Making the Perfect Black & White Cookie Recipe | Melissa Clark | NYT Cooking
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- Опубликовано: 10 июл 2019
- What makes the perfect black and white cookie? Melissa Clark is on a quest to find out. She went to some of the most famous places in New York City to do research. After baking many cookies, she finally creates the best black and white cookie recipe. It's tender, moist and smells like vanilla, almond and lemon. The texture is more like a cake than a cookie, as it should be. It's perfect. Get the recipe: nyti.ms/2XY6ZQa
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You asked for thoughts and comments, so my thought AND comment is please more Melissa Clark videos! I think I speak on behalf of all NYT Food fans, we want her videos back.
PLEASE bring Melissa Clark videos back!
Fun fact: in Germany, we call those cookies "Amerikaner" (Americans) and you can buy them pretty much in every bakery.
As an American born and raised in western Pennsylvania, I was amazed and perplexed when I discovered these cookies for the first time while studying abroad in Germany. The bakery Frau thought it was adorable that her American customer kept buying Amerikaners.
i'm american and I've never even had one lol
Drum bum you won’t really see them outside of New York or parts of the northeast. So unless you live there, you will have never seen one.
They were apparently introduced to Germany by American GIs in the 1950s.
@@intervineas Aww that's adorable.
Glad to see NYT cooking videos featuring Melissa Clark again!
jennylrae Same! She’s one of the the OG RUclips food personalities!
She's our forever and always.
Melissa Clark's videos are the absolute best. She's fun, knowledgeable, clever, and engaging.
Melissa - buttermilk will freeze! I use it in banana bread which only needs 1/3 cup. As you pointed out, you have to buy a quart, so there's a lot left just sitting in the fridge. So... one day I divided the quart (minus 1/3 cup) into small containers of 1/3 cup each. Put all the little containers in freezer, and then the next time my granddaughter wanted ba-nonna bread, ecco lo! Give it a try!
@@J-B-P it doesn't taste the same.
Genius! Thank you!
I still can’t believe a food reporter for NY times didn’t think to use an ice cream scoop for scooping out cookie dough
My exact thought
Agreed. I don’t know if she went to culinary school but that is something you learn for scooping all types of batter.
No culinary training. In school scoops everywhere! You are graded on technique, taste, presentation, cleanliness of workplace, clean as you go . . . BTW scoop are also portion sized.
Came here to say the same thing! They’re even called cookie scoops on Amazon, come in multiple sizes for different cookies. I lost all faith in her after that moment. 😂
I don’t care what she uses to scoop cookie dough. Every recipe of hers that I’ve made has been delicious and loved by the whole family. We’re huge Melissa Clark fans over here!
I just made these today! I found that if you let the batter sit out for about 15 minutes before scooping and baking, it yields a fluffier cookie. My first batch I put right in the oven and they weren’t flat but not as domed as the ones that sat for a while. Other than that they were delicious!
Buy some Bob’s Red Mill Buttermilk Powder. I use it for soda bread, biscuits, cakes, and it doesn’t have funk in it from souring the milk. You just mix it with water and it’ll keep for three weeks.
I'm so glad these videos started popping up in my feed. She's just great.
I love love love that you use an ol' vintage Gralab darkroom timer. Genius.
Really loved that you showed the process of developing a recipe start to finish. As someone interested in making their own recipes, it was so interesting to see that side of things.
Love that kitchen timer I need that
I cannot wait to try these Melissa. Thank you so much! Love your enthusiasm.
Am I mistaken or do I remember Vaughn from Buzzfeed NY?
Eric Dayts i thought the sane thing
You are not mistaken. He's with us now.
@@NYTCooking I know you don't mean it that way, but this response sounds like a cult has taken him.
That's how he was so quick with the ice cream scoop XD
Scott was there too
Love your enthusiasm and laugh Melissa ... and your natural sense of curiosity. The cookies looked sensational. Nice goin'!
So I've always been taught to frost the entire flat side of the cookie with the vanilla icing first and then just do half with chocolate. Just my unscientific cookie-frosting approach. This was great fun to watch - and I'll be trying the recipe! Thank you :).
I made these for the first time today. They were great thank you for the recipe and the video.😊
I loved watching this process. I cannot wait to try this cookie recipe! Thanks for sharing! 😊💜
I always wanted to try this cookie. Thank you for creating this recipe. Going to make this for Christmas 🎄.
