The Holiday Cookie Project moves further into the Fancy chapter of Vegan Cookies Invade Your Cookie Jar, by Isa Chandra Moskowitz and Terry Hope Romero, with NYC Black and White Cookies. It is the 26th day of Vegan MoFo.
New York will always be my favourite city – and the ubiquitous Black & White cookie is close to being my favourite cookie of all time. These are the real NYC deal. I knew it as soon as the batter started to come together and those familiar aromas began wafting up. It’s been a decade since I picked up my last genuine black & white cookie from an NYC street vendor, but I recognized that enticing scent instantly: The tiniest essence of lemon and orange in a light as air, vanilla spongecake. Yes, spongecake. These are not really cookies in the traditional, crispy sense at all you see – but rather small, free-form cakes, or drop cakes. That is what they are supposed to be and that is what the recipe delivers. And the texture of these little cakes is beautifully light, delicate and soft. Perfection.
And like all New Yorkers, these cookies are good-looking, edgy, and well-dressed.
Warning: the icing packs a sugar wallop - in future I’d spread it a lot more thinly than I greedily did for this round. A lot thinner. It seems my eyes were writing cheques my teeth couldn’t cash.
As the authors point out in the book, you can easily make these in varying sizes. Just be sure to adjust the baking time for each size and keep an eye on them – especially the smaller ones. I made some big whopping ones, just like those ginormous NYC street-side specimens, using an ice cream scoop (baking time, 18 minutes) – perfect for self-indulgence; and a bunch of smaller ones using a tablespoon sized cookie scoop (baking time, 11 minutes) – perfect for spreading the cookie love around.
Looking at those little ones, I can’t help but think that this recipe would make a promising base for a little whoopie pie alchemy. A little cocoa here, a little matcha there, no? We shall see.