dessert – Healthy Delicious

New York Black and White Cookies

Lauren — Sun, 18 Jan 2026 17:32:00 +0000

Black and White Cookies are an iconic New York City treat. This easy recipe brings that classic flavor to your kitchen, so you can have a taste of NYC any time!

How to Make Bakery-Style Black and White Cookies

If you’ve been around Healthy Delicious for a while, you know I love sharing classic recipes from around New York State, from Binghampton’s Chicken Spiedies to Utica’s Chicken Riggies and everything in between.

You could probably fill an entire blog just with recipes that scream New York City, but one that always stands out to me are classic New York Black and White Cookies. You know the ones. They’re huge, cakey, sweet but not too sweet, and topped with a thin layer of gooey black and white glaze that gets that perfect crunchy crust over the top.

They started appearing in German and Jewish bakeries over a century ago, but now they can be found at just about any bakery, deli, or bodega in the area.

A lot of people will refer to these as Halfmoon cookies, but any New Yorker will vehemently tell you that they are not in fact the same. Black and Whites have a flat top, a light cakey texture, and a glaze-like frosting. Halfmoons, which originated in Utica, look similar but have a denser texture with a domed top (more like a cupcake), a milder flavor, and buttercream frosting.

Both are delicious in their own right, but when it comes to a classic NYC treat that I want to enjoy with a strong cup of coffee, these Black and White cookies have my heart.

Ingredients You’ll Need

For the most part, these cookies use standard baking ingredients that most people should already have in their kitchen. In addition to staples like flour, sugar, and butter, you’ll need:

Buttermilk. The acidity in buttermilk reacts with the baking powder, helping the cookies rise and giving them their light, cake-like texture and delicate crumb. It contributes to their subtle tangy flavor. This ingredient cannot be left out of the recipe, it just isn’t the same at all without it. In a pinch though, you can make DIY buttermilk using 1 cup of whole milk and 2 Tablespoons of fresh lemon juice.

Lemon Zest. While these aren’t lemon cookies, a little lemon zest is crucial to their classic flavor. Again, they just don’t taste the same without it. For the best zest, use organic, unwaxed lemons.

Cocoa Powder. You can use any cocoa powder, but the darker yours is, the darker your icing will be. Black Cocoa Powder is an extra dark Dutch Processed cocoa that literally looks black. Regular Dutch processed cocoa like what you’d find in most grocery stores is still dark, but will have more of a chocolate color (it’s what I used here). Unsweetened cocoa powder that hasn’t been Dutch processed will have more of a tan color.

Light Corn Syrup. Corn syrup isn’t something I use often, but it is necessary in some baking recipes. Here, it gives the icing it’s sheen and contributes to the texture, which is crisp on top and slightly chewy underneath.

Pro tips

If using slated butter, reduce the amount of added salt in the recipe by half.
For a gluten-free option, use 1:1 gluten free flour and add an additional 1/4 cup of buttermilk.
Be sure to let the cookies cool completely before frosting them, otherwise the frosting will melt and make a mess. To speed up the cooling process, you can put them in the freezer for 20 minutes.
To get the cleanest line between the frosting colors, frost the white sides first, then let it set up for a few minutes until it begins to crust over. This will keep it from bleeding into the darker side.

Commonly asked questions

How to store them?

You can keep black and white cookies in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days.
If you want to freeze them, I recommend freezing them unfrosted and adding the frosting after they’ve thawed. They can be frozen for up to thee months.

What to serve them with

They’re great on their own but you really can’t beat a black and white cookie with a cup of strong brewed coffee!

Why do you frost the bottoms instead of the tops?

When you flip the cookie over, the flat, smooth bottom faces up giving the cookie a more uniform look and makign them easier to ice. If you try icing the domes side, it will run down and off the cookie rather than being a pretty, smooth layer.

Are they really supposed to big this big?

Yes — that’s the New York way! You can definitely make them smaller (I’ve done mini cookies with a 2 teaspoon scoop) but they’ll be more difficult to frost.

More delicious New York inspired recipes

New York Black and White Cookies

Bring classic NYC bakery flavor home with this easy Black and White Cookie recipe.

Course Dessert

Cuisine American

Keyword black and white cookies

Prep Time 30

Cook Time 13

Chill Time 30

Servings cookies

Calories 262kcal

Author Lauren Keating

Equipment

3 Tablespoon Cookie Scoop

Ingredients

Cookies:

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¾ cup unsalted butter room temperature
1 cup granulated sugar
2 large eggs
1 lemon zested
1 teaspoon vanilla extract
½ cup buttermilk

Frosting:

2 cups powdered sugar
1 tablespoon light corn syrup
1-2 tablespoons hot water
¼ teaspoon vanilla extract
¼ cup Dutch process cocoa powder

