Comments on: black and white cookies

By: Kim

Kim — Thu, 12 Apr 2012 20:55:34 +0000

Thank you SO! much for posting this! Having grown up in New England and having spent all my childhood summers in New Jersey, black and white cookies are a staple of my life that are sorely missed here in Germany – they have “Amerikaner” here, but they are just not the same and typically only have the white icing. Again, many thanks:) I will be making these asap!

By: Olivia

Olivia — Thu, 22 Mar 2012 23:30:55 +0000

I love black and white cookies! I used to eat them all the time when i was little at starbucks then they stopped making them. But now they make them in little packages they are smaller but they taste the same :)

By: Kris

Kris — Mon, 13 Feb 2012 13:17:44 +0000

I just made these, and had the same problem that some other readers had with too-puffy, too-dense cookies. I followed the recipe exactly and played with batter quantities and smooshing out the batter to be flatter, but it still was rather puffy in the middle, and they had the taste of dry pancakes. Will have to revisit this.

By: Kat

Kat — Sun, 01 Jan 2012 18:05:12 +0000

Thanks so much Laura for the advice- I hope it worked for you! I’ll definitely try that next time!!

By: Laura in Milwaukee

Laura in Milwaukee — Fri, 23 Dec 2011 19:39:06 +0000

@Kat, I would wait for Deb to weigh in on this but my gut says that using ALL all-purpose flour could make a VERY big difference in the cookies. In the future, you can make your own cake flour by measuring the amount called for in the recipe into a bowl, then removing two tablespoons of flour per cup (just dump it back in your bin) and replacing those two tablespoons with cornstarch. That’s what I did for this recipe and they’re in the oven now. Here’s hoping it works!

By: Kat

Kat — Wed, 07 Dec 2011 21:55:32 +0000

Not good at all- I tried to make this recipe and they turned out disgusting. They had the taste and thickness of pancakes and looked bad. However, this may be my fault not the recipes. I only used all purpose flour, not that and cake flour. Is that a problem, or are the two interchangeable? :(

By: Jackie

Jackie — Sun, 04 Dec 2011 14:44:40 +0000

Do you need to use corn syrup in the recipe? Is there something that you would recommend replacing it with?

By: cindy

cindy — Wed, 09 Nov 2011 03:05:43 +0000

So does it taste more cake-like, than a cookie?

By: Katie

Katie — Sat, 17 Sep 2011 00:36:22 +0000

I’m a native New Yorker who got displaced to Chicago. I am so desperate for a black and white cookie. I can’t wait to try making these right now (and by right now, I mean after I run out to the grocery store!)

By: Catherine

Catherine — Tue, 16 Aug 2011 04:11:50 +0000

I made these just last night and they are FABULOUS. Admittedly, I also had a wee issue getting the butter, sugar, milk mixture smooth, so I whipped it to death with a whisk attachment (yikes), then slowly added the flour mixture anyway (it promptly smoothed out into a gorgeous batter). Extra salt and vanilla are a must in the batter (double it), and I replaced lemon extract with the zest of an entire lemon. For those of you who want extra “black” chocolate glaze, add a large pinch of black powdered food coloring- it yields the perfect contrasting hue to the stark white without ruining the texture. Thanks, Deb!