When you think of New York-style cookies, Levain Bakery’s Black and White Cookies definitely top the list. These delightful treats have a wonderfully soft texture and combine the best of both chocolate and vanilla flavors. They are perfect for any occasion and bring a little sweetness into your day. With this easy-to-follow recipe, you can recreate these bakery classics at home and impress friends and family with your baking skills!
Why You’ll Love This Recipe
These Black and White Cookies are incredibly rich and satisfying. They strike the perfect balance between the sweetness of chocolate and the creaminess of vanilla. Plus, they have a beautiful appearance with their iconic half-and-half glaze that makes every bite a treat for the eyes as well as the taste buds. You can enjoy them as an afternoon snack, dessert, or even gift them to someone special.
If you’re looking for more ways to treat yourself, check out these chewy maple cinnamon cookies with white chocolate for another scrumptious baking experience.
How to Make Levain Bakery Black and White Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon corn syrup
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Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, mixing until combined.
- Fold in the chocolate chips.
- Scoop generous amounts of dough onto a baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are golden.
- Let cookies cool completely on a wire rack.
- To make the glaze, mix powdered sugar, water, and corn syrup until smooth.
- Drizzle or spread half of the cookies with the glaze and let set. Enjoy your delicious Black and White Cookies!
How to Serve Levain Bakery Black and White Cookies
These cookies shine on their own, but you can pair them with a glass of cold milk or a warm cup of coffee for a delightful treat. Having a get-together? Present them on a nice tray to impress your guests. Consider serving alongside some colorful cotton candy cookies to create an eye-catching dessert spread.
How to Store Levain Bakery Black and White Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They should stay delicious for about a week. If you want to keep them for longer, consider freezing them! Just place them in a freezer bag, and they will remain tasty for up to three months. Simply thaw them at room temperature before enjoying.
Tips for the Best Levain Bakery Black and White Cookies
- Don’t Overmix: Be gentle when combining the dry and wet ingredients. Overmixing can lead to tough cookies.
- Use Room Temperature Ingredients: Bring your butter and eggs to room temperature for better mixing and texture.
- Space Them Out: When placing dough on the baking sheet, make sure to leave enough space between each cookie to allow for spreading.
- Keep an Eye on Baking Time: Every oven is different. Check your cookies a minute or two early to prevent over-baking.
For a delightful twist on classic flavors, consider trying out these copycat Lofthouse cookies that are sure to impress!
Variations
Feel free to personalize these cookies by adding nuts or different types of chips. Switch out the semi-sweet chocolate for white chocolate chips or even peanut butter chips for a fun twist. You can experiment with flavor extracts, such as almond or citrus, to put your unique stamp on this recipe.
Frequently Asked Questions
1. Can I use margarine instead of butter in this recipe?
Using margarine might slightly change the flavor and texture, but it can work in a pinch. Unsalted butter is best for a richer taste.
2. How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Just ensure it has a binding agent, such as xanthan gum, for the right texture.
3. What’s the best way to reheat leftover cookies?
Microwave them for a few seconds or warm them in a preheated oven at 300°F (150°C) for a few minutes. Enjoy the freshly baked taste again!
Now that you have this wonderful recipe, roll up your sleeves and start baking! There’s nothing quite like the joys of homemade baking, especially with such a beloved treat as Black and White Cookies. Happy baking!
Levain Bakery Black and White Cookies
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful Black and White Cookies with a soft texture, combining chocolate and vanilla flavors, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup powdered sugar
- 2 tablespoons water
- 1 tablespoon corn syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the wet mixture, mixing until combined.
- Fold in the chocolate chips.
- Scoop generous amounts of dough onto a baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are golden.
- Let cookies cool completely on a wire rack.
- To make the glaze, mix powdered sugar, water, and corn syrup until smooth.
- Drizzle or spread half of the cookies with the glaze and let set.
Notes
Store cookies in an airtight container at room temperature for about a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
