having a layer of white icing under the chocolate side.
This is correct
This is hilarious. Being from Canada I've never heard of black-and-white cookies until about a week ago when I was watching Seinfeld reruns from over 20 years ago and they talk about black and white cookies. Bizarre.🤣
In Germany you can get them at almost any bakery and they are called “Americans” 😂 which is funny because they were invented by Germans in the US
Hahahahaha 🤣same here! I just watched that episode today and It was the first time I heard about those cookies.😁
same, never knew about the cookie, watched the episode like a week ago and there you go
Look to the cookie Adam, look to the cookie…
Just made these and they were excellent. My wife said they were the best dessert I’ve ever made. That’s saying a lot since I cook quite often.
What I really miss are the misnomered Italian Rainbow Cookies: three thin almond cakes separated by a thin layer of jelly and covered in chocolate. I love them but unfortunately they've become hard to find among the sea of imposter rainbow cookies and cakes.
No matter how many bakeries or grocery stores i see them at, they never taste like the ones my nonna makes
"I was proportionally much smaller at the time" lmfao
i like how as germans we feel obliged to tell you that we call those amerikaner and love em here too x)
“I’ll give it a taste, the raw eggs being a minor health risk, you do you.” Best badass yet responsible comment/directive from a recipe giver I’ve heard in quite some time. Respect.
Clouds of any powders are highly combustible. I remember asking my father about that way back when Are You Afraid of the Dark was airing and they throw the sawdust on the fire and it flares up. While that could have just as easily been a special effect, throwing saw dust on a fire would yield that flare. It’s crazy that noncombustible materials can act like they are if the elements are right.
but....wood is already combustible.
@@ForeverMasterless It’s combustible, but not explosive. Throwing a solid piece of wood on a fire would not immediately light.
Metal powder is another example of this. Different types of metal yield different colours when burned and that's how colourful fire works are made
@@nahometesfay1112 big fan of copper and boron and their green flames
@@feeeshmeister4311 you beat me to it, I was going to say literally just about the same thing.
Almond extract is an underrated spice in baking. It elevates and creates more complex flavors just by adding a little bit. Pro-tip to the reader: add a 1/4tsp to your next banana bread loaf!
i agree however since it's a liquid i wouldn't call it a spice
however i am but a teen procrastinating on homework who decided to be pedantic in a youtube comments section so feel free to just ignore what i say
My entire extended family is from Syracuse and Utica, so this was a treat see. My grandma uses mayo where you use sour cream
I dig it! You can also frost the whole thing with white first, then top half with chocolate for even more icing goodness.
I too grew up in NY on these. I’ve searched for the best recipe and I’ve now found it! I skipped the lemon and used almond extract and memories of me riding my banana seat bike down to Hemstroughts bakery came flooding in. Excellent!
Hi Adam,
I had my first black and white cookie on Long Island over the summer and been craving more ever since. Thank you for posting a recipe definitely giving it a try.
As a Canadian I never knew these cookies are real, I always thought they were just a one off joke in Seinfeld
Yeah, they are real, and also really tasty. I recommend you try them
They're real. And they're spectacular!
Used your recipe and the cookies came out Amazing!!! Thanks!
I’ve never heard of these kind of cookies, but they look so tasty!!
THANK YOU! Love Black & White Cookies and you made it look as if I could do it!
“Clouds of flour are highly combustible “
Adam watches scishow confirmed
Or remembers that one scene in the 4th eragon book
Or mythbusters
@@werwolf1257well scishow just posted a video three days ago called 5 Weird Things that can Catch Fire
@@werwolf1257 clouds of nondairy creamer are even better
Maybe he played red dead redemption 2
When I was little, I would always get these from a local bakery. I loved them. The bakery closed and ever since I've bought them any time I found a new one hoping it would measure up to my memories of that cookie. They never have. This has. I tried the recipe. Thank you. You fulfilled a years long mission.
Man, I absolutely love your videos. The way you present it and the way you speak and everything... it's 100% my taste. Keep up the good work!
Useful sticky trick for parchment paper. Spray or lightly dab some oil on the pan before applying the parchment to keep it from sliding around. Just one large X across the pan will suffice.
