Black and White Cookies
Why This Recipe Works
Our biggest departure from most black and white cookie recipes was a switch to all cake flour—we liked that it gave the cookies a tender, moist crumb that was delicate yet sturdy enough to stand up to icing. We also determined that we needed to reduce the amount of egg to two whole eggs and add a small amount of baking powder to give the cookies nice rise. We needed both a “black” and a “white” confectioners’ sugar icing for our black and white cookie recipe—we found we could make a single batch of vanilla icing, divide it in half, and mix half of it with melted unsweetened chocolate to make a “black” icing that actually tasted like chocolate.