Instructions

Whisk together 2 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt in a medium mixing bowl.
In the bowl of your mixer, cream ¾ cup unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Mix in 2 large eggs, zest from 1 lemon, and 1 teaspoon vanilla extract. Slowly add the flour mixture just until combined.
Mix in ½ cup buttermilk.
Scoop the cookie dough with a 3-tablespoon cookie scoop and arrange on a sheet pan, about 3 inches apart. Refrigerate for 30 minutes to allow the dough to firm up. Lightly press down on the cookie dough to flatten.
Heat oven to 350°F and line 2 sheet pans with parchment paper.
Bake the cookies for 13 to 16 minutes until the edges are firm. Allow the cookies to cool completely.
In a medium mixing bowl, combine 2 cups powdered sugar, 1 tablespoon light corn syrup, 1 tablespoons hot water, and ¼ teaspoon vanilla extract. Add more water if the frosting is too thick; it should be thick enough to hold its shape without spilling off the sides of the cookies, but still be spreadable.
Pour half of the frosting into a separate bowl and stir in ¼ cup Dutch process cocoa powder.
Flip the cookies over and frost half of the bottoms with the vanilla frosting. Let the frosting sit for at least 5 minutes, to begin to set and form a crust, then frost the other half with the chocolate frosting.
Allow the frosting to set completely and enjoy.

Nutrition

Chewy Pistachio Chocolate Chip Cookies

Lauren — Tue, 02 Dec 2025 20:47:34 +0000

Meet my new favorite cookies: Chewy Pistachio Chocolate Chip Cookies with crackled tops, dark chocolate chunks, and a sprinkle of sea salt for a gourmet twist. If you’re looking for something classic but with an unexpected twist, you absolutely have to try these!

What you’ll love about this recipe:

Uses melted butter so you don’t have to wait for it to soften
Soft and chewy, with the perfect crisp edges and crackly tops
Option to make the dough ahead and bake them fresh

How To Make The Chewiest Chocolate Chip Cookies (with Crackly Tops!)

For as long as I can remember, pistachios have been my favorite nut. I used to sneak them by the handful, and I’m thrilled to see them regaining popularity.

I’ve been putting them in everything lately, form coffee to carrots.

My latest obsession has been adding them to chocolate chip cookies and I honestly don’t think I want to eat cookies any other way now.

I did a bunch of experimenting and perfected my recipe. They’re the perfect balance of crispy and chewy, sweet and salt, they stay soft for days (if you don’t eat them first), and the dough comes together like a dream.

Not to brag, but multiple people have suggested I sell them. Instead, I’ll just give you the recipe.

If you make one cookie this holiday season, let these be it.

Ingredients You’ll Need

For this recipe, you don’t need anything fancy, just the chocolate chip cookie making basics like butter, flour, and brown sugar.

You’ll also need:

Semi Sweet Chocolate Chunks. For those melty puddles of chocolate that are just oh so good. Lately I’ve been buying mine from Trader Joes. They have a great chocolatey flavor that’s milky without being too sweet.

Shelled Pistachios. Roasted or unroasted is your call, but keep them unsalted so you can add your own (better) salt.

Pro tips for the best chocolate chip cookies

Use melted butter, and whisk vigorously with the sugar and egg until it gets thick and glossy. This is what gives you those shiny, crackled tops, so don’t rush it.
Weigh your flour. Even just a few grams too much flour can dry these out. If you’re not using a scale, fluff your flour first, then spoon and level.But really, use a scale.
Chill for chewiness. A 30-minute chill in the fridge helps hydrate the flour and solidify the butter, so your cookies stay thick and chewy instead of spreading too thin. I know waiting is hard but it’s worth it. On the plus side, you can chill them longer, which means you can totally feel free to bake off just one or two cookies whenever your heart desires.
Pan-banging = crackle magic. For dramatic crinkles, gently bang the baking sheet once midway through baking, when the cookies are puffed but not yet browned. It helps collapse the centers and encourages those signature crackled tops.
A pinch of flaky sea salt on top while the cookies are still warm balances the sweetness and makes them look (and taste) bakery-worthy. Even better? Use vanilla salt.

Commonly asked questions

How to store

Store the baked cookies in a ziplock bag on the counter. They’ll stay fresh for several days.
You can also keep the unbaked cookie dough (covered) in the fridge for up to 5 days, or freeze it for 3 months.

Can I skip the chill time?

Technically yes, but they’ll spread more and lose that chewy texture. Even 30 minutes makes a big difference.

Do I have to use the salt on top?

No, but it really take them over the edge into that “oh my god, did this come from a bakery?” territory.

More delicious cookie recipes

Chewy Pistachio Chocolate Chip Cookies

Course Snack

Cuisine American

Keyword chewy chocolate chip cookies, pistachio chocolate chip cookies

Prep Time 10

Cook Time 11

Chill time 30

Total Time 51

Servings large cookies

Calories 328kcal

Author Lauren Keating

Ingredients

1 sticks butter
125 grams brown sugar 1/2 cup
40 grams white sugar 3 Tablespoons
1 large egg
1 teaspoon vanilla extract
120 grams flour about 1 cup
½ teaspoon baking soda
¼ teaspoon baking powder
⅙ teaspoon kosher salt
½ cup semi-sweet chocolate chunks
¼ cup unsalted pistachios chopped
sea salt for topping