Adam, you just gave me the dish I want to perfect as my signature dish.
I just wish to share my appreciation with you and how you run your channel thank you for putting the recipe in the description and not on a website separate that I need to visit to see makes it easy to screenshot for later use cheers
Speaking of plumes of flour being combustible, I once played a D&D game run by a German baker where I had the opportunity to have a plume of flour created at the outset of an encounter. I had my character set it off with (magical) electricity fired at the bag it originated from. Everyone else was confused, but the baker just said "damn it, [Voice], now we're going to be explaining this for like 10 minutes".
Squarespace, Skill share, and Magic Spoon are now the king sponsors for Adam
Also Fetch
I made these! A little labor intensive to ice, as my icing was very viscous and tough to spread, even after adding more liquid than suggested. But the cookies look and taste great!
FINALLY someone who knows the difference between frostings and icings! Icings are harder, usually denser, and "drier" that's used for cookies generally while frostings are light, rich, and moist things for putting on top of cakes.
You have no idea how many memories that brought back.
The ones I get from Publix here in Florida are my favorites so far, the ones from too jays are way too dark, also Publix covered the whole cake in white, then cover the other side in black, it helps even out the dark chocolate I think, great video thank you
I imagine that cake cookie recipe (without the icing) working quite well to make Jaffa cakes; just spread a layer of orange marmalade over the top and then cover with chocolate.
Also reminds me a bit of Dutch "roze koeken" (literally: pink cakes) which are small cakes with pink icing (or sometimes orange icing when there's something relating to either the Dutch monarchy or Dutch national sports teams to celebrate), although those cakes are typically bakes in moulds.
The shape (at least before flipping them over and icing them) also reminds me of Dutch "eierkoeken" (literally egg cakes) but those are usually a lot more fluffy and don't have any icing.
I am testing out your theory about the Jaffa cakes but I am not sure there will be any cookies left by the time I am ready for the jelly
@@spotter623 if you do manage to complete one, let me know how it went
Now this is a video I have been waiting for for a LONG time!
My (late) 4 grandparents were all from Brooklyn. I remember these cookies fondly. Thank you!
"One is the only odd number allowed among baked goods!" Adam hasn't heard of a Bakers Dozen??
Adam's humor is great.
These look thoroughly authentic, at least to the type I see in just about any bakery for ages. For me, though, I grew up almost always seeing them done with chocolate cookies. The yellow cake version came along later, but now it’s the only kind I ever see. Not sure if it was a regional variant or not (upstate NY), but I haven’t had the chocolate version now for decades. I would imagine some adjusting would be needed to get the right consistency while adding a fair amount of powder into the batter, though.
For dense cake batter, like this you can pretty reliable swap 1:1 flour for cocoa. If still say experiment, but a quarter to a third of the flour would be a good place to start
Thank you for making this simple and delicious recipe!
My grandfather use to always buy these for me at the local bakery. I loved them so much!
Adam, a co-worker of mine told me these cookies come from New York Jewish communities, could you explore that for me? I thought it was really cool when he told me, and when I told him I have Jewish Heritage he shared one of his B&W Cookies with me! Thank you for the Recipe!
Most things in New York were either brought by Jews from the old country, invented by Jews born in NY or in the case of Chinese food, enjoyed by generations of Jews.
Even if it wasn’t invented by the Jewish, (we’ll probably never know for sure) enough east end bakeries and bagel shops have them that it’s inseparable from the culture.
I've seen that at every Saturday service brunch spread. Supposedly they were invented in the early 1900s in New York City, which at the time was 25-30% Jewish. Wouldn't surprise me if Jewish communities just liked the cookies so much they're made often enough it's associated with them
7:50 "Now the hardest part: Let that set overnight" *ANGRY LAUREN NOISES* ...and also dealing with the fact that these cookies turn your wife into a combination Cookie Monster and Tazmanian Devil.
100% making these within the next week. All ingredients I already have at home!
