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Black and White Cookies
Black and White Cookies
Black and White Cookies
Black and White Cookies cover
From the Cook
From the Cook
From the Cook
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Black and White Cookies

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
2
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In a medium bowl, combine the flour, baking powder, and baking soda.
3
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In a large bowl, cream together the butter, sugar, and salt for 2-3 minutes until light and fluffy.
4
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Mix in the egg, egg yolk, vanilla, and sour cream until fully combined.
5
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Lastly, add the dry ingredients and mix until just combined.
6
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Use a 3 tablespoon cookie scoop to portion the cookie dough onto the prepared baking sheets, spacing them about 2" apart.
7
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Dip a finger in water to smooth out and pat down the cookie dough balls slightly.
8
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Bake the cookies for 10-12 minutes until the tops appear matte but before the edges turn golden.
9
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Allow the cookies to cool for a few minutes, then turn each of them over and set aside to cool completely.
10
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In a small saucepan over low-medium heat, stir together the heavy cream, chocolate, powdered sugar, and light corn syrup until fully melted. Set aside to cool.
11
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In a medium bowl, whisk together powdered sugar, heavy cream, and light corn syrup until smooth.
12
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On the bottom of each cookie, spread the vanilla icing onto one half. Then, repeat with the chocolate icing on the other half.
13
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Allow the icing to set for a few minutes, then enjoy!

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Tips & Tricks (5)

  • Room Temperature Ingredients ✨
    Bring eggs, butter, sour cream, and heavy cream to room temperature before mixing to ensure a smooth, uniform batter that bakes into the signature moist crumb texture.
  • Sour Cream for Tenderness 🥄
    The sour cream is essential for creating that impossibly soft, cakey texture—don't skip it or substitute with regular cream, as its acidity reacts with baking soda to provide lift and moisture.
  • Glaze Temperature Control 🍫
    Cool your chocolate and vanilla glazes to 85-90°F before coating; this prevents them from sliding off the soft cookie while still creating a smooth, glossy finish that sets properly.
  • Underbake for Maximum Softness 🍪
    Remove cookies when they're just set around the edges but still slightly soft in the center—they'll continue cooking as they cool, resulting in that signature tender, moist interior.
  • Divide Batter Strategically 🎨
    Divide your glaze exactly in half before adding vanilla to one portion and chocolate to the other, then apply each glaze to opposite halves while still warm for a perfectly balanced, professional-looking cookie.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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