Instructions

Melt 1 sticks butter in a saucepan or in the microwave. Let it cool for 3-5 minutes.
Pour the butter in to a large mixing bowl. Add 125 grams brown sugar and 40 grams white sugar. Whisk vigorously until the mixture is smooth, thick, and glossy (about 1 minute).
Add 1 large egg and 1 teaspoon vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together 120 grams flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, and ⅙ teaspoon kosher salt. Fold dry ingredients into wet just until a few streaks remain.
Stir ½ cup semi-sweet chocolate chunks and ¼ cup unsalted pistachios.
Cover the dough and chill it for at least 30 minutes.
Heat your oven to 350°F. Line your baking sheets with parchment paper or silicon mats for easy cleanup and to prevent sticking. .
Scoop 2 tablespoon portions of dough onto the prepared tray.
Bake at 350°F for 11–13 minutes, until edges are golden brown and centers are puffed but soft. Halfway through the baking time, bang ther pan on the rack to deflate the cookies and encourage crackled tops.
Sprinkle with flaky sea salt while warm. Cool 5 minutes on the pan before transferring to a wire cooling rack.

Nutrition

Peppermint Mocha Rice Pudding (Dairy Free)

Lauren — Thu, 07 Dec 2017 10:30:09 +0000

This is a sponsored post written by me on behalf of Vigo Foods. All opinions are 100% mine.

Dairy free peppermint mocha rice pudding will be your favorite cozy dessert recipe to tuck into this winter!

I’ve been on a major peppermint mocha kick this fall. I had my first one right after Halloween and I just. can’t. get. enough. I have a feeling that, for me, this is going to be a winter filled with cozy chocolate recipes. Are you down? Because we could have a lot of fun with that.

(Of course, peppermint and chocolate is a classic winter combo, so this isn’t the first time I’ve used it. Be sure to check out my Homemade Peppermint Bark Granola Bars and my Chocolate Peppermint Green Smoothie, too!)

I made this peppermint mocha rice pudding a few weeks ago and I’m completely obsessed. It’s a great treat to have in the refrigerater, but it would also make a fabulous (and unexpected!) contribution to a holiday party or cookie swap.

I used Vigo Arborio Rice – I love the chewy texture of the short grains, and the extra starch helps make the pudding nice and thick. I kept this peppermint mocha rice pudding dairy free by using lite coconut milk and strong coffee for the pudding base. Then sweetened it with a little bit of brown sugar and bittersweet chocolate. It’s nice and rich, so it only takes a little bit to leave you satisfied.

Vigo Arborio Rice Boil-In-Bag is so convenient – I love it! I’m a huge fan of boil in bag rice because you don’t have to worry about it sticking to the the bottom of your pot and making a huge mess, which seems to happen every time I make traditional rice. In addition to solving that problem, it’s perfectly portioned (2 servings per bag) and it cooks in just about 15 minutes. Besides being great for rice puddings like this one, it’s also the perfect base for a one-dish meal like my Greek Chicken Rice Bowls. I also have a feeling it would make a killer poke bowl, and I look forward to trying that out soon.

You might remember Vigo from my Italian Meatball and Farro Soup – they’re a family-owned Italian import company based out of Tampa, Florida. Although I’m familiar with using arborio rice for risotto, I don’t typically think of rice as being Italian. I was surprised to learn that Italy is Europe’s largest producer of rice! Apparently the Lombardy region has a cool temperature and wetlands that are the ideal rice-growing conditions, which I found to be super interesting.

Vigo products are available at your local supermarket or you can also Shop Vigo’s online store!

Peppermint Mocha Rice Pudding (Dairy Free)

Course Healthy Dessert Recipes

Cook Time 20

Additional Time 3

Total Time 3 20

Servings servings

Author Lauren Keating

Ingredients

10 cups water
2 packets Vigo Arborio Boil in Bag
1 can light coconut milk
½ cup strong coffee
½ cup brown sugar
¼ teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 ounces extra-bittersweet chocolate 70%, finely chopped
1 candy cane crushed (optional)

Instructions

In a large saucepan, bring 10 cups of water to a boil. Submerge the bags of rice in the water and boil, uncovered, for 14 minutes. Drain.
While the rice cooks, combine the coconut milk, coffee, brown sugar, and salt in a second saucepan. Bring to a rapid simmer over medium heat.
Place the egg yolks in a bowl. Slowly add about 1 cup of the hot coconut milk mixture to the egg yolks, whisking constantly. Pour the warmed egg yolks into the pot and bring to a boil. Boil 3 minutes – the pudding should start to look thick.
Stir in the vanilla, peppermint, and chocolate. Stir until the chocolate is melted. Stir in the cooked rice.
Divide the pudding among six small bowls or jars. Cover with plastic wrap, pressing the wrap tightly against the top of the pudding. Chill well before serving. The pudding will thicken as it cools.
If desired, serve topped with crushed candy cane.

Notes

Egg yolks help thicken this rice pudding and make it extra luscious, but don't be tempted to add them straight to the pot – you'll risk having them cook too fast, and no one wants scrambled eggs in their pudding! Whisking a little bit of the warm coconut milk into them off the heat helps bring them to temperature slowly, so they'll incorporate seamlessly into the pudding.