Black and White Cookie Cake
Recipe type: Dessert
Makes: one giant cookie, serves 8-12
This giant black and white cookie is a huge version of the classic New York treat!
  • Cookie Cake:
  • 166g (~1¼ cups) all-purpose flour
  • 145g (~1¼ cups) cake flour
  • 1g (1/4 teaspoon) baking powder
  • 1g (1/4 teaspoon) salt
  • 113g (1/2 cup / 1 stick) unsalted butter, softened at room temperature
  • 175g (~3/4 cup + 2 tablespoons) granulated sugar
  • 1g (~1 teaspoon) lemon zest
  • 105g (2 large) whole eggs, at room temperature
  • 177 milliliters (3/4 cup) milk at room temperature
  • 2 milliliters (1/2 teaspoon) vanilla extract
  • Icing:
  • 320g (~2 cups) powdered sugar
  • 45-60 milliliters (3 tablespoons – ¼ cup) cup boiled water
  • 43g unsweetened chocolate, roughly chopped
  • 1 teaspoon light corn syrup
  1. Pre-heat oven to 375 degrees; line a baking sheet with parchment paper and set aside
  2. In the large bowl of an electric mixer, cream butter, sugar and lemon zest on high speed until light and fluffy
  3. In a medium bowl, whisk together flours, baking powder and salt; set aside
  4. Reduce speed to medium and add eggs, one at a time; add milk and vanilla; mix on medium speed until combined and then scrape the sides of the bowl with a spatula
  5. Add half of dry ingredients and mix on low speed just until combined; add remaining dry ingredients and mix on low just until combined; do not overmix
  6. Use your spatula spread dough into a large round cookie shape (10 inches in diameter)
  7. Bake for ~20 minutes or until edges are golden brown and a toothpick comes out clean from center
  8. Cool cake completely before making icing
  9. To make icing, place powdered sugar in a large heat-safe bowl
  10. Whisk in about ¼ cup of boiling water; continue to whisk and add water, about one tablespoon at a time, until you have a thick but spreadable mixture; be careful not too add too much water or icing will be too runny
  11. Carefully turn cookie cake upside down (you will want flat side on top)
  12. Spread icing over half of cookie
  13. Place remaining icing over a pot of simmering water and whisk in unsweetened chocolate until melted; stir in light corn syrup and remove from heat
  14. Ice the “naked” half of the cookie with chocolate frosting; if the frosting becomes to dry to spread, whisk in an additional teaspoon of hot water as needed, again careful not to make icing too runny
  15. Allow icing to set before serving
  16. Cookie cake is best enjoyed the day it is made but leftovers can be stored in an airtight container or ziplock bag up to three days
Adapted from Zabar’s via New York Times (seen on Smitten Kitchen)
Recipe by Keep It Sweet Desserts at