I was never a fan of this cookie, but my sister sakes for them for her birthday. I read several recipes and saw a number of videos. This was the most helpful. They turned out great. Thank you!
This is my favorite cookie. I will try this recipe!
Yay! So happy to see a Melissa video. And btw, you can freeze leftover buttermilk in 1/3-1/2 c. quantities for next time. Love Melissa and love B&W cookies!
Fun video! I actually prefer a less “cakey” cookie, so I wish I had that recipe.
What a great video - make sure you run it again at holiday time when a lot of us make them! I'm definitely going to try these this weekend though -- but was surprised that Melissa hadn't thought of the big ice cream/cookie scoop before -- my go-to tool for these cookies! But seriously - who doesn't like these cookies, and they are even more appreciated if you don't live on the East Coast. More fun videos likes these please!
Nice to watch...yum...Thanks!
I can’t wait to try this recipe
Melissa is a delight. Give her a raise!
Great video. I've never cared either way for black and white cookies but now I want to go out and get one. Maybe I need to go downtown to Russ and Daughters.
I can't wait to try out this recipe!!! You're so stinkin' adorable!
Fabulous and funny, Melissa. I have always wanted to learn these and now I know how, thanks for making this video! Oh! And I keep Saco buttermilk powder in my fridge for occasions such as this. In the spices or canned milk section. We always take guests out for them when they are here, but these will now be added to my repertoire! Thank you!
Omg I want to try to make these!
cool. love the hot water trick.
Funny, informative. Thanks for that recipe. Will have to try it.😃😊🎂
Melissa - since black and white cookies are virtually unavailable in Portland, Oregon my NY-based friend send me a few dozen. I staged photos of the cookies in iconic Oregon locations over the weeks that I ate them as a thank you to the sender. Loved the video and now I have a baking challenge to take on!
Looks tasty! Your kitchen must smell amazing. And you referenced Texas!
Buttermilk freezes well. I freeze it in 1-cup portions and then use it to make whole grain pancakes. 1 cup buttermilk, 1 egg, 1 cup pancake mix (recipe from King Arthur Flour).
I've always wondered what those black-and-white cookies were, now I have to make some!
Hi. Enjoyed watching you taste all these beautiful cookies. FYI Buttermilk freezes well.
These cookies remind me of my late grandfather. He loved them. Only difference is we called them half-moon cookies
I love the giant one!
Am a New Yorker I love black and whites my fav
The funny thing is, that you get these soft cookie in every bakery (and supermarkt) in Germany. It‘s part of the product range of any bakery
My favorite cookie since I was a child .Love the Lemon Zest idea never knew it was in them..but maybe they are not here in Boston. Seriously can't wait to try this and so agree about the buttermilk better to make your own lol .Such a Fun video looking forward to more with Melissa ❤ One question is there any flour your recommend ? . And, as for requests please my favorite dessert.. How about a Tiramusi video ? Would love that ! If it hasn't been done yet. Saving this video I am on it with a ice cream scooper ! 😂
I like everything about this video.
Freeze your buttermilk in a ice cube tray, works wonders whenever you need it and will last months in the freezer. Even fat-free buttermilk keeps nicely. Enjoyed this video and can't wait to try my hand at these cookies!
Love this! Will have to try out the recipe. Would like to see your attempt at Victoria sponge
I have no intention of making these cookies, I just wanted to see Melissa. It's like seeing an old friend again.
More Melissa Clark videos please!
11:57 the one that was not giant looks almost exactly like the ones Julie imported to texas, for her wedding. I bet they are delicious!👏🏻👏🏻👏🏻👏🏻👏🏻🤗💋🇺🇸🌸
Melissa , I bow to you-and am in awe of your tenacity--this is PERFECT! You also make me laugh out loud every time, along with your crew. Here's my challenge for ya--since moving from Detroit MI to Irvine CA, I have been unable to find a Seven Layer Cake that compares to Zeman's Bakery's version.. Any chance you could take that on?
I now make my glaze with a little melted butter (plant based for my house), it sets faster so you have to work faster but goes on thicker and has a nice richness that is missing in straight water (I use both butter and water to thin the frosting for these)
I’ve never craved a black and white cookie more. Could you do a rainbow cookie tutorial?
