Photo: Murray Hall • Food Styling: Thu Buser
These generously iced, cakelike cookies are as cherished by New Yorkers as bagels and cream cheese. It’s also the perfect treat for the indecisive among us: they’re famously glazed with chocolate and vanilla, so you get the best of both worlds. The hardest part about making these black and white cookies is patiently waiting for the glazes to set, but you can quicken the process by popping the cookies in the fridge after each coating.
Yield: 24 cookies Cook Time: 1 hour 45 minutes Ingredients 5 cups cake flour 1 tsp. baking powder ½ tsp. kosher salt 1¾ cups sugar 16 Tbsp. unsalted butter, softened 4 large eggs 1 cup whole milk 1 tsp. vanilla extract 3¾ cups confectioners sugar (from a 1-lb. box), sifted 3 oz. unsweetened chocolate, finely chopped Instructions Position racks in the upper and lower thirds of the oven and preheat to 375°F. In a large bowl, whisk together the flour, baking powder, and salt. Set aside. In a second large bowl, beat the sugar and butter with an electric mixer on medium-high speed until pale and fluffy, about 3 minutes. Add the eggs one at a time, beating until smooth after each addition. Turn the mixer to low and beat