I'm from Utica and we have our version which is called a Half-Moon! When ever I see these online I always get excited because, I think they're talking about my hometown lol
Hey Adam! Gonna try to make these. My wife wanted to suggest making Baltimore Berger cookies, they look pretty similar
You mentioned the raw eggs when tasting the batter, but it's more the raw flour that is a real health risk of eating any raw batters or doughs.
EDIT: After further review, I'd like to clarify that raw eggs are more of a risk than raw flour, but raw flour should also be considered as a possible risk, as it does have the potential to contain E. Coli.
While raw flour is also risky, I’m unaware of any research indicating that it’s more risky than raw egg. Got a study? CDC has only two documented E. coli outbreaks traced to raw flour.
@@aragusea I appear to be mistaken. Originally, I thought I heard this from a youtube video by ChubbyEmu, who I know does his research, but upon further review that can't be the case. I apologize for the confusion, I will make an edit to my comment as to not mislead anyone.
I'm glad you clarified these are made with cake batter. A local restaurant sells some of these but I didn't know what they were. The first one I got I just pointed at one the counter, and as I ate it I realized it was just hard cake. So the second time I asked for a "tiny cake" and the person at the counter looked really confused.
🖤🤍I love black and white cookies! It looks so delicious! I will try this recipe tomorrow!🤍🖤
I had a random idea for a week's worth of videos for you. Your informational video will be about how andy why there are so many versions of adobo when they are all different (The spice blend vs the liquid that canned chipotles are stored in vs the filipino dish), then you can make Filipino adobo!!!!! if you never had it it is tasty stuff
I miss having a good, tall, narrow bowl. They're so useful for hand mixing!!
Literally the best form of cookie to ever be devised-i gotta try this someday
black and whites are my favorite seasonal food
I'm not a fan of chocolate in large quantities. I've always wanted to make/try a black and white cookie that's all white with a little drizzling of chocolate on top.
I think that it's kind of funny that here, in germany, these things are called "Amerikaner" which translates to "americans".
Honestly I’ve never heard of these but they look so tasty. I gotta try to make these.
I bought a black and white cookie at the diner tonight because of you and this video. Great job Adam. Looks delicious!!
Funfact: We call them "Amerikaner" (Americans) here in germany.
I found your original comment
I'm only now finding out these are different to what we call black and white buiscuits/tarts or neenish tarts in Australia. The Australian things look the same from the top but they're a dense pastry shaped to be a tiny tart with custard (I think, its some kind of creamy vanilla stuff) and usually also jam. Watching Seinfeld i presumed they were the same thing, intresting how both countries ended up with a different desert with the whole black and white icing thing (i've seen black and pink and black and yellow ones before too but black and white is most common)
Last two seconds are a crazy good sound bite
My dads favorite is black and white cookies. Thank you so much for this recipe!
Hey Adam on my last trip to the US I was surprised about how no one knew about blackcurrants. Despite it being hugely popular here in the UK (basically, any sweets/flavouring that's purple in colour is almost always blackcurrant. Grape flavour just isn't popular here.) I did some quick research and apparently, it's banned? like, blackcurrants are illegal in the US? Have you got any more info on this topic?
Apparently it’s because the blackcurrant plant commonly hosted a fungus that had the capability to wipe out almost the entire population of pine trees in North America. There was only a small chance of that happening, but no one in charge wanted to take the risk.
They are no longer illegal, but they aren't popular because most people didn't grow up eating them
Lofty pursuits had a video talking about that czcams.com/video/aF_aXsEor2s/video.html
@@DavidZanter Yesssss, Lofty Pursuits is great!
Blackcurrant! I love it in the imported foods I sometimes find here in New York. First noticed when I vacationed in London that blackcurrant flavoring takes the place of the super common American “blue raspberry” flavor which obviously isn’t a real fruit but a marketing invention for the harmful BLUE food coloring we consume here. Blue coloring is banned in the UK yet we allow it here in the US. If one major government realizes the harm a food product can do and bans it, all others should do the same. I go out of my way to avoid (specifically) blue food dye now.
I stopped watching a Season 5 episode of Seinfeld to watch this, just a few episodes after this cookie was unveiled.
He should do a chocolate and cinnamon babka
@@zhang6754 Another babka?