If you wanted a snap with the chocolate on top, you should temper the chocolate
the distant screams of claire saffitz resound through the ether
*Chris Morocco intensifies*
Where is Claire when you need her?
that wouldn't work since you're mixin the chocolate into the icing
@@austinbell8202 I agree. While tempered chocolate would be _amazing,_ for a black and white it's usually icing. So I'd go with royal icing, which is generally made with powdered sugar, egg whites, and a small amount of liquid. I think a lot of bakeries use royal icing anyway. For the chocolate side, Dutch process cocoa powder might get it close enough to black without needing gel food coloring.
I use buttermilk in so many things. I’m always running out. Thanks for the recipe!
Great video! Will make these B&W cookies soon. The taste testing around the city has me thinking about apple fritters! Would love a recipe and video for fritters too!
These cookies look amazing! How did you get the giant ones so round???
What a dream job!
She’s delightful.
Don't even like black & white cookies but I really loved this video!
Im dying for these cookies right now
Awesome video... love all the research and walk through on the testing. Not sure I have the time for it these days. Personal favorite black and white's are from Sable's on the UES although that's probably more nostalgia than anything else. Greenberg does it right too.
YAY!! My favorite food writer is making the best cookies! This is awesome, thanks everyone :) It's also really cool to just see how you think about each step of developing the recipe, tasting each cookie, and describing and manipulating everything. It's like a more attainable version of the BA gourmet makes videos and super useful :)
Having been a chocolate chip cookie fan since a very young age, I was never much interested in black & white cookies... until today. You made these look and sound delicious, and I can't wait to try! Now, for a recipe I would like to see, there are two, one sweet, one savory.
The sweet is actually a candy--the Almond Gold Bar from Fran's Chocolates in Seattle. It's exquisite burnt caramel, perfectly toasted and snappy almonds enrobed in the most elegant dark, floral-y bitter chocolate coating. OMG. Like crack. The recipe doesn't have to yield a bar, a turtle shape would be fine. It's that flavor combination I'm dying for. To have the bars shipped from Seattle to my home in Georgia, they wind up costing more than $10 per bar which is fine for a birthday, but the rest of the time I'd love to be able to make something similar myself.
The savory is Chinese Crispy Duck. This dish is served in practically every Chinese restaurant in the UK, but can't find it here in the US. It's served like Peking Duck with the pancakes, scallions and sauce, but the duck is prepared differently. I think it's steamed first, then fried--maybe with batter?--to yield a fried chicken-like, crispy exterior. I'd love to know how to do that. Thank you!
Good job, Vaughn!
I used to go to Glaser's , who were the original bakers of black and whites on the UES. They recently closed shop. Always trying to re create the taste! Go Melissa!
@Saima Iqbal Orwashers is still on the UES...I go whenever I can! Best bread in the city
Buttermilk comes in pints around here as well as quarts. Of course, our grocery stores are a wee bit bigger and have more shelf space.
Thanks for the great recipe! Ive made these a few times already and they turn out great each time. Now, how about Rugelach and Babka?!
can i have the recipe?
@@ribidimi Sure! Get the recipe: nyti.ms/2XY6ZQa
The icing style reminds me of neenish tarts.
We buy great B&W cookies at Bea's Bakery here in LA so even though I do love to bake I've never bothered making them. But after seeing this I have to give it a try!
Bea’s black-and-white cookies are the best I have ever had.
shes great
How would you make the frosting without using corn syrup? What’s a good alternative? Thanks
I need to get one of those muffin top pans.
Add a touch of nutmeg to the chocolate glaze to make it taste more chocolately.
Growing up in NY, I always got the black and white as it was the biggest one. Then I moved to the west coast and totally forgot all about them. Havent had one in over 20 years. I think its time.
I copied this recipe from The NY Times before I saw this video. Now I’m hooked on making these! Oh Melissa, make more videos that post on RUclips. You, alone, could rival the bon appetite cast.
Elaine you gotta look to the cookie. - Jerry Seinfield.
Buttermilk or similar ingredient, def mandatory. Frosting, not fondant! (Sad, but, I have seem it!) You have gotten very close Melissa! Love it... (If you can talk to the bakery at Wegmans, I am sure you would get more!) They carry my fav!....
