New York's classic Jewish cookie is stepping out for its close up. Black and white cookies have been a mainstay at NYC bakeries for years along with rugelach and babka. You can find them large and you can find them mini, you can find them shellack like icing or creamy frosting. The only thing that's sacred is that they always have half chocolate and half vanilla and everyone has their special way to enjoy their favorite cookie.
After the success of our Giant Hamantaschen we decided to gigantify the black and white cookie and we found the results to be larger than life.
- Cook Time
- Prep Time
1 cup butter
1½ teaspoons vanilla
1½ teaspoons baking soda
¾ cup plain yogurt
1 teaspoon salt
4 cups all purpose flour
1 cup semi-sweet chocolate chips
8 ounces cream cheese
½ cup butter, softened
3 cups powdered sugar
¼ cup cocoa powder
- Preheat oven to 325℉/160℃. Grease a 12-inch round baking pan.
- In a large mixing bowl or stand mixer, add the butter and sugar. Use a hand mixer, whisk or stand mixer to beat the butter and sugar until fluffy.
- Add the eggs, vanilla, baking soda, yogurt and salt. Mix until combined.
- Add the flour gradually and mix just until combined.
- Add half of the dough to greased 12-inch round baking pan and spread evenly.
- Sprinkle the chocolate chips evenly across the tin, leaving an inch of dough around the edges. Place the rest of the dough on top to cover the chocolate chips and spread evenly.
- Bake for about 45 minutes until a removed toothpick comes out clean.
- Meanwhile, make the frosting by beating the cream cheese and the butter with a mixer or whisk. Add the powdered sugar and mix again until frosting is creamy and lump-free.
- Remove half of the frosting and sift in the cocoa powder, to avoid clumps. Mix well.
- Remove the GIANT cookie from the oven and allow to cool for about 30 minutes.
- Spread the black and white frostings on each half of the cookie. It helps to take a piece of paper to mark the halfway line.