Just made these ! They were AMAZING
Found you a week or so ago and am really enjoying the videos! Can’t wait to see more
Have you ever considered doing an episode on the environmental impacts of Greek yogurt? A friend of mine told me about it and apparently the process of making it creates a lot of acidic whey that's terrible for aquifers and waterways. It sounds like just the kind of food-based issue that would benefit from your journalistic and scientific rigor.
Hey Adam! Can you do a video on Pumpkin Pie since Thanksgiving is next week.
pecan is better
gonna try these out today - got excited because this is one of the only recipe’s I’ve found that specifies crispy icing - the hallmark of a black and white cookie from home for me (from LI). I’m gonna try doing half with the crispy white icing, and half with melted dark chocolate, because a bakery nearby me does that. Thanks!
Thank you so much for sharing. Happy cooking💕
"Very thick, but still spreadable"
Adam gon make me act up 😩
grow up
If I'm not mistaken here in Poland we call them Amerykanki and it translated into "American women" and they are usually just with the classic white icing.
Cant say I've seen them here at all, though "american cookies" I've seen were shortbread-y chocolate chip cookies
@@The_Yukki That's also true but maybe because I'm a baker I seen a lot of different cookies 😅
@@BTS_lovesweet yea, might be the case. I'm just a lay person
These are my favorite cookies gonna definitely try out this recipe
This is my quintessential childhood cookie. Thank you so much for unlocking its mystery!
2:38 the risk from uncooked flour is higher than from uncooked egg. with eggs you typically only have to worry about salmonella, while flour can harbor a much wider range of bacteria
Basically all flour is considered to have salmonella, while its somewhat rare with eggs and raw chicken
I would totally like to try out “magic spoon” but they don’t ship to Europe (specifically Sweden in my case.
Same. It's why I always tend to ignore American sponsorships. They either dont ship, or do ship with expensive costs, or require a credit card.
Don’t worry, some people think they taste terrible, so you might not like it anyways
It's not worth it.
I’m sorry you’re missing out. I quite like Magic Spoon, but I hope they can find a way to reduce the price a little bit without making the product inferior to what it is now. Right now, I like the cereal a lot, particularly the blueberry and chocolate flavors.
I tried it. Wasn't my thing. While they were sort of similar to traditional cereals they have a funky taste (I assume which comes from the sugar substitute). One of those things you either love or hate. I ended up throwing most of it out.
Oh childhood, childhood.... I remember those so well :) Thank you :)
Oh man this is so up my alley
"Hey, did you know clouds of flour are highly combustible?"
Yes, Adam. I too watch Sci-Show.
I've never understood the obsession with lemon in "new York style" desserts... I want lemon in a lemon dessert, not in other stuff though
The grocery store I work at gets pastries from a place that makes black and white cookies, I really like them because of their cakey texture, but another reason I like them is the chocolate side is undeniably Pillsbury chocolate frosting that you'd get in a container which I already enjoy.
Wow... big cookies. I love big crunchy cookies
I've heard the last few years that raw flour is of more concern than raw eggs when it comes to eating raw dough/batter, but I don't know how true that is.
Have you done any research on this? Might make for an interesting video to go over risk stats of eating raw baking ingredients; eggs, flour, potentially rancid oil (check your oil before you use it, people), others?
Personally, I still eat raw batters and doughs without hesitation.
You see, Elaine, the key to eating a black and white cookie is that you wanna get some black and some white in each bite. Nothing mixes better than vanilla and chocolate. And yet still somehow racial harmony eludes us. If people would only look to the cookie, all our problems would be solved.
These are my favorite cookies!
Hello fellow Long Islander! I just found your channel. I never thought of black and white cookies as cake, but it makes total sense. Also my favorite side has always been the chocolate icing.
I have never heard of these but they look yummy, so I'm going to try them out!
What a beautiful cakie! Makes me want to assemble these. With Christmas on the way, I see a variation with red, green, and white icing in stripes - kind of a candy cane thing. Hope that's not a completely scandalous idea.
Thank you for this video, these are my favorite dessert bedsides rainbow cookies.
OM goodness. I am making these today.