Bea's Bakery in Tarzana, CA (near Los Angeles, in the San Fernando Valley) - has great black and white cookies...
I've been watching Melissa's video's since they first came out, so a few observations: please keep it in Melissa's home, let her speak to camera, please don't try and pull a BA (as good as they, and you guys, are). Other than that, great video :)
What's a BA?
Still waiting for a reply! Thanks 😊
@@abpgrace I think the OP is recommending that NYT Cooking not imitate the style of the Bon Appetit (BA) test kitchen too closely
@@abpgrace bon appeit
The bon appetit test kitchen, they had a scandal recently where they underpaid workers of colour. The one who spoke out was Sohla, who had more experience than other white cooks but was not paid for her appearances in videos, despite helping her white co-stars constantly with her expertise
When i make Black and White Cookies or “Americans” as we say here in Germany.
I make them with a piping bag. They come out so perfect!
Make the Brooklyn blackout cake !!!
I really miss hte B&W cookies from Lord's in Flatbush.
OMG yes! And Lord's had great cream donuts too. I also miss Ebingers.
In Germany the white frosting is made out of fresh lemon juice and powdered sugar and the dark side with dark chocolate
Oh god I live in PA about an hour away from New York and now I have a craving for a black and white, and that sucks because if I walk into a bakery here, I don’t think they’ll do it as good as Zabars
Mighod...that kitchen at the end with all the drawers.... *envy* Also, one can NEVER have too many portion scoops for cookie-baking and just portioning in general.
Recipe please. I want to try a variation of flavors for my sons bake sale
Can you make Italian rainbow cookies? Aside from black and whites those are something I really miss from the shops in nyc
Fabulous - I'm also a Brooklyn gal who's in DC area and I just wish I could make B/W cookies like I love. Thanks for the recipe. Will be trying this soon, too. As for comments, I would have said to chill the dough to get a better shape, but the ice cream scoop makes perfect sense. the white side needs to be a hard frosting and the batter needs to be drizzly/creamier for that soft chocolately side. As for the recipe, NYT does not let me see it, can you post it here? [I was hoping you'd put it up at the end of this video]
Funny this cookies are pretty popular in Mexico as well you can find then in almost every bakery
Where do I find the recipe? Thank you
Look to the cookie Elaine!
Do you have a video of making bagels?
I can't believe a New York Times food writer that has written a bunch of cooking books didn't think about using a cookie scoop for the batter. What a world we live in.
She generally seems kind of clueless/skill-less. It's difficult to understand how someone who so immediately ruins their own credibility can be playing at such a high level.
Here around Boston, we call them half moons. The area where both Jewish and Italians lived the Italians called Black and White, Mezzalunas. Therefore we call them half moons
Omg, it’s 2019 and you haven’t thought of an ice cream scoop. For shame Melissa, for shame. ☺️
That was great! I love making recipes that have been proven to be the "best". My current quest is for the most authentic biscochito (a traditional northern New Mexico cookie). All the recipes I've seen are just a bit different, probably all as they should be, but I still want to make the "best". You'd have to go to Taos or Santa Fe for research. :)
yum, did you find a good recipe? i moved from ny to nm and i was having b&w cookie cravings and came across this video. love biscochitos and have found celinas/ golden crown in abq to have excellent ones.
Honestly never heard about this cookie until this video
There's powdered buttermilk in the baking section of the grocery. Make as much or little as you like. Also, adding vinegar to the milk makes buttermilk. You can find this in any substitution chart. Again, Sheesh!!
I thought the same thing. I use that cheat all of the time
How does a NYT's Food Editor not know this? Or to use an ice cream scoop? Or to tie her hair back instead of leaning over the food all the time with loose hair? The Food Police would shut her down in a heartbeat. It's almost as bad as having cats and dogs scurrying around in the background and up on the counter when you're not looking. For all of the obsessive-compulsiveness worrying about the shape...
@@signalfire6 I know, right? I thought the same thing. I think we could do a better job. It was one of the guys that told her about the ice cream scooper. Smh
I bet, it would be even better on a more shortbread-like cookie
Terrific Video! If only I could get the recipe without spending $$. Oh well.
imgur.com/gallery/wIKvFQH
This is for you. You should be able to make the cookies without having an expensive subscription.
I didn't know black and white cookies were